Seirass Reale Cheesecake with Cranberries


  • Ricotta Reale Seirass
  • Longo Crema del Piemonte
  • Fresh whipping cream
  • Digestive biscuits
  • Vanilla icing cream
  • Cranberry jam
  • Gelatine sheets
  • Dark chocolate drops
  • Rum or Grand Marnier


  • 1

    Crumb the biscuits in the mixer without making them too fine, then add the Crema del Piemonte and activate the mixer again to obtain a smooth mixture. Spread the levelled mixture on the bottom of a 20-22cm spring-form tin.

  • 2

    Whisk the icing sugar with the Seirass. Add the Crema del Piemonte and gelatine sheets softened in cold water, squeezed and dissolved in the warm rum. Fold in the whipped cream and dark chocolate drops.

  • 3

    Pour the mixture into the cake tin, level with a spatula and spread the cranberry jam over the top. Leave to chill in the fridge for 4-5 hours or overnight.

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