Time: 1 ora e 30 minuti
Difficulty: media

Features:
Cheesecake is one of the most well-known and loved desserts in the world.
There are infinite variations, but they all have in common a base made with crumbled dry biscuits and butter, a cream cheese filling and a topping of your choice that varies between creams and fruit.
Historical notes:
The first cheesecake that we remember was served to athletes during the Olympic Games that took place in ancient Greece. In fact, in the eighth century BC, according to what Callimachus tells us, there was a certain Egimio, who had amused himself by writing a text entirely dedicated to the art of making cheesecakes, ancestors of cheesecake.
Notes:
The most famous version today, the one with the crunchy base and cream cheese, is the result of the creativity and probable mistake of an American dairy producer, James L. Kraft who, in 1872, wanted to try to reproduce the famous French cheese Neufchatel. The experiment itself failed, but in the attempt a recipe was discovered that was registered as Philadelphia and is the basis of modern cheesecake.

Ingredients for 4 people
Ingredients for the shortcrust pastry
400 g Molino della Giovanna special mix for cakes and biscuits
200 g butter
150 g granulated sugar
2 whole eggs
1 egg yolk
the grated peel of an organic orange
a pinch of bicarbonate of soda
1g fine salt
For the filling
200 g permitted cream cheese
100 g Mascarpone
100 g sugar
50 g permitted rice flour
3 whole eggs
80 g fresh cream
the grated peel of a lemon
1 vaglia burbon berry
For the chocolate cream
300 g permitted 64% dark chocolate
200 g fresh cream
20 g grappa
1 grated orange
a pinch of nutmeg
200 g strawberries
6 mint leaves

Method for making the shortcrust pastry
Place the cold butter (or margarine) with the sugar in a bowl or in a mixer and work quickly with the leaf arm, combine the rice flour and guar gum, the orange or lemon zest, the salt, the yeast and work everything very vigorously.
To complete the shortcrust pastry dough, add the eggs a few at a time until all the liquids are well absorbed.
Cooling procedure
Once the shortcrust pastry is ready, shape it into a rectangular loaf 6-8 mm thick, wrap in cling film and place in the refrigerator for at least 2 hours (ideally 24 hours), the butter must become plastic again.
Once the rest is over, cover the base of an 18 cm diameter springform pan lined with baking paper with the shortcrust pastry and compact everything well, then leave to rest in the refrigerator.
Place the egg yolks, sugar, vanilla pulp, grated lemon zest in a bowl and mix everything well with a hand whisk until everything is clear.
Add the cream cheese, mascarpone, rice flour and continue to mix well, in the meantime with an electric whisk whip the fresh cream, separately with a pinch of salt whip the egg whites.
Add the cream to the cheese mixture and mix with the help of a spatula, add the whipped egg whites always with the help of a spatula a few at a time taking care not to deflate them
Take the base from the fridge and pour all the mixture on the surface, level it as much as possible then put in a preheated oven at 160 °C and cook for 45 minutes. Let the cheesecake cool before removing it from the mould, then let it rest in the fridge for 1 hour.
In the meantime, take a saucepan and heat the cream together with the grated orange peel and a pinch of nutmeg, everything must not boil, after a few minutes remove the cream from the heat and add the chocolate, mix everything well with a spoon until everything is well melted.
Pour the chocolate cream on the cheesecake and put it back in the fridge to rest for about 20 minutes.
Cut the strawberries into small cubes and when the chocolate is very cold pour it on the central part of the cake.
At this point serve with mint leaves.