The New York Savitar Truffle Cheesecake is a delicious sweet, cooked and simple to prepare, decorated only with raspberries and mint. A delightful dessert characterized by the tasty Savitar White Sauce with White Truffle, a sauce made with cheese and white truffle, and biscuits which, once minced, constitute its particular base. The cheesecake is baked and served with grated fresh truffle!

A must try!

Difficulty

EASY

Time

45 min.

People

6 – 8 

Difficulty

EASY

Time

45 min.

People

6 – 8

Ingredients

• 260g whole grain biscuits

•  90g melted butter

• 1 jar (90g) White Sauce with White Truffle

• 400g Fresh Spreadable Cheese

• 200g Cow’s Milk Ricotta

• 90g Sugar

• 1 Whole Egg and 1 Yolk

• 1/2 Vanilla Pod

• 25g Corn Starch

• 400g Fresh Raspberries

 

PREPARATION

  1. To prepare the New York truffle cheesecake, first break the whole grain biscuits into a mixer (1) and pour the melted butter (2); then grind until they become powder (3).

  1. Take a hinge mould and line it with baking paper. Transfer the mixture inside (4) and level with the back of the spoon to compact it (5) until you reach a smooth and compact surface (6). Let it rest in the refrigerator for 30 minutes.
  1. In the meantime prepare the cream: break an egg in a bowl, add an egg yolk (7), sugar (8) and take the seeds of half a vanilla bean (9).

  1. Add the vanilla seeds (10) and mix with a whisk (11) until you reach a smooth cream. Then add the Savitar White Sauce with White Truffle (12).

  1. Pour the Savitar White Sauce with White Truffle (13) and, stirring with the whisk (14), add the corn starch (15).
  1. Then add the spreadable cheese (16) and mix until you reach a homogeneous cream (17). Once you have incorporated all the cheese, add also the ricotta (18).
  1. Stir vigorously with the whisk to remove all the lumps (19). Take the base from the fridge and pour the mixture inside (20). Delicately level the surface with a spatula (21).
  1. Cook in a 170 °C static oven for 60 minutes. (22). Once cooked, let it cool and make the decorations. Cover the cheesecake with fresh raspberries and a few mint leaves (23). Serve the cheesecake slice with fresh grated truffle on the dish (we recommend the white truffle) (24)
  1. The raspberry acidity creates a tasty contrast to the truffle flavour! What do you think?

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Mauro Urso

Mauro Urso

Chef

Classe ‘88, chef toscano. Ha lavorato nei più noti ristoranti stellati toscani , tra cui l’“Ora d’aria” a Firenze e l’“Osteria del vicario” a Certaldo e l’“Io osteria personale”; la sua curiosità lo spinge a viaggiare e lavorare in varie cucine della Svizzera, dell’Australia e dell’Inghilterra. Il suo spirito curioso ed innovativo porta in cucina piatti ricercati e creativi, un viaggio alla scoperta dei sapori genuini e fantasiosi.