Neapolitan cheesecake

Name: Neapolitan cheesecake - Daniela B.
Ingredients: Dough: 200 g flour; 1/2 tsp salt; 1 egg; 2 tablespoons sour cream; 80 g margarine (or butter). Filling: 700 g soft cow cheese; 200 g sour cream; 150 ml milk; 6 teaspoons semolina; 4 eggs; 120 g honey; 150 g candied fruits; raisins soaked in rum or milk; vanilla; grated orange peel or lemon peel; 2 tablespoons lemon juice.

Dessert - Neapolitan cheesecake by Daniela B. - Recipia

I discovered Neapolitan cheesecake in a version from Poliana, after several attempts and adjustments, and I arrived at a recipe that I have never gotten tired of. It is not a very sweet cake, and the combination of the dense cheese filling and the flaky crust really works. I have made it for both ordinary days and when I had guests, and every time it was well received. Quick Info Total time: about 2 hours (includes chilling the dough and baking time) Preparation time: 30-40 minutes (including preparing the ingredients and assembly) Baking time: 1 hour Servings: 10-12, depending on slices Difficulty: medium Recipe type: cheese dessert, suitable for special occasions Ingredients Dough: - 200 g flour - 1/2 teaspoon salt - 1 egg - 2 tablespoons heavy cream - 80 g margarine or butter Filling: - 700 g soft cottage cheese - 200 g heavy cream - 150 ml milk - 6 teaspoons semolina - 4 eggs - 120 g honey - 150 g candied fruits - raisins (soak them beforehand in a little rum or milk) - vanilla (extract or vanilla sugar) - grated orange or lemon peel - 2 tablespoons lemon juice Preparation method 1. Dough Put the flour and salt in a bowl. Add the cold margarine or butter cut into cubes and mix until crumbly. Add the egg and cream, then quickly knead to obtain a homogeneous dough. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes (you can keep it for up to an hour if you have time). 2. Filling – semolina base Pour the milk into a small saucepan and place it over medium heat. When it starts to boil, sprinkle the semolina in a rain-like manner and whisk vigorously. Remove from heat when it thickens (it doesn't take long). Mix in the honey while the mixture is still warm. Let it cool slightly, then add the eggs one at a time, mixing after each. 3. Filling – cheese In a separate bowl, mix the cottage cheese with the heavy cream until smooth. Add the candied fruits, drained raisins, vanilla, grated orange or lemon peel, and lemon juice. Combine with the semolina and egg mixture. Mix everything well; no mixer is needed, a whisk or spoon will do. 4. Preparing the pan and assembly Preheat the oven to 160°C. Grease a cake pan with margarine (I usually use one with removable sides). Place baking paper on the bottom of the pan. Remove the dough from the refrigerator and roll it out into a round sheet of appropriate thickness to cover the base and sides of the pan. Line the pan with the dough, including the edges. 5. Pouring and baking Pour all the filling into the pan, leveling it out. Place it in the preheated oven on the middle rack. Bake for about an hour, until the surface turns golden and a slight crust forms. Check towards the end to ensure it doesn't brown too much. 6. Cooling Let the tart cool completely in the pan, then carefully remove it. It tastes better after sitting in the refrigerator overnight, but it can also be sliced after cooling completely at room temperature. Why I make the recipe often It is one of those cheese dessert recipes that always turns out well. The tart cuts nicely and doesn't dry out, and the flavor is balanced, not overly sweet. It can be prepared a day in advance, which is helpful when I have guests or when I want a dessert for several days. Tips and variations Tips - Do not skip chilling the dough; otherwise, it becomes sticky and hard to roll out. - For a crispy crust, do not roll the dough too thin. - If using raisins, you can soak them in warm milk or a little rum to make them softer. Substitutions - Margarine can be easily replaced with butter. - You can use fresh cottage cheese or, if you want a finer texture, you can pass the cheese through a sieve. Variations - You can substitute candied fruits with pieces of dried apricots or dates. - For a more intense flavor, use only grated orange peel. - If you don't have very heavy cream, you can use creamy yogurt, but the filling will be slightly airier. Serving ideas - It can be served plain, cold, straight from the refrigerator. - A slice alongside coffee or tea. - It can be dusted with a little powdered sugar, although it's not necessary. Frequently asked questions 1. What kind of cottage cheese should I choose? Ideally, it should be soft cottage cheese, not too watery. If it's too dry, it can be mixed with the cream in the recipe to make it smoother. 2. Can I use a different type of dough? Yes, but the dough in this recipe gives a flaky crust that pairs well with the dense filling. Classic tart dough can be used, but the final result will be slightly different. 3. Can I replace honey with sugar? Sugar can be used instead of honey, but honey helps achieve a smoother texture for the cream. If you want to use sugar, add about 100 g and dissolve it while the semolina mixture is warm. 4. What happens if I don't add candied fruits? Candied fruits add texture and a subtle sweetness, but you can skip them or use only raisins or another dried fruit. 5. Can I use sweet cheese like ricotta? Ricotta is much finer and may result in a cream that is too soft, but if you have nothing else, you can try it, possibly mixed with some cottage cheese. Nutritional values Approximately, a slice (from 12) has about 250-280 kcal. Proportions per serving: protein ~8 g, carbohydrates ~30 g, fats ~10-12 g. Values may vary depending on the cheese used, the type of cream, and the addition of fruits. It is higher in protein compared to other homemade desserts, due to the cheese and eggs. Honey and fruits add carbohydrates. Storage and reheating The tart keeps well in the refrigerator, covered or in a box, for 3-4 days. It tastes better cold; I do not recommend reheating – the texture does not benefit from being put in the oven or microwave. It can be easily sliced even after two or three days. I have not tried freezing it; I don't think it's worth it.

Neapolitan cheesecake

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