Taleggio PDO cheesecake with blackberries

Taleggio PDO cheesecake with blackberries

Recipe Details

. Difficulty: Low . Cheese: Taleggio PDO . Servings per: 8 people


Eggless Eggless
Without crustaceans Without crustaceans


for the base
150 g Digestive biscuits
80 g salted butter

for the cream
one tin of sweetened condensed milk (approx. 400 ml)
200 g Taleggio PDO
200 g fresh cream cheese
200 ml fresh single cream
50 ml brandy
10 g isinglass

200 g fresh blackberries
icing sugar to decorate
butter for the tin


for the base
Grease a spring-release tin (bottom and sides) and line the bottom with greaseproof paper.
Melt the butter.
Finely chop the biscuits, mix them with the melted butter and line the bottom of the tin with the mixture, pressing well with your hands to compact it. Put in the fridge for approx. half an hour.

for the cream
Soften the isinglass in cold water.

Remove the rind from the Taleggio PDO and cut into small cubes.

Heat 50 ml of cream in a saucepan, add the Taleggio PDO cubes and melt on a low heat, mixing with a wooden spoon. Then squeeze the water out of the isinglass, add it to the saucepan and melt. Leave to cool, mixing frequently to prevent the cream from congealing.

Pour the condensed milk, the fresh cream cheese, the rest of the cream and the brandy into a large bowl and mix well with an electric whisk at low speed. Add the Taleggio PDO cream, blending it with the other ingredients, and pour the mixture onto the biscuit base.

Leave in the fridge overnight.

Before serving, release the upper part of the tin and decorate the surface with blackberries. Dust with icing sugar and serve.
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Italian Cheeses

Taleggio cheese
Taleggio cheese

Taleggio cheese is an italian cheese with a long history, dating back to before the 10th century