Giuseppe Palmisano, Executive Chef at the Hotel Sierra Silvana and pastry chef for the  Italian Chefs National Team, presents a revisited version of the cheesecake, with the skilful use of Opera White Amaretto. Let’s get cooking!


150 g sugar
1 vanilla bean
60g cocoa
80g cream
25g honey
50g opera white amaretto
125g cream cheese
125g mascarpone
125g fresh ricotta
Lemon zest from 1 lemon
375g whipped cream

For the cheese Bavarois (base):
90g egg yolks
125g Opera White Amaretto
13.25g gelatin


In a saucepan, add: water , sugar, cocoa, honey, cream, vanilla bean, and Opera White Amaretto.

For the cheese Bavarois (base):

In a pot, add: egg yolks, sugar, and Opera White Amaretto. Bring to a boil, then  add the gelatin (previously rehydrated in water), and allow it to dissolve. In a separate container, add the cream cheese, mascarpone, ricotta, and lemon zest. Add the previously prepared base and, finally, the whipped cream. Stir the mixture thoroughly.

Place the mixture into a half sphere silicone mold, adding the initially prepared liquid cocoa in the center of the mixture. Reduce the temperature to -18°C.

Remove the cheesecake from the mold, even it out, then brush the sphere inside of the  glaze, laying it on a base of  coffee streusel. The Opera White Amaretto cheesecake is ready.


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