Beverly Gruber's Everyday Gourmet Traveler
 

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RECIPES
(from our travels)

From  the Amalfi Coast

Mamma's Cheesecake w/Riccotta & Pear
 (Mamma's Torta di ricotta e pera)
(serves 8-10)

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Courtesy of Beverly Gruber's Gourmet Traveler:      http://www.gourmetravel.com/

For the top and the bottom of the cake

16 oz (400 grams)Ameretti cookies, crushed

1 finely grated lemon rind (no white)

5 oz (150) grams Unsalted butter

 

For the Filling:

16 oz (500 grams) Ricotta

1/2 cup sugar

8 oz (250 grams) Heavy cream

2 pears poached in sugar syrup

 

1 tsp. cinnamon

Prepare bottom & top

  • Crush  the cookies, add the lemon and cold, melted butter, mix well with hands.
  • Press half of the amount to cover the bottom of a 10” spring form pan
  • keep the other half to cover the top for serving.

Prepare Filling:

  • Beat ricotta cheese with sugar,
  • Whip cream, add to ricotta/sugar mixture along with cinnamon.
  • Dice  pear and fold in.
  • Pour on top of prepared crust.  Sprinkle top with reserved half of cookie mixture.
  • Place in the refrigerator for 4-8 hours.  Serve it cold.

     

    LIMONCELLO
    (Famous Liqueur of the Amalfi Coast)

    Courtesy of Beverly Gruber's Gourmet Traveler:      http://www.gourmetravel.com/

    1 liter pure alcohol

    1.25 liter bottled water

    650 grams sugar

    8 organic lemons

    • Place skins in jar with alcohol, cover, let sit 7 days.
    • After 7 days, boil water and sugar, cool for 3 hours
    • Strain liquid from lemon peel mixture
    • Add cooled sugar water to lemon-flavored alcohol.
    •  Place in bottles and store in freezer.
    • Best served deep chilled (won't freeze w/high level alcohol)

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      Limoncello Cheesecake

      For Crust

      Filling:

      12 vanilla wafers, ground fine

      1 ½ lb cream cheese

      1 cup ground almonds

      1 cup sugar

      ½ cup sugar

      1 cup heavy cream

      1 tsp salt

      5 eggs

      1 stick melted butter

      ½ cup limoncello

      For Topping/Decor

      2 Tbsp lemon extract

      2 cups fresh berries (or other)

      1 Tbsp vanilla
    • Preheat oven to 350 
    • Combine in processor: cookies, almonds, sugar, butter. Blend 
    • Line 9" springform pan w/parchment, press cookie dough on bottom & sides.  Bake 10 minutes, set aside to cool.
       
    • In mixer, beat cream cheese, sugar, heavy cream.  Add eggs, slowly one at a time.
    • Add limoncello, lemon & vanilla.  Mix til smooth.
       
    • Pour mix into prebaked crust.
       
    • Bake cheesecake on middle rack 45-60 minutes (til set).
       
    • Cool at room temp 2 hours before serving. Option: Chill in frig. 2 hours.
       
    • Garnish with fresh fruit if desired.

      (adapted from a recipe from Chef Alberto Baffoni)

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