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Ingredients
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Torta Di Formaggio
Method
Instructions
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a food processor, blend the sweet corn until smooth. In a mixing bowl, combine the pureed corn with the cream cheese, sugar, vanilla extract, and a pinch of salt until well combined.
- 2
Incorporate eggs
Add the eggs one at a time to the mixture, mixing well after each addition until fully incorporated.
- 3
Bake the cheesecake
Pour the cheesecake mixture into a greased springform pan. Bake for 45-50 minutes, or until the center is set and slightly jiggly. Remove from the oven and let it cool to room temperature.
- 4
Prepare huckleberry gelato
In a blender, blend huckleberries, heavy cream, lemon juice, and basil until smooth. Strain through a fine mesh sieve to remove seeds and create a smooth gelato base.
- 5
Chill and serve
Chill the huckleberry gelato base in the refrigerator for at least 2 hours. Once chilled, churn in an ice cream maker according to manufacturer's instructions. Serve a slice of torta di formaggio with a scoop of huckleberry gelato.
