By Chef Lippe
Ubriacone is a traditional, Italian cheese made in northern Italy’s Veneto region. Affectionately called “drunken cheese”, it is bathed in gallons of red wine along with skins, seeds, and leftovers from the wine making process to extract the unique sweet, delicate aroma of the wine and complex flavors.
An unpasteurized cow’s milk cheese, Ubriacone is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly red wine.
I have added the sweetness of this wine flavored cheese to my favorite cheese cake recipe for a very addictive dessert that will have your guests begging for more!
2 cups sugar
½ cup flour
½ cup heavy cream
1 teaspoon pear extract
3 pound of ricotta
1 cup crumbled Ubriacone cheese
½ cup sweet wine such as Adytum Honey & Pear Mead
Preheat oven to 350 degrees.
Beat eggs with a mixer until foamy. Add the sugar while beating eggs continuously with the mixer. Once the sugar is dissolved, beat in the flour, followed by the heavy cream, one by one, add in the pear extract, ricotta, Ubriacone and the wine.
Butter and flour a 9” springform pan. Pour in the mixture and sprinkle the top with cinnamon. Bake for 1 hour and 15 minutes, check to see if done with a toothpick, Once toothpick comes out clean, shut off the oven and leave the cheesecake in there to settle for 10 to 15 minutes more.
Once cool (this will take a few hours), sprinkle with powdered sugar and serve.