Italian cheesecake Torta di formaggio

We will tell you how you can diversify a classic cheesecake by adding one special summer ingredient to the main recipe - delicious creamy ice cream!

Ingredients

• 250 g shortbread cookies;
• 150 g of butter;
• 6 medium chicken eggs;
• 220 g of granulated sugar;
• 0.5 kg of mascarpone;
• 0.5 kg of cheese 0% fat;
• 30 g of potato or corn starch;
• 220 g of Nutella paste;
• 70 g of cream 33% fat;
• 2 tbsp. instant coffee powder;
• pinch of salt.

Directions

1. For the cheesecake, follow the usual process with cookies: break it into small crumbs and mix with liquid butter. Compact the mass in a form covered with parchment paper.
2. Bake the base at 180 ° C for 10 minutes.
3. Separate the whites from the 4 eggs and beat with a pinch of salt until stiff peaks. Separately beat the sugar with a mixer, 2 eggs, and 4 remaining yolks. Stir until the mass becomes white and lush.
4. Grate the cheese until smooth. Use a sieve for this.
5. Make a tender filling for the cheesecake. Carefully mix the yolk mass with mascarpone, starch, grated cheese, and 50 g of cream. oil. Slowly introduce the proteins, trying not to disturb the air texture.
6. Remove the cheesecake from the refrigerator, and spread the cream cheese on top. Heat Nutella in the microwave and grease the surface.
7. Bake cheesecake in an oven preheated to 150 degrees, it takes about 2 hours in a water bath. Check the readiness as follows: the top should brown well, and the middle should tremble like jelly, but not be liquid.
8. Leave the cheesecake to cool overnight in the form. To serve, prepare the sauce: mix Nutella, cream, and coffee, and heat until smooth. Drizzle with sauce and serve!