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

Course: appetizer
Style: modern
Level of difficulty: medium

Preparation time: 45 min.
Created by: Maria Grazia Cericola

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

Ingredients
6 people

For the taralli base

200 g taralli biscuits

100 g butter

For the cream cheese filling

250 g cream cheese spread

250 g fresh ricotta

60 g grated parmesan

60 g fresh rocket lettuce

60 g Speck Alto Adige PGI

Garnish with 6 slices of Speck Alto Adige PGI

Preparation

Place the taralli in a food processor bowl and pulse for a few seconds at top speed.

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.

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.

Divide the cheese cream filling evenly between two bowls.

Add half of the finely chopped rocket lettuce to one bowl, and the delicious Speck Alto Adige PGI, cubed very finely, to the other.

Transfer the mixtures to two piping bags, without a nozzle.

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.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Burger with Speck Alto Adige PGI, artichoke, parmesan flakes and radicchio recipe

Burgers with Speck Alto Adige PGI, artichoke, mustard mayonnaise, parmesan flakes and radicchio.

Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.

to the recipe

Mascarpone mousse rolled in Speck Alto Adige PGI - recipe

Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.

to the recipe

Potato gnocchi with Speck Alto Adige PGI sauce - recipe

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...

to the recipe

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.

to the recipe

Lettuce risotto with scallops and Speck Alto Adige PGI foam - recipe

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

to the recipe

Risotto with Cod and Speck Alto Adige PGI - recipe

A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.

to the recipe

Polenta wrapped in Speck Alto Adige served over peperonata - recipe

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

to the recipe

Rocket, Granny Smith apple and Speck Alto Adige PGI - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

to the recipe

Carbonara with Speck Alto Adige - Ricetta

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.

to the recipe

Pastry whorls with Speck Alto Adige PGI - recipe

These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.

to the recipe