Justine Schofield, as seen on Everyday Gourmet, That’s Amore Cheese
Burrata is a decadent and divine cheese. This award-winning product has a mozzarella skin in a money bag style filled with strings of stretched curd bathed in cream. Cut through the outer layer of mozzarella and it’s obvious why this cheese is called burrata, meaning “buttered” in Italian: the inside is soft and oozy. It needs nothing but a spoon; however, if you are keen to turn it up a notch, we have a special recipe for you. Made using only the best-quality farm-fresh milk sourced in Victoria, That’s Amore Cheese produces award-winning Italian-style cheeses that are proudly free of preservatives and artificial colours.
For more information, visit thatsamorecheese.com.au
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 175g digestive-style biscuits
- 80g unsalted butter
- 220g caster sugar
- 500g cream cheese
- 4 eggs
- Zest 1 lemon
- 90mL lemon juice from 2 lemons
- 400g That’s Amore Cheese Mascarpone
- 1 tsp vanilla extract
- Lemon slices, to garnish
Method
- Preheat oven to 140°C.
- Crush digestive biscuits in food processor or place in a resealable bag and crush with rolling pin.
- Melt butter in a pan, then add half the caster sugar and biscuit crumbs.
- Line the base of a cake tin with baking paper and press biscuit crumbs into the bottom. Place cake tin in fridge until needed.
- To make the filling, place cream cheese and sugar in food processor and pulse until smooth. Add eggs, lemon zest and juice and combine.
- Add mascarpone and vanilla extract, then pulse until smooth.
- Pour filling over the base and bake for 1 hour. Switch oven off and leave cheesecake inside for another hour or until completely set.
- Transfer cheesecake to a wire rack and leave to chill in fridge for at least 4 hours.
- Garnish with lemon slices and serve.
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