How to prepare citrus fruit cheesecake with Cialde di Montecatini – Bargilli.
A dessert without cooking, fresh and with the almond aroma of the Cialde di Montecatini. The recipe is easy, perfect for a dessert or a fresh snack.
4 Bargilli wafers, 100g butter.
Crumble the wafers by hand or with a mixer.
Melt the butter in a pan and add crumbled wafer. Mix well and allow the wafers to absorb the butter.
Remove from heat and press the crumb mixture into the bottom of a 26cm spring form tin.
Level out with a wooden spoon.
2 eggs, 100g butter, 5 leaves of gelatine (25g), 200ml cream, 100g sugar, 400g cream cheese, ½ lemon, ½ lime ½ an orange.
Cut gelatine leaves into broad strips and place in a small bowl, cover with cold water and leave to soak for 5 minutes, then drain.
Pour over 3 tablespoons of hot water and stir to dissolve. Whip the cream into soft peaks and put in the fridge.
Beat the egg yolks with 50g sugar.
Add the cream cheese, juice and peel of the citrus fruits and mix gently.
Slowly whisk in the dissolved gelatine.
In a separate bowl whisk the egg whites with the remaining sugar.
Fold the egg whites and the whipped cream to the cream cheese mixture.
Carefully pour the mixture over the wafer base.
Even out the top and cover with cling film.
Put in the fridge and leave to chill for at least 4 hours.
Decorate with cream or meringue swirls by using a piping bag.
Complete decoration with slices of lime, orange and lemon.