Toffee Cheesecake with Occelli® Butter


Pubblicata il:
Toffee Cheesecake with Occelli® Butter
COURSE: Sweets and Desserts PREPARATION TIME: DIFFICULTY: Medium difficulty


100 g toffee
a few tablespoonfuls of fresh cream
250 g digestive-type biscuits
250 g ricotta cheese
250 g mascarpone
120 g sugar
25 g flour
3 eggs
1 vanilla bean
80 g Occelli® Butter at room temperature


Break the biscuits and mix them with the Occelli® Butter in a food mixer. Line a spring form cake tin with greaseproof paper and lock the base to the circular rim. Pour in the biscuit and Occelli® Butter mixture and press well with your hands until you obtain an even layer. Refrigerate for 20 minutes. In the meantime, whip the egg whites until stiff with a pinch of salt and separately whip the egg yolks with the sugar. Mix the ricotta, mascarpone, seeds of the vanilla bean and the flour. Mix the egg yolks delicately with a spatula from the bottom upwards so that they don’t curdle. Pour the cream over the biscuit base prepared beforehand, place in the oven and bake for about 40 minutes at 170°C. Let the cake cool and in the meantime prepare the toffee sauce by melting a packet of toffees with the cream stirring continuously. Pour the toffee cream over the cheesecake and place in the refrigerator for at least 4 hours then remove from the mould.

For this recipe the following have been used:

Beppino Occelli® Butter


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