Recipe: Aperol Spritz cheesecake

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: the recipe for the most delicious Aperol Spritz cheesecake.

A cocktail in a dessert is the best of both worlds in one. Especially when it’s our favorite Italian cocktail in the form of a creamy cheesecake. May I present to you: the one and only… Aperol Spritz cheesecake!

Nowadays, the Aperol Spritz is more than a summer cocktail. In winter, we simply make the tastiest mulled wine with it and also the Aperol cake (for all year round) is a case of 1 + 1 = 3. So, who feels like a slice of Aperol Spritz cake?

Ingredients 
150 g Digestive biscuits
1 orange, zest and juice
75 g unsalted butter at room temperature
750 g cream cheese
150 ml sour cream
225 g granulated sugar
3 large eggs
6 large egg yolks
2 tablespoons orange juice
2 tablespoons lemon juice

For the glaze
13 g gelatin
300 ml Prosecco
150 ml Aperol
3 tablespoons granulated sugar

How to make the Aperol Spritz cheesecake

• Preheat the oven to 180 degrees, and line the bottom of a 20 cm springform pan with baking paper. Crush the biscuits together with the orange zest in a food processor, pour in the melted butter until well combined. Pour the crushed biscuits into the springform pan and press firmly into the shape with the back of a spoon or a glass. Let it cool in the fridge while you make the filling.
• In a large bowl, mix the cream cheese together with the sour cream and sugar. Add the eggs and yolks and mix until smooth. Finally, add the orange and lemon juice.
• Wrap the outside of the springform pan with aluminum foil so that no water can get into the pan when you bake it. Place the pan on a baking sheet and boil water in the meantime.
• Pour the cheesecake filling into the pan and loosely cover the top with aluminum foil. Place the cake in the oven and pour the hot water into the baking sheet so that the cheesecake is submerged in water up to about halfway. Bake the cheesecake for 1 hour and 15 minutes. The cheesecake will still wobble a bit in the middle when you take it out of the oven, but it will become completely firm as it cools.
• For the glaze: heat the prosecco and sugar in a saucepan. Remove from heat as soon as it boils and let cool for 5 minutes. Now add the gelatin and stir with a whisk until the gelatin is completely dissolved. Once the gelatin is dissolved, add the Aperol. Let the glaze cool for 15 minutes in the fridge so it thickens slightly.
• Now stir the glaze with a fork and pour it over the cooled cheesecake. Let the cheesecake sit in the fridge for 4 hours or overnight. Cut the cheesecake into slices with a warm cake knife.

Source and image: Tastemade