Delight in Papal Cheesecake: Fusion of tradition and taste
Papal Cheesecake is a distinctive cake that marries traditional filling, a sweet layer of dulce de leche, a crunchy nut meringue, and toasted sunflower seeds. This dessert is remarkable for its taste and refined appearance, perfect for holidays, family celebrations, or other special occasions. Its name references indulgent papal pastries, and the abundant richness of flavours is sure to captivate anyone with a sweet tooth.
Cheesecake is one of the oldest cakes in the world. Its origins date back to ancient Greece, where it was served to athletes before the Olympic Games (sic!). Papal cheesecake is a contemporary interpretation of this classic dessert, offering a fusion of tradition and originality in its blend of flavours.
Recipe for Papal Cheesecake
Papal cheesecake seamlessly combines classic and innovative elements. With its delicate cheesecake filling, sweet layer of dulce de leche, crunchy nut meringue and toasted sunflower seeds, each bite is a unique experience.
Ingredients:
Base:
- Half a packet of tea biscuits,
- 1 tin (500 grams) of dulce de leche (at room temperature),
Cheesecake Filling:
- 1 kilogram of ground farmer’s cheese,
- 200 grams of sugar,
- 2 eggs,
- 4 egg yolks,
- 250 millilitres of milk,
- 250 millilitres of 18% sour cream,
- 3 tablespoons of potato flour,
- 125 millilitres of rapeseed oil,
- 3 teaspoons of Bourbon vanilla paste with vanilla seeds,
Nut Meringue:
- 6 egg whites,
- 100 grams of sugar,
- 1 packet of Bourbon vanilla sugar,
- 1 cup (approximately 100 grams) of ground walnuts,
- 1 tablespoon of plain flour,
- 1 tablespoon of breadcrumbs,
- a pinch of salt,
Topping:
- 200 grams of hulled sunflower seeds,
- 2 tablespoons of butter,
- 2 tablespoons of sugar.
Preparation method:
- Place the tea biscuits at the bottom of a baking tin lined with parchment paper, then spread the dulce de leche over them.
- Combine the farmer’s cheese with sugar, add the eggs and yolks, followed by the milk, sour cream, oil, and vanilla paste.
- Mix until smooth, then add the potato flour and mix again. Pour the mixture over the biscuits and dulce de leche, and bake at 170°C for 50 minutes.
- Beat the egg whites with a pinch of salt, gradually adding the sugar and vanilla sugar. Beat until stiff peaks form, then add the walnuts, flour, and breadcrumbs. Gently fold in, spread over the baked cheesecake, and bake for an additional 15 minutes at 180°C.
- Melt the butter in a pan, add the sunflower seeds and sugar, and toast until golden. Sprinkle over the cheesecake.
Papal Cheesecake is a creation with a unique character and is rooted uniquely. The name references the creamy and indulgent desserts traditionally served on special occasions, including during the papacy of John Paul II, a known lover of sweets. Compared to a classic cheesecake, this variation stands out with the addition of dulce de leche and nut meringue, which impart boldness and a distinctive texture.
