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Squacquerone DOP Cheesecake

A creamy idea borrowed from the American tradition, perfectly reinterpreted using the squacquerone di Romagna DOP

Here’s the delicious recipe that Luca Comellini, owner of Caseificio Comellini in Castel San Pietro Terme (BO) and president of the Associazione Squacquerone di Romagna DOP, gifted us. 


For the base:

50 gr of Emilian streghette (typical bread crackers)

30 gr of butter

4 basil leaves

For the filling:

200 gr of squacquerone di Romagna DOP

80 gr fresh cream

1 sheet of isinglass (2 gr) sale e pepe q.b.

For the garnish:

3/4 caramelized figs 


First, put the isinglass in a cup with cold water for 10 minutes. For the base, melt the butter in a small pan. Put the streghette and the basil leaves in a mixer and mix. Put the mix in a bowl, add the melted butter and mix well. Place a sheet of parchment paper on a dish and place a pastry ring in the middle (it should be 12 cm high). Put the mix inside the ring to create the base, press well with a spoon to compact the base. Put in the fridge for 10 minutes. 

For the filling, pour the squacquerone in a bowl and whip it until it’s fluffy, Add salt and pepper. Heat the cream in a small pan and add the isinglass after squeezing it well. Make it melt in the cream. Add the mixture to the squacquerone and mix. Pour the filling on top of the base and put it back in the fridge for a few hours. Once it’s firm, remove the pastry ring and get rid of the parchment paper. Add some caramelized fig, before serving.