Cheesecake with cantucci and vinsanto

A tasty variation of the classic cheesecake

Cheesecake with cantucci and vinsanto. A greedy variation of the classic cheesecake that everyone loves. Today we want to offer you this reinterpretation in a Tuscan key of the dessert that in recent years is also becoming popular in Italy.

Simple and tasty, this dessert is just waiting to be tasted. Suitable for a snack or to brighten the end of a meal, the cheesecake with cantucci and vinsanto will leave your guests in awe. The intense flavor of vinsanto and cantucci will envelop the palate of the sweet tooth.

Prepare the ingredients and be ready to cook! 

Ingredients

Nannini Dolci e Caffè - Cheesecake with cantucci and vinsanto

- 300 g of nooks

- 80 g of butter

- 5 ml of acacia honey

- 500 g ricotta

- 200 g plain yogurt

- 100 ml Holy wine

- 200 g of sugar

- 4 eggs

- 3 g white flour

Method

The first step to prepare the cheesecake with cantucci and vinsanto is to chop the cantucci finely with a food processor. Once this is done put them in a bowl and mix them with honey.

At this point, put the butter to heat until it melts completely. The next step is to add it to the cookies and mix everything. Then take your mold and cover it with parchment paper, so that the paper comes out and the mold is well covered on all sides.

Then take the finely chopped cantucci and distribute them inside the mold, covering first the sides and then the bottom. Crush the cookies well so that your cake has a solid base, so it doesn't break once you go to cut it. Put the mold in the fridge and let it rest for about 30 minutes.

Nannini Dolci e Caffè - Cheesecake with cantucci and vinsanto

Meanwhile, turn on the oven to 160 ° C and start taking care of the filling of the cheesecake. To do this, sift the ricotta and add the yoghurt and sugar. Arm yourself with an electric whisk and mix the products well.

The next step is to add one egg at a time, while continuing to mix, and finally also the vinsanto. Once you have a thick and homogeneous cream, pour it into the mold and put it in the oven.

Leave to cook for 60 minutes, then open the oven door slightly and continue cooking for another 10 minutes. 

At this point let yours rest cheesecake with cantucci and vinsanto for a couple of hours and then put it in the fridge for at least another 2-3 hours. 

Your cheesecake is ready to be enjoyed. Between a teaspoon and another you can also accompany it with a glass of Holy wine, as the Tuscan tradition suggests.

For an extra touch

Change your recipe every time by alternating the different types of cantucci. Try for example i cantucci with chocolate to highlight its sweet notes more or i cantucci with cranberries to give it a fruity flavor.