PGI Finocchiona Mini Cheesecake

A tasty recipe rich in taste, quality and creativity. Here are the Finocchiona IGP minicheesecake with which the chef Rossella Giulianelli won the contest “La Finocchiona in cerca di ricette” organized by the Florentine Chefs Association and by the Regional Union of Tuscan Chefs, which saw the challenge of nineteen Lady Chef from the Regional Union of Tuscan Chefs and the Italian Chefs Federation. All that remains is to give you ingredients and procedure to enjoy this original appetizer.

Ingredients for 12 cheesecakes

For the Base:

Crackers 100gr
Butter 50gr

For the filling:

Fresh spread cheese 250gr
100gr of PGI Finocchiona
Pistachioes
Fig jam

Procedure:

Chop crackers in a blender and add melted butter, fill 1/3 of paper baking cups and properly compact the base with the help of a tablespoon. Store them in a refrigerator for at least 1/2 hour and let them rest.

Then carefully mince the PGI Finocchiona with a blender and mix it with the fresh cheese until a homogenous cream is obtained. Place the mixture in a sac à poche and fill the baking cups. Store them again in a refrigerator for at least 1 hour. Decorate the surface with toasted chopped pistachios and fig jam.