The IGP Marostica cherry is used in the territory of the Venetian village to prepare many traditional sweets. This PGI product has a round drupe and firm flesh and an intense colouring ranging from dark pink to fiery red. This cherry is produced in the villages of Vicenza, including Marostica, from which it takes its name, but also Bassano del Grappa, Fara Vicentino, Piamezze, Salcedo, Breganze, Colceresa and Schiavon.
Ciliegia di Marostica was the first to receive European recognition as a Protected Geographical Indication (PGI), which serves to identify the special characteristics of a certain product whose production takes place exclusively in a limited area.
The Cheesecake with PGI Marostica cherries and ruby blossom and acacia pancakes is a delicious and fresh dessert that is usually eaten in summer as a snack or after lunch or dinner. The recipe of the Cheesecake includes, as already mentioned, an accompaniment with ruby pancakes and a cherry tea.
Cherry is an excellent ingredient, used not only for a cheesecake. In fact, very often it is also used to prepare the typical Marostica Cherry Cake, another traditional dish in this area of Vicenza. This, unlike cheesecake, is also eaten during the winter, or in any case throughout the year.
The preparation of this delicious typical dessert does not require many steps, so it is quite easy to prepare.
To make the cheesecake with PGI Marostica cherries and ruby and acacia flower pancakes, first of all you have to start by sprinkling the two leaves of fish glue in cold water. After about ten minutes, when the fish-glue will be soft enough, it will dissolve in 80 grams of fresh cream.
Work the ricotta with the sugar with the help of a kitchen whisk.
Subsequently, you will pass to work the cheesecake. It is prepared by chopping the shortbread with a mixer. Then they will be poured into a bowl mixing them well with melted butter. Place the preparation on the bottom of the bowl, making sure that it levels out well. Finally, let it cool in the fridge.
Whip the fresh cheese with the sugar in a bowl, adding the cream to obtain a homogeneous mixture.
When the base of the cake has cooled, add the mascarpone cheese and the fish glue you prepared before.
Then, the cream cheese for the Marostica PGI Cherry Cheesecake is ready to be put into moulds, obviously with the help of a sac a poche. When all the moulds are well filled they can be placed in the fridge for at least two hours, even longer if needed.
Finally, when everything will be well cold and compact, it can be served at the table with a plate to taste, which may include other sweet sauces.