Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Pumpkin Meringue Cheesecake

INGREDIENTS

Cheesecake

1 cup Heavy cream
1 cup Galbani Imported Mascarpone
8 Eggs
2 cups Sugar
½ cup All-purpose flour
2 lbs. Galbani Whole Milk Ricotta Cheese
2 cups Pumpkin puree
2 tbsp. Brown sugar
1 tsp. Vanilla extract
1 tsp. Pumpkin spice
½ tsp. Ground cinnamon
  Butter and flour for the springform pan
  Powdered sugar for dusting

Meringue

4    Large egg whites
¾ tsp.   Cream of tartar
¾ cup Sugar

METHOD

  1. Preheat oven to 350 degrees F.

  2. In a small bowl, whip heavy cream into soft peaks. Fold in softened Mascarpone cream and set aside.

  3. Whip eggs until foamy, then add in the sugar, continuing to beat until sugar is dissolved. Add flour and whisk until incorporated. Add Ricotta, the reserved whipped Mascarpone cream, the pumpkin spice, and stir. Pour the mixture into a buttered and floured 9-inch springform pan.

  4. In a separate bowl, add brown sugar and the remaining cream to the pumpkin puree, and stir until well incorporated. Pour this pumpkin mixture into the pan, and swirl it in the cheesecake mixture with a long, thin stick. Sprinkle the top with cinnamon.

  5. Bake for 1 hour and 30 minutes, then let rest for at least an hour in the oven. Once cool, sprinkle the cheesecake with powdered sugar.

  6. For the meringue, in a small bowl, beat egg whites and cream of tartar with a hand mixer on medium until soft peaks form. Then, gradually beat in sugar 1 tablespoon at a time on high, until stiff glossy peaks form and sugar is dissolved.

  7. Using an offset spatula, spread the meringue over the cheesecake, creating swirls and peaks. Toast the meringue using a kitchen torch until golden brown. Refrigerate the cheesecake until the filling is completely cool and set, about 4 hours.

Donatella's Tips

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