Torta Di Formaggio (gf) Recipe
castelmagno cheesecake, lavender honey, toasted hazelnuts
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Ingredients
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Cheesecake
Method
Cheesecake Preparation
Prepare the Crust
In a mixing bowl, combine the gluten-free graham cracker crumbs and melted unsalted butter. Stir until the crumbs are evenly coated.
Form the Crust
Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust. Bake at 350°F (175°C) for 10 minutes, then cool.
Prepare the Filling
In a bowl, combine Castelmagno cheese, cream cheese, granulated sugar, eggs, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy.
Fill the Crust
Pour the cheese mixture over the cooled crust in the springform pan, spreading it evenly with a spatula.
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour.
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Serve
Slice the cheesecake and serve with a drizzle of lavender honey and a sprinkle of toasted hazelnuts on top.