neapolitan cheesecake

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Cooking receipe to make neapolitan cheesecake under category General Recipes. You may find some video clips related to this receipe below.

neapolitan cheesecake

italian

300g flour

1 egg yolk

150g sugar

salt

200g butter chilled

1 egg white lightly beaten

icing sugar

Filling

75g pearl barley soaked overnight and drained

600ml milk

350g curd cheese

2 egg yolks

I50g castor sugar

250g crystallised fruits

coarsely chopped

grated rind 1 lemon

cinnamon

2 tablespoons orange flower water or 1 tablespoon orange liqueur

Put the pearl barley and milk into a pan bring to the boil cover and simmer gently until the pearl barley has absorbed all the milk about 20 minutes.

Allow to cool slightly.

Meanwhile put the curd cheese into a bowl with the egg yolks and sugar and beat until smooth.

Mix in the chopped crystallised fruits grated lemon rind a pinch of cinnamon and the orangeflower water or orange liqueur.

Finally mix in the pearl barley.

Cover and leave to stand for 1 hour.

To make the pastry put the flour on a board make a hollow in the centre add the egg yolk and sprinkle with the sugar and a pinch of salt.

Put the butter in flakes around the edge.

Using a knife chop all together working from the outside inwards.

Knead quickly with cool hands to a smooth dough.

Cover and refrigerate for 30 minutes.

Roll out twothirds of the pastry into a circle 28cm across.

Roll out the remaining pastry into a circle 24cm across.

Put the larger circle into a 24cm springclip tin pressing up the edges.

Place the filling on this base smooth the surface and cover with the second= circle of pastry pressing the pastry edges well together.

Brush the top with beaten egg white.

Bake at I80

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