While most people have real trouble pronouncing the name of this dessert, there’s a good reason why it isn’t simply translated from the Italian. “Stra-cha-tella,” as it should be pronounced, actually means “to rip” or “tear up.” With a name like this though, the tasty milk-based ice cream with chocolate shavings probably wouldn’t have enjoyed much popularity in the English-speaking world. But enough with the explanations! Today’s recipe doesn’t actually involve any ice cream at all, as we’re trying to recreate that incomparable Stracciatella taste in cake form. In fact, we don’t even need an oven to take you to Italian cheesecake heaven!
Stracciatella Cheesecake
Equipment
- Springform pan
- Rolling Pin
- Bowl
Ingredients
- 250 g chocolate cookies
- 100 g melted butter
- 400 g ricotta
- 250 g mascarpone
- 150 g powdered sugar
- 100 g chocolate flakes
- 150 g melted chocolate
Instructions
- First add the cookies to a resealable bag and crush them into fine crumbs using a rolling pin. Fill a bowl with the crumbs before mixing them with the butter and adding half of the mix to another bowl.
- Pour the cookie crumb mix from one of the bowls into a cake springform pan and press the mixture into the base. Also make sure there's a raised ½ inch "border" all the way around. Refrigerate the springform pan for 30 minutes.
- Now mix the ricotta, mascarpone, and powdered sugar into a smooth mixture and fold in the chocolate flakes.
- Pour the melted chocolate onto the cookie base in the springform pan. Add the stracciatella mix on top and smooth it down. Try to make sure that the melted chocolate doesn't mix with the stracciatella.
- For the finishing touch, sprinkle the second bowl of cookie crumbs on top of the stracciatella.
VIDEO
As you can see, this creamy cake is a great recipe for those who are new to dessert making. It also goes to show how even something so simple can produce such impressive results. Give it a try!