{"id":29756,"date":"2018-04-03T14:33:39","date_gmt":"2018-04-03T12:33:39","guid":{"rendered":"http:\/\/vetrinatoscana.netseven.work\/ricette\/prato-cheesecake\/"},"modified":"2018-04-03T14:33:39","modified_gmt":"2018-04-03T12:33:39","slug":"prato-cheesecake","status":"publish","type":"recipe","link":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/prato-cheesecake\/","title":{"rendered":"Prato Cheesecake"},"content":{"rendered":"

Ingredients<\/strong>:
\n180 g Prato biscuits
\n100 g butter
\n500 g soft cheese (we used low-fat Greek yogurt)
\n200 ml fresh cream
\n120 g icing sugar
\n10 g isinglass
\n1 vanilla pod
\n4 generous spoonfuls of Vermouth di Prato (La Gusteria<\/a>)
\n2 spoonfuls sugar<\/p>\n

Method<\/strong>:
\nMake the base of the cheesecake by \u201cblending\u201d the Prato biscuits, adding melted butter and mixing well. Spread the mixture onto the bottom of a round cake tin that can be opened, previously greased and lined with oven paper. Press the Prato biscuits well, using the back of a spoon or with your hands and put it all into the freezer to set.
\nMake the cream by beating the soft cheese with 50 g of icing sugar and the seeds from a vanilla pod in a blender, or with a whisk, until you have a smooth mixture.
\nIn the meantime, soften the isinglass in abundant cold water for at least 10 minutes. Heat two spoonfuls of cream and dissolve the softened and drained isinglass into it.
\nIn the meantime, put 2 spoonfuls of granulated sugar and 4 spoonfuls of Vermouth di Prato into a frying pan, bring to the boil and let the alcohol evaporate, thus obtaining a slightly caramelised reduction sauce. Add the isinglass to the mixture, along with the soft cheese and the Vermouth di Prato reduction sauce (keeping a little aside for decoration) and lastly whip the cream together with the remaining 70 g of icing sugar. Gently add the sweetened whipped cream to the soft cheese, the Vermouth di Prato reduction sauce and the isinglass.
\nPour the cream onto the Prato biscuit base, even it out and put the cheesecake into the fridge for at least 4-6 hours.<\/p>\n","protected":false},"author":1,"featured_media":0,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false},"tags":[],"recipe_category":[140],"class_list":["post-29756","recipe","type-recipe","status-publish","hentry","recipe_category-dessert"],"acf":{"vt_image":null,"vt_fonte":null,"subtitle":null},"yoast_head":"\nPrato Cheesecake - Vetrina Toscana<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prato Cheesecake - Vetrina Toscana\" \/>\n<meta property=\"og:description\" content=\"Ingredients: 180 g Prato biscuits 100 g butter 500 g soft cheese (we used low-fat Greek yogurt) 200 ml fresh cream 120 g icing sugar 10 g isinglass 1 vanilla pod 4 generous spoonfuls of Vermouth di Prato (La Gusteria) 2 spoonfuls sugar Method: Make the base of the cheesecake by \u201cblending\u201d the Prato biscuits,...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/prato-cheesecake\/\" \/>\n<meta property=\"og:site_name\" content=\"Vetrina Toscana\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/prato-cheesecake\\\/\",\"url\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/prato-cheesecake\\\/\",\"name\":\"Prato Cheesecake - Vetrina Toscana\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/#website\"},\"datePublished\":\"2018-04-03T12:33:39+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/prato-cheesecake\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/prato-cheesecake\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/prato-cheesecake\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recipes\",\"item\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Prato Cheesecake\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/\",\"name\":\"Vetrina Toscana\",\"description\":\"Ristoranti, botteghe, produttori ed eccellenze artigianali del territorio\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Prato Cheesecake - Vetrina Toscana","robots":{"index":"noindex","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"og_locale":"en_US","og_type":"article","og_title":"Prato Cheesecake - Vetrina Toscana","og_description":"Ingredients: 180 g Prato biscuits 100 g butter 500 g soft cheese (we used low-fat Greek yogurt) 200 ml fresh cream 120 g icing sugar 10 g isinglass 1 vanilla pod 4 generous spoonfuls of Vermouth di Prato (La Gusteria) 2 spoonfuls sugar Method: Make the base of the cheesecake by \u201cblending\u201d the Prato biscuits,...","og_url":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/prato-cheesecake\/","og_site_name":"Vetrina Toscana","twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/prato-cheesecake\/","url":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/prato-cheesecake\/","name":"Prato Cheesecake - Vetrina Toscana","isPartOf":{"@id":"https:\/\/vetrinatoscana.netseven.work\/en\/#website"},"datePublished":"2018-04-03T12:33:39+00:00","breadcrumb":{"@id":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/prato-cheesecake\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/prato-cheesecake\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/prato-cheesecake\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/vetrinatoscana.netseven.work\/en\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/"},{"@type":"ListItem","position":3,"name":"Prato Cheesecake"}]},{"@type":"WebSite","@id":"https:\/\/vetrinatoscana.netseven.work\/en\/#website","url":"https:\/\/vetrinatoscana.netseven.work\/en\/","name":"Vetrina Toscana","description":"Ristoranti, botteghe, produttori ed eccellenze artigianali del territorio","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/vetrinatoscana.netseven.work\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/vetrinatoscana.netseven.work\/en\/wp-json\/wp\/v2\/recipe\/29756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vetrinatoscana.netseven.work\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/vetrinatoscana.netseven.work\/en\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/vetrinatoscana.netseven.work\/en\/wp-json\/wp\/v2\/users\/1"}],"wp:attachment":[{"href":"https:\/\/vetrinatoscana.netseven.work\/en\/wp-json\/wp\/v2\/media?parent=29756"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vetrinatoscana.netseven.work\/en\/wp-json\/wp\/v2\/tags?post=29756"},{"taxonomy":"recipe_category","embeddable":true,"href":"https:\/\/vetrinatoscana.netseven.work\/en\/wp-json\/wp\/v2\/recipe_category?post=29756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}