Cheesecake (Torta di Formaggio)
Instructions
Let dough thaw according to package instructions.
Divide in half.
With a lightly floured rolling pin stendetene part and place in a baking tray lined with lightly greased parchment paper.
In a bowl mix the ricotta with a ladle, add mozzarella and diced Gruyere.
Add two eggs and a tablespoon of grated cheese.
Adjust salt and pepper.
Mix and spread the mixture over the pastry.
Another with the other half of the dough stretched out to browse.
Press along the edges to seal the pie.
Brush the surface with the egg yolk.
Bake in preheated oven at 180 degrees for about 35 minutes.
Picked up the cake, let it rest for 10 minutes.
The accompanying wine: Colli Piacentini DOC, Rosso Piceno DOC, Castel Del Monte Rosso DOC.
Ingredients and dosing for 6 persons
- 1 pack of frozen puff pastry
- 250 g of ricotta
- 150 g of mozzarella
- 150 g of emmenthal cheese
- 2 eggs
- 1 egg yolk
- 1 tablespoon of grated cheese
- Flour
- Butter
- Salt
- Pepper