Ester Crescia with cheese, is a leavened pastry typical of central Italian areas that is enjoyed during the Easter season accompanied with cold cuts and is also known as “Cheese Cake” because its main ingredient is cheese. It is a very high, tasty and flavorful meal its name “Crescia,” is due to the strong rise in the dough that during rising, grows so much. Each region has its own recipe and it is usually handed down from family to family in fact this recipe is my grandmother’s recipe that we have been making for many years here in Lazio. We put in pecorino, parmesan and shredded cheese. Now you just have to try it and I am sure you will be won over right away. Let’s see what we need to make Easter Crescia with cheese.
Ingredients
WHAT WE NEED
Tools
FOR COOKING
Steps
PROCEDURE
Dissolve the yeast in the water and in a bowl, whisk the eggs with electric whips, add the soft butter and lard and continue to mix, add the pecorino and parmesan cheese, adjust the salt and pepper to your taste , add the chopped emmenthal and finally the flour. Start kneading everything together forming a nice ball. Divide the dough into the appropriate molds, I used the paper ones for making panettone. Weigh the dough, consider that 900 g of dough should be put to rise in the 1kg mold while 600 g of dough should be put in the 750 g mold or you may decide to make 500 g cheesecakes and then you need to use about 450 g of dough and you need to use a 500 g mold. cover the molds and let them rise until the dough comes within a finger of the edge of the mold. Let the cakes rise in the warm oven with the light on and then when they are nice and puffy, bake them at 180 degrees for about 40 minutes but you have to adjust yourself the baking depends on your oven and the size of the cakes you have decided to make. Take them out of the oven and let them cool upside down as for panettone cakes you can use toothpicks for skewers. Once cool, store them in food-grade bags.
Varied doses for servings