Pandoro Crumbled Cheesecake
FOR THE PANDORO SHELL
- 450 g Pandoro
- 50 g Hazelnut and cocoa cream
- 1 tablespoon Amaretto
- Egg
- 250 g Mascarpone
- 80 g fresh cream
- Pistachio grains
- 2 tablespoons Agave syrup
- Powdered sugar
- 30 g Chocolate Chip Cookies
- 20 g More starch
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
- A cheesecake where the crust and crumble topping are made with leftover Pandoro. The filling, made of mascarpone, cream, and chocolate chips,...
Dice 100 grams of the Pandoro and set aside.
Combine the remaining Pandoro, the hazelnut cream, and the egg in the bowl of a food processor or Thermomix, blending until a moist, smooth mixture is formed. Use this mixture to line a removable 18/20 cm ring mold.
For the filling: Place the mascarpone, cream, agave syrup, amaretto, and cornstarch in the bowl of a food processor or Thermomix and blend. Add the chocolate chips and mix with a rubber spatula.
Pour the mascarpone cream into the pandoro shell and cover the surface with the pandoro cubes, a dusting of icing sugar and the chopped pistachios.
Bake in a preheated static oven at 180° for about 25/30 minutes. If the surface of the pandoro becomes too dark, cover it with aluminum foil.
Let it cool and serve with a dusting of icing sugar.
The chef recommends:
A Cheesecake with Pandoro: a sweet way to recycle.
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