feed me sweet
Recipe: Aperol Spritz cheesecake
A cocktail in a dessert is the best of both worlds in one. Especially when it’s our favorite Italian cocktail in the form of a creamy cheesecake. May I present to you, yes indeed… Aperol Spritz cheesecake!
door Lauretta Baarends
These days, Aperol Spritz is more than just a summer cocktail. In winter, we simply use it to make the most delicious mulled wine, and the Aperol cake (for all year round) is another case of 1 + 1 = 3. So, who’s in the mood for a slice of Aperol Spritz cake?
How to make Aperol Spritz cheesecake
- Preheat the oven to 180 degrees, and line the base of a 20 cm springform pan with baking paper. Finely grind the cookies together with the orange zest in a food processor, then add the melted butter until everything is well combined. Pour the ground cookies into the springform pan and press them firmly into the pan with the back of a spoon or a glass. Let it cool in the refrigerator while you make the filling.
- In a large bowl, mix the cream cheese together with the sour cream and sugar. Add the eggs and egg yolks and mix until smooth. Finally, add the orange and lemon juice.
- Cover the outside of the springform pan with aluminum foil so that no water can get into the pan during baking. Place the pan on a baking sheet and boil some water in the meantime.
- Pour the cheesecake filling into the pan and loosely cover the top with aluminum foil. Place the cake in the oven and pour the hot water into the baking sheet so that the cheesecake is submerged in water to just below halfway. Bake the cheescake for 1 hour and 15 minutes. The cheesecake will still wobble slightly in the center when you take it out of the oven, but it will become completely firm as it cools.
- For the glaze: heat the prosecco and sugar in a saucepan. Remove it from the heat as soon as it boils and let it cool for 5 minutes. Now add the gelatin and whisk until the gelatin has completely dissolved. Once the gelatin has dissolved, add the Aperol. Let the glaze cool in the refrigerator for 15 minutes so it thickens slightly.
- Now loosen the glaze with a fork and pour it over the cooled cheesecake. Then leave the cheesecake in the refrigerator for 4 hours or overnight. Cut the cheesecake into slices with a warm cake knife.
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Source and image: Tastemade
