Neapolitan Cheesecake
A delicious Italian-style cheesecake.
Total Steps
5
Ingredients
17
Tools Needed
9
Ingredients
- 2 tablespoons orange flower water
- 1 tablespoon orange liqueur(optional)
- 1 lemon lemon zest
- pinch cinnamon
- 250 grams crystallised fruits, coarsely chopped
- 150 grams castor sugar
- 300 grams flour
- 1 egg yolk egg yolk
- 150 grams sugar
- pinch salt
- 200 grams butter, chilled
- 1 egg white egg white, lightly beaten
- to taste icing sugar
- 75 grams pearl barley, soaked overnight and drained
- 600 ml milk
- 350 grams curd cheese
- 2 egg yolks egg yolks
Instructions
Step 1
Put the pearl barley and milk into a pan, bring to a boil, cover, and simmer gently until the pearl barley has absorbed all the milk. Allow to cool slightly.
Step 2
Meanwhile, put the curd cheese into a bowl with the egg yolks and sugar and beat until smooth. Mix in the chopped crystallised fruits, grated lemon rind, a pinch of cinnamon, and the orange flower water or orange liqueur. Finally, mix in the pearl barley. Cover and leave to stand.
Step 3
To make the pastry, put the flour on a board, make a hollow in the center, add the egg yolk, and sprinkle with the sugar and a pinch of salt. Place the butter in flakes around the edge. Using a knife, chop all together, working from the outside inwards. Knead quickly with cool hands to form a smooth dough. Cover and refrigerate.
Step 4
Roll out two-thirds of the pastry into a 28cm circle. Roll out the remaining pastry into a 24cm circle. Put the larger pastry circle into a 24cm springform pan, pressing up the edges. Place the filling on this base, smooth the surface, and cover with the second pastry circle, pressing the pastry edges well together. Brush the top with beaten egg white.
Step 5
Bake at 180 degrees C (350 degrees F / Gas Mark 4) for 1 hour. Take the pan out of the oven, turn out the cheesecake onto a dish, and allow to cool. Dust with sieved icing sugar.