Cheesecake with prosecco strawberries recipe

Pizzini Wines in Victoria’s King Valley specialises in Italian-style wines and family hospitality. The family-owned winery offers cellar door wine tasting experiences, as well as cheese and salumi plates or coffee and house-made cakes.

Katrina Pizzini also runs the ‘A Tavola’ cooking school, where she teaches guests how to make authentic pasta and gnocchi, a variety of street food dishes, and paella and tapas.

You’ll find some of Katrina’s recipes in the Vol 38.6 December-January Club Marine Magazine, and here’s her recipe for cheesecake with prosecco strawberries.

• 500g cream cheese, Devondale, room temperature
• 4 large eggs
• 150 – 160g sugar
• 1 small tin passionfruit

Prosecco strawberries

• 500g strawberries
• ¼ cup sugar
• ½ cup Pizzini prosecco

Biscuit base

• 1½ cups almond meal
• ¼ cup sugar
• ½ cup desiccated coconut
• 4 tbsp melted butter
• Pinch salt

To serve

Prosecco strawberries, whipped cream, lemon curd

Preheat the oven to 160°C.

Mix all biscuit base ingredients until well combined. Press evenly into a 22 to 24cm springform baking tin lined with baking paper.

Place the prosecco and sugar into a saucepan on medium heat, cook until the solution turns to softball toffee consistency. Turn the heat to low, add the strawberries and simmer for 10 minutes.

In a mixing bowl, whisk the cream cheese until soft and smooth. Add the eggs one at a time, beat well between additions. Beat in the sugar, then the passionfruit pulp until combined.

Fold half of the prosecco strawberries into the cream cheese mixture (use the rest for garnish).

Gently pour the cream cheese mixture over the biscuit base, spread evenly. Bake in the preheated oven for 60 minutes or until golden.

Serve with prosecco strawberries and dollops of whipped cream and lemon curd.

Recipe courtesy of Pizzini Wines, for the Culinary Cruising feature in Vol 38.6 December-January 2024 Club Marine Magazine.

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