A tasty variation on the classic cheesecake

Cantucci and Vin Santo Cheesecake . A delicious twist on the classic cheesecake everyone loves. Today we'd like to share this Tuscan-inspired take on a dessert that's been gaining popularity in Italy in recent years.

Simple and delicious , this dessert is just waiting to be savored. Perfect for a snack or a sweet treat at the end of a meal, this cantucci and vinsanto cheesecake will wow your guests. The intense flavor of vinsanto and cantucci will envelop the palates of even the most sweet-toothed.

Prepare your ingredients and be ready to cook!

Ingredients

- 300 g of cantucci

- 80 g of butter

- 5 ml of acacia honey

- 500 g ricotta

- 200 g plain yogurt

- 100 ml vin santo

- 200 g of sugar

- 4 eggs

- 3 g white flour

Procedure

The first step to making the cantucci and vin santo cheesecake is to finely chop the cantucci in a food processor. Once done, place them in a bowl and mix with the honey.

At this point, heat the butter until it melts completely. The next step is to add it to the biscuits and mix everything together. Then, take your mold and line it with parchment paper, making sure the paper hangs over the top and the mold is well-covered on all sides.

Then, take the finely chopped cantucci and distribute them inside the mold, covering the sides first and then the bottom. Press the biscuits firmly so that your cake has a solid base and won't break when you cut it. Place the mold in the refrigerator and let it rest for about 30 minutes.

Meanwhile, preheat the oven to 160°C (320°F) and start preparing the cheesecake filling. To do this, sift the ricotta and add the yogurt and sugar. Use an electric whisk to mix everything together well.

The next step is to add the eggs one at a time, while continuing to stir, and finally the vin santo. Once you have a thick, smooth cream, pour it into the mold and bake.

Leave to cook for 60 minutes, then open the oven door slightly and continue cooking for another 10 minutes.

At this point, let your cantucci and vin santo cheesecake rest for a couple of hours and then place it in the refrigerator for at least another 2-3 hours.

Your cheesecake is ready to be enjoyed. Between spoonfuls, you can also accompany it with a small glass of Vin Santo , as Tuscan tradition suggests.

For an extra touch

Change up your recipe each time by alternating different types of cantucci. For example, try chocolate cantucci to bring out the sweetness, or cranberry cantucci for a fruity flavor.