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VALDO PRESENTS ITS FIRST PROSECCO ROSÉ: ORO PURO BRUT SINGLE-VINTAGE
Two musts of the Venetian food and wine tradition for a perfect combination: Venetian style scallops and Prosecco.
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PROSECCO CHEESECAKE
Recommended in combination
Cuvée Viviana Valdobbiadene Prosecco Superiore di Cartizze DOCG
Preparation: 45’
Difficulty: easy
INGREDIENTS
- 200gr of dry biscuits
- 80gr of butter
- 300gr of spreadable fresh cheese
- 50gr of fresh liquid cream
- 9gr of gelatine sheets
- 80gr of icing sugar
- 100ml of Valdo Cuvée Viviana Prosecco Superiore Cartizze DOCG
- 1 vanilla pod
- 200gr of strawberries
With the arrival of summer and hot weather, spending the day among pots, oven and stove is certainly not ideal, but that does not mean you have to give up experimenting and treat yourself to a nice dessert.
A Prosecco Cheesecake is an ideal dessert for the summer season, a fresh, quick and delicious recipe. Prepared and accompanied by one of the finest Cuvée Valdo, which is characterized by a bouquet of intense aromas of ripe fruit and a delicate presence of wild apple and banana, this traditional American dessert takes on a more refined taste.
PREPARAZIONE
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Per preparare questa gustosa cheesecake, per prima cosa, dedicati alla base tritando finemente i biscotti. Unisci il burro fuso ai biscotti tritati e mescola fino a ottenere un composto uniforme. Versa il composto in uno stampo a cerniera compattandolo bene sul fondo e riponilo in frigorifero per mezz’ora.
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Inizia poi con la preparazione della crema: metti in ammollo la gelatina in poca acqua fredda. In un pentolino scalda la panna senza portarla a ebollizione, dopodiché sgocciola e strizza con cura la gelatina e mescolala alla panna fino a quando è completamente sciolta.
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Mentre la panna raffredda, versa il formaggio in un recipiente. Sbattilo con le fruste elettriche, poi unisci poco a poco il Prosecco e i semi della bacca di vaniglia. Per ultimo unisci anche lo zucchero a velo amalgamando bene.
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Infine, incorpora al composto la panna raffreddata in precedenza mescolando bene. Versa la crema ottenuta sopra la base ormai ben soda e compatta. Livella uniformemente la crema e riponi nuovamente la cheesecake in frigorifero per un minimo di quattro ore.
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Come tocco finale, lava e taglia le fragole a pezzetti e disponile a piacere sulla superficie del dolce prima di servirlo: la dolcezza naturale delle fragole si sposa perfettamente con il sapore caratteristico della cheesecake e di Valdo Cuvée Viviana.
Per saperne di più riguardo a come abbinare il Prosecco ai tuoi dolci puoi leggere questo articolo. Se vuoi scoprire tante altre gustose ricette da abbinare a un bicchiere di Prosecco, leggi il nostro blog qui.
PREPARATION
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To prepare this tasty cheesecake, first, devote yourself to the base by finely crushing the biscuits. Add the melted butter to the crushed biscuits and stir until evenly combined. Pour the mixture into a hinged mould, compacting it well on the bottom and place it in the refrigerator for half an hour.
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Then start with the preparation of the cream: soak the gelatine in a little cold water. In a small saucepan, heat the cream without bringing it to a boil, then drain and squeeze the gelatine carefully and mix it with the cream until it is completely dissolved.
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While the cream cools off, pour the cheese into a bowl. Beat it with an electric whisk, then gradually add the Valdo Cuvée Viviana Prosecco Superiore Cartizze DOCG and the seeds of the vanilla pod. Lastly, add the icing sugar and mix well.
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Finally, add the cream that you cooled off previously to the mixture, blending well: Then pour the cream obtained above onto the base which is now firm and compact. Evenly level the cream and place the cheesecake back in the refrigerator for a minimum of four hours.
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As a final touch, wash and cut the strawberries into small pieces and arrange them as desired on the surface of the cake before serving: the natural sweetness of the strawberries blends perfectly with the characteristic flavour of the cheesecake and Valdo Cuvée Viviana.
A glass of this special Valdo Prosecco will be the perfect finishing touch.
CURIOSITIES
The first cheesecake was originally created in Greece, on the island of Samos, roughly in 2,000 BC. The ancient Greeks used only flour, wheat, honey and cheese to prepare it and served it as a wedding cake. It was the Romans, after conquering Greece, who spread the cheesecake throughout Europe, and centuries later, the cheesecake appeared in America in several local variations. The modern cheesecake we all know, aka New York Cheesecake, was created in 1872 in New York City, by William Lawrence, quite accidentally, while trying to recreate French Neufchâtel cheese.
To discover other special recipes with Prosecco, read our blog here.
