Soffioni di Ricotta~ Italian Cheesecake Bites

Imagine a Cheesecake that is light and fluffy, wrapped in a crunchy, buttery, crust.

That is a Soffione, a typical dessert from Abruzzo. One could take the same dessert and make minis, which is what I did . I used simple muffin tins.

The name Soffione means blow, to describe the incredible airiness of the batter once cooked.  Also, what sets this dessert apart is the crust. While American shortbread uses cold butter, this Italian “short pastry” uses creamed butter, and not very much either!

Well, there is only one way of knowing if you will like this dessert: bake it!

Really easy, not too sweet, and delicious with a cup of tea.

 

  • Difficoltà:
    Media
  • Preparazione:
    45 minuti
  • Cottura:
    30 minuti
  • Porzioni:
    12 1 piece each
  • Costo:
    Basso

Ingredienti

For the Crust

  • Flour (Cups) 2 tazze
  • Sugar granulated (Or 4 T powder sugar) 4 cucchiai
  • Eggs (Large) 2
  • Pinch of Kosher salt (or a pinch of fine sea salt) 1 pizzico
  • Vegetable oil (Or 2 T unsalted butter, softened) 2 cucchiai

For the Filling

  • 8 oz Ricotta (Whole Milk) 1/2 l
  • Eggs (Large, SEPARATED) 2
  • Sugar, granulated (or 2 T powder sugar) 3 cucchiai
  • Lemon Zest (Freshly grated) 1
  • Vanilla (1 T, extract) 1 cucchiaio
  • Salt, kosher (a pinch) 1 pizzico
  • Cornstarch (Or 1 T Potato Starch) 1 cucchiaio

Preparazione

  1. For the Crust Dough:

    Sift together the dry ingredients (flour, sugar, salt) and form a mountain. Working on a flat surface, mound flour mixture with a well in the center. Inside such well, crack the eggs and add the oil.  Using a fork incorporate the dry ingredients into the liquid ones.  Half the way through switch over to your hands. Knead until all the ingredients have come together to form a mass. Knead for a few minutes, until smooth.

    Cover the dough and refrigerate it while you prepare the filling.

Ricotta Filling

  1. In a large bowl, whisk together the Ricotta, the egg yolks and granulated sugar and starch. Add the lemon zest and a pinch of salt, the vanilla. Incorporate until smooth.

    In another bowl, whip the egg whites to stiff peaks. Fold it into the cheese mixture a bit at a time.

     

  2. TO ASSEMBLE THE CHEESECAKE

    Pre heat oven to 350 convection or 375 static

    Roll out the crust to about 2 mm thin. I used the PASTA MACHINE (no shame in my game!) to setting nbr 3.

    Cut 12 (4 inch) squares and re knead/roll the dough if needed, using just a bit of flour.

    Place the squares into the 12 cavities of a muffin tin (no liners) press well into the bottom and let the sides hang.

    Fill the cavities with the batter, dividing it equally.

    Gently fold back in the edges / corners of the dough.

  3. Place in the pre heated oven.

    Bake for about 30 minutes until puffy and golden. Cool 10 minutes before extracting from the pan. A simple twist of the pastry shall do it.

    Dust with powder sugar before serving.

    Enjoy!

Breakfast~Colazione, Desserts~ Piccoli Piaceri monoporzione

Informazioni su growingupitalian

Salve! Vivo tra due mondi, ma con i piedi per terra. E' un lusso poter scegliere il meglio di entrambi. La vita mi ha fatto questo regalo, e lo voglio condividere con Voi!! Sono nata negli anni 60 in Italia. Il mondo della televisione in Bianco e Nero, senza cibi GMO, senza smart phones. La mia infanzia e' stata costellata di persone incredibili e memorie indelebili della mia famiglia. Ora, 50 anni dopo e 10 mila km di distanza apparte, tutte queste memorie hanno contribuito ad arricchire la mia vita ..dopotutto, una ragazza puo' lasciare l'Italia, ma l'Italia non lasciam mai le sue ragazze!.Hello all. I live in between two worlds (USA and Italy) but I'm really grounded. I believe it's a luxury to be able to pick and choose the best of both. I've been given that gift and I'm sharing it with you. I was born in the 60's in Italy. Black and White pictures, no GMO, no tablets, no computers or cell phones. My childhood was starred by people and memories. It sure takes a village to raise a child...and a great family. I was blessed to have all of the above. Now, fast forward 50 years, 10,000 kilometers away. My life is richer than ever because of my upbringing. I have stories...lots of stories I will share with you. Afterall, A GIRL might leave Italy, but Italy NEVER leaves the girl!

Precedente Canederli ~Italian Bread Dumplings~ with Walnut and Gorgonzola sauce

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