When we think of buffalo mozzarella, we dream of a tempting appetizer that couples this milky, delicate cheese with anchovies, or that perfectly satisfying pizza topping. Well, Obicà has elevated our mozzarella fantasies to a new level with its creative take on the classic dessert. In this recipe, Mozzarella di Bufala Campana PDO (buffalo mozzarella from Campania) becomes a great way to make a localized version of the classic cheesecake. Prepare this at home to share with your foodie friends!
Mozzarella di Bufala Campana PDO Cheesecake
6 servings
For the crust: 5 oz. dry cookies (about 40) 7 Tbsp. butter ⅓ cup sugar
For the filling: 18 oz. Mozzarella di Bufala Campana PDO, 1¾ cup cream, 3½ oz. white chocolate, ½ cup milk, 1 cup powdered sugar, ½ oz. isinglass
Preparation
Break the cheese into ½” pieces and place it in the top of a double boiler with the milk. Heat gently and stir with a wooden spoon until it begins to melt. Use an immersion blender to mix for a few minutes until all the lumps are smooth, then strain the mixture into a large bowl to remove any remaining solid bits.
Soften the isinglass in cold water, then crumble or finely chop the white chocolate. Add both to the hot mixture, and whisk until the chocolate melts completely. Place in the refrigerator to cool until thickened. In the meantime, whip the cream using an electric hand mixer or food processor.
When the mixture in the refrigerator is cold, fold in the whipped cream.
Finely grind the cookies and combine the butter and sugar to make the crumb crust. Pour the crumbs into the cake pan and press evenly into the bottom and sides, then add the cold filling. Serve each slice of the cake with a dusting of powdered sugar and, if you like, a topping of seasonal fruit like pureed persimmons.
