Casabufala buffalo mozzarella cheesecake

Who said that buffalo mozzarella can only be the protagonist in savory dishes?

At Christmas everything can transform... even our beloved mozzarella from Campania!

Its natural creaminess and its unique flavor make it a surprising ingredient even in pastry making, capable of creating incredibly tasty desserts. 

Today we present a recipe that combines tradition and creativity, perfect to bring to your Christmas tables: the Buffalo mozzarella cheesecake! 

A fresh and irresistible dessert, in which the quality of our 100% buffalo milk from Campania meets the enveloping sweetness of mascarpone and white chocolate. 

A different and delicious way to enjoy buffalo mozzarella and amaze those you love during the holidays!

Ingredients 

For the biscuit base:

• 150g of dry biscuits

• 80g of butter

For the cream cheese:

• 500g of mascarpone

• 200g of milk

• 60g of sugar

• 100g of white chocolate

• 250g of Casabufala buffalo mozzarella

• 1 teaspoon of vanilla flavoring gel

• 8g of isinglass

For decoration:

• 250g of berries

• Candied orange peels to taste

• Icing sugar

Tools

• Immersion blender

• Mixer

• Pot Licker

• Saucepan

• Electric whisks

• Spring cake pan with a diameter of 18 cm

Passages

Preparation of the biscuit base:

1. Melt the butter: heat the butter in a saucepan or in the microwave until it becomes completely liquid;

2. Chop the biscuits: place the dry biscuits in the blender and blend until they are reduced to powder;

3. Mix biscuits and butter: transfer the chopped biscuits into a bowl and add the melted butter, mixing until the mixture is smooth;

4. Create the base in the cake tin: place the openable ring directly on the serving plate and pour the biscuit mixture inside;

5. Compact the bottom: press the mixture well on the bottom, using the back of a spoon or a glass, in order to create a solid base;

6. Let the base rest: place the cake pan in the refrigerator while you prepare the cream.

Preparation of the cream cheese:

1. Soak the isinglass: immerse it in a bowl with cold water and leave it aside;

2. Heat the milk and mozzarella: in the meantime, heat the milk over a low heat (without letting it boil) together with the Casabufala buffalo mozzarella cut into pieces, the sugar and the vanilla flavouring;

3. Blend the mixture: when the mozzarella has completely melted, turn off the heat and blend the mixture with an immersion blender until you obtain a smooth cream;

4. Add gelatine and white chocolate: with the mixture still hot, add the previously dissolved gelatine (well squeezed out) and the white chocolate; stirring to combine the two ingredients;

5. Prepare the mascarpone: in another bowl, soften the mascarpone slightly, working it briefly with the whisk;

6. Combine the two compounds: incorporate the previously blended mixture into the Mascarpone and continue mixing with an electric whisk until you obtain a smooth cream, without lumps and with a semi-liquid consistency.

At this point, the preparation of the cream is finished and you can proceed with assembling the Buffalo mozzarella cheesecake!

Assembling the Casabufala buffalo mozzarella cheesecake:

1. Combine the base and cream: take the biscuit base from the fridge and pour the entire mixture of cream cheese and buffalo mozzarella inside;

2. Let it rest: put everything back in the refrigerator and let the cheesecake rest for at least four hours or, even better, overnight;

3. Remove the cheesecake from the mould: once the resting time has passed, remove the cake from the fridge and open the springform mould: to make the operation easier, pass a knife along the edges of the cake and turn out the cheesecake.

Decoration

To give a truly festive touch, decorate the surface of the Campania buffalo cheesecake with:

• currants, blueberries or pomegranate for a bright red color

• candied orange peels

• a light dusting of “snow effect” icing sugar

The result will be a spectacular cheesecake, perfect as a dessert for your Christmas lunch!

Conservation

The buffalo mozzarella cheesecake can be kept in the refrigerator for 2-3 days.

Order yours now buffalo mozzarella from Campania and bring a Christmas dessert to the table that will surprise everyone!