Robiola cake, creamy, delicate, very easy to make… very similar to a classic baked cheesecake. The process is really simple: prepare the base with crushed cookies and melted butter, then add a soft cream made of robiola cheese and fresh cream, which in this case I flavored with lemon. Serve the cake cold, sprinkled with powdered sugar or decorated as you like… give it a try!
Here are other delicious suggestions:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 260.03 (Kcal)
- Carbohydrates 20.25 (g) of which sugars 10.98 (g)
- Proteins 5.96 (g)
- Fat 17.50 (g) of which saturated 4.73 (g)of which unsaturated 2.96 (g)
- Fibers 0.57 (g)
- Sodium 61.06 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/3 cups Digestive biscuits (or other plain cookies)
- 6 tbsp butter
- 7 oz robiola cheese
- 2/3 cup fresh liquid cream
- 2/3 cup sugar
- 2 eggs (small)
- 1/3 cup all-purpose flour
- lemon zest
Tools
- Cake Pan springform 7-8 inches
- Mixer
- 2 Bowls
- Small pot
- Food processor
Preparation
Start by preparing the base: melt the butter in a small pot, crush the cookies in a food processor, then mix everything in a bowl.
Line the bottom of the cake pan with parchment paper, distribute the mixture, press it down and level it well with the back of a spoon.
Place in the freezer for 15 minutes, or in the fridge for 30 minutes.
In the meantime, work on the cream. Separate the yolks from the whites, and beat the egg whites until stiff with the help of a mixer.
In a bowl, mix the robiola with the sugar and the grated zest of about half a lemon (untreated). You can use the mixer again, after cleaning the beaters.
Add the yolks and combine, then add the liquid cream and the flour sifted. Mix until you get a smooth mixture without lumps.
Finally, add the beaten egg whites and gently incorporate them, with movements from bottom to top.
Now take the cookie base, butter the sides of the cake pan, and pour the prepared cream.
Bake in a static oven at 325°F for 50-55 minutes. The cake should be golden on the surface.
When done, remove from the oven and let it cool at room temperature, without removing it from the mold. It’s normal for it to shrink slightly at the sides or center.
Then transfer the cake to the refrigerator, closed in a domed container. If you can, let it rest for 2-3 hours so it cools down well and firms up.
The robiola cake is ready, before serving, sprinkle it with powdered sugar to taste.
Tips and Notes
You can also decorate the surface with fruit jelly, jam, or glaze as you like.
You can flavor the cream with orange zest or vanilla essence.
Adjust the temperature and cooking times according to your oven. The cake should be golden on the surface but soft and moist inside, like a baked cheesecake.
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