Creamy gluten-free cheesecake with chili kiwi and orange cream

Creamy gluten-free cheesecake with chili kiwi and orange cream
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Time: 2 ore e 30 minuti
Difficulty: elevata

Ingredients for the pastry base:

300 g Special for cakes and biscuits Molino dalla Giovanna
220 g butter
220 g of granulated sugar
5 eggs
grated peel of an untreated orange
a pinch of salt
For the biscuit base:
80 g of granulated sugar
80 g butter
For the cream:
5 kiwis
1 chilli pepper
5 eggs
220 g of granulated sugar
100 g philadelphia or other creamy spreadable cheese
150 g of robiola
the juice of 1 lemon
2 vanilla pods Bourbon
180 g Special mix for cakes and biscuits Molino dalla Giovanna
16 g baking powder for gluten-free cakes
5 dl fresh cream
20 g apple pectin or gluten-free fruttapec
2 untreated oranges
salt up

Time: 2 hours and 30 minutes + rest time

Difficulty: high level

Place the fountain mix on the work surface or in the bowl of the stand mixer, put the sugar, eggs, butter cut into pieces and the grated zest of an orange in the center. Mix well to obtain a homogeneous mixture and let rest for about 1 hour in the fridge.
Take up the dough and work it on the top, roll out the pastry dough about 2 mm thick and with a coppapasta make cookies to be placed in the pan lined with parchment paper.
In the meantime, heat the oven to a temperature of about 170 º C and cook for about 15 minutes, at the end remove from the oven and let cool.
At this point you can proceed with the realization of the base of the cake:
Pass the biscuits with granulated sugar to the mixer, chop them finely and transfer them in a bowl, add the butter melted in a bain-marie and let cool, knead well and form a ball.
Line a 26 cm diameter circular baking tray with baking paper and spread the biscuit mixture, pressing it with your fingers in a homogeneous way and let it rest in the refrigerator for 2 hours.
Meanwhile to prepare the cream, peel the eggs, separating egg whites and egg yolks and work the latter in a bowl with 200 g of sugar, using a whisk. Add the cream cheese and robiola, mix again and finally complete with lemon juice and vanilla seeds obtained by cutting the pods lengthwise and extracting the contents. Add the chili pepper, without the stem, the seeds and cut into cubes, mix.
Add the sifted flour to the dough, stirring constantly, and finally the yeast.
With the electric whisk, whip the cold cream with the remaining sugar in a bowl until it is well firm, then let it rest in the refrigerator for 10 minutes.
Peel the kiwis, remove the central woody part and cut the pulp into large cubes; arrange in a small saucepan with 2 tablespoons of water and pectin and bring to a boil, stir often, cook until the liquid is dry. At the end, pass the preparation with the blender in immersion and let cool, then distribute the mixture on the surface of the cheesecake and refrigerate for 30 minutes.
When serving, garnish with sliced oranges and chili pepper.