Skip to main content Skip to ingredients Skip to instructions

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Savory mini cheesecakes with taralli, ricotta and South Tyrolean speck – a creative recipe blending Alpine and Italian flavors.

Difficulty: Medium

Preparation time: 45 min

Ingredients

Serves for

4

people

For the taralli base

  • 200 gram taralli biscuits
  • 100 gram butter

For the cream cheese filling

  • 250 gram cream cheese spread
  • 250 gram fresh ricotta
  • 60 gram grated parmesan
  • 60 gram fresh rocket lettuce
  • 60 gram Speck Alto Adige PGI
  • 6 slice of Speck Alto Adige PGI (as a garnish)

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Preparation time 45 min

  1. Place the taralli in a food processor bowl and pulse for a few seconds at top speed.
  2. Melt the butter in a saucepan, add the crumbled taralli and combine with a spoon. Divide half the mixture between 6 glasses, and press down well with the back of the spoon. Place the glasses in the fridge.
  3. To make the filling, place the cheese spread and ricotta in a bowl and whip well. Add the grated parmesan and continue mixing until the cream is smooth and thick.
  4. Divide the cheese cream filling evenly between two bowls.
  5. Add half of the finely chopped rocket lettuce to one bowl, and the delicious Speck Alto Adige PGI, cubed very finely, to the other.
  6. Transfer the mixtures to two piping bags, without a nozzle.
  7. Remove the glasses from the fridge, and cover the taralli base with a generous layer of cheese cream and Speck Alto Adige PGI. Cover with two spoonfuls of the remaining taralli and top with a layer of cheese cream and rocket lettuce. Roll the slices of Speck Alto Adige PGI into little roses, and arrange on top of the mini cheesecakes.