Authentic home cooking from Italy, with US measurements. 
Pastiera Cheesecake
This is a no-bake twist on the classic Neapolitan Pastiera. The ingredients are inspired by the famous recipe, but everything is prepared cold. It's a quick and original way to make a delicious dessert for the end of a meal.
Pastiera Cheesecake
This is a no-bake twist on the classic Neapolitan Pastiera. The ingredients are inspired by the famous recipe, but everything is prepared cold. It's a quick and original way to make a delicious dessert for the end of a meal.
Open in Cookpad AppSteps
- 1
Blend the cookies with the mixed nuts, then add the melted butter.
- 2
Press the mixture into the bottom of an 8-inch (18–20 cm) springform pan lined with parchment paper. Refrigerate for 1 hour.
- 3
Meanwhile, make the cheesecake filling: In a saucepan, combine the cooked wheat, milk, and lemon zest. Cook until the milk is absorbed. Remove from heat, add the butter, and let cool.
- 4
In a bowl, mix the ricotta and sweetened condensed milk until smooth. Add cinnamon and candied fruit, and mix to combine.
- 5
Add the cooled wheat mixture and the gelatin (previously softened in cold water and dissolved in a couple of tablespoons of cream). Mix well.
- 6
Pour the cheesecake mixture over the cookie crust and smooth the top. Refrigerate for 2–3 hours.
- 7
Meanwhile, make the ganache: In a saucepan, bring the cream and honey just to a boil. Remove from heat, add the chopped chocolate, let sit for 1 minute, then stir with a rubber spatula until smooth. Let cool slightly, then pour over the cheesecake. Refrigerate for another 30 minutes.
- 8
Before serving, decorate with Crêpes Dentelle or flaky cookies, if desired.
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