Prosecco Cheesecake

Name: Prosecco Cheesecake
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 4
Ingredients: Pandoro pastry 1.6 cups; Butter 4 tbsp; Cream cheese 1 &frac13; cup; Fresh liquid cream 3 ½ tbsp; Gelatin in sheets 0.3 oz; Powdered sugar 6 ½ tbsp; Prosecco 3.5 oz; Vanilla bean 1; Currants 4 sprigs

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616

Calories per serving

Energy Kcal 616
Carbohydrates g 36.2
of which sugars g 22.4
Protein g 11.2
Fats g 45
of which saturated fat g 26.27
Fiber g 1.5
Cholesterol mg 180
Sodium mg 276

Difficulty: Average
Prep time: 40 min
Cook time: 5 min
Makes: 4
Cost: Average

PRESENTATION

Prosecco cheesecake is, honestly, such a delight. Picture this: an Italian table, a little sparkle needed—perfect. Especially after the holidays, right? Italians, they just love using leftover fluffy pandoro from Christmas. I mean, it makes this prosecco cheesecake recipe something really really special.

So here's the thing: The pandoro gets soaked in milk, which makes it all soft and forms the base of these tiny cheesecakes. Super tasty. Adding prosecco? Well, it gives this velvety texture and a burst of bubbly flavor that's way, way better than you'd expect. It's creamy, but not too rich, you know? Like each bite is infused with Italy’s famous sparkling wine. And the sauce? Whether it's Christmas, New Year’s, or even a romantic dinner, these no-bake prosecco cheesecake cups feel super fancy. But they're pretty simple, using stuff you probably already have.

Across Italy, people get creative with fresh fruit toppings—like strawberries or raspberries. It's a game-changer. A strawberry prosecco cheesecake or a zesty raspberry prosecco cheesecake adds a fruity kick. And look, it’s colorful too. For sure, whether you stick with classic or go wild with toppings, this prosecco cheesecake elevates any celebration. Really. And it’s light, airy, and feels like a real treat, no question. In northern Italy, these individual cheesecake cups are super popular for their elegant look. Makes it easy to serve at parties. This festive cheesecake shows off how leftover sweets and prosecco can turn into something fresh, sweet, and golden. Seriously, it’s a fun way to keep that Italian holiday spirit alive throughout the year. A brilliant dessert for making special moments even more memorable—pretty much keeping joy alive all year.

INGREDIENTS

616

Calories per serving

Ingredients for 4 molds of 3 inches x 1.75 inches: Pandoro pastry 1.6 cups (200 g); Butter 4 tbsp (55 g)

For the cream: Cream cheese 1 ⅓ cup (300 g); Fresh liquid cream 3 ½ tbsp (50 g); Gelatin in sheets 0.3 oz (9 g); Powdered sugar 6 ½ tbsp (50 g); Prosecco 3.5 oz (100 g); Vanilla bean 1

For garnish: Currants 4 sprigs

Preparation

How to prepare Prosecco Cheesecake

To prepare the prosecco cheesecake, start with the pandoro base. Cut it into pieces of about half an inch 1 and place them in a non-stick pan. Cook the pandoro pieces for 7-8 minutes over medium heat, stirring frequently 2, to prevent them from burning. The pandoro should just be dry, golden, and well-toasted 3.

Transfer the pieces to a food processor and make very small crumbs by activating the blades 4. Pour them into a bowl 5, add the melted butter 6

and mix 7. Transfer the mixture into 4 molds of 3 inches in diameter and 1.75 inches in height placed on a tray with parchment paper. Also, be sure to line the circumference with acetate or parchment paper 8. Flatten well with the back of a spoon and transfer to the refrigerator for 30 minutes 9.

Meanwhile, prepare the cream. Soak the gelatin in fresh water 10 and in the meantime, heat the cream in a saucepan but do not bring it to a boil 11. As soon as it is sufficiently hot, drain the gelatin and immerse it in the cream. Mix well with a whisk, being very careful so that there are no lumps: if this happens, just put it back on the heat for a moment 12.

While the mixture cools down a bit, pour the fresh cheese into another bowl and work it for a few moments with a whisk 13. Then add the prosecco 14, the seeds extracted from the vanilla pod 15

and finally the powdered sugar 16. Mix thoroughly 17. At this point, you can also incorporate the cream mixture 18.

Retrieve the molds with the pandoro base from the refrigerator and fill them with the cream 19. Put them in the refrigerator and let them set for at least 4 hours 20. After the time has passed, the cheesecakes will have set well. Then remove the mold 21

and then the acetate or parchment paper 22. Garnish each mini cheesecake with a sprig of fresh currants 23 and your prosecco cheesecakes are ready: all that's left is to enjoy them 34!

Storage

You can store the prosecco cheesecakes for 2-3 days in the refrigerator, keeping them under a cover or in a container. You can also freeze them if you prefer: let them thaw as needed.

Advice

Decoration and more! Choose nuts or a mix of slightly exotic fruits like lychees, kumquats, or passion fruit! Even mango will add a note of color and an extra burst of flavor to your prosecco cheesecake: give it a try!

For the translation of some texts, artificial intelligence tools may have been used.