Wednesday nights are typically our local SCA meeting nights. That means there is isn’t much time for making pie. But I managed to scrape a bit of time together in order to try out a new recipe – Torta Bianca, or ginger cheesecake, for the fourth day of Piemas.
This recipe is from a 15th century Italian book, Libro de arte coquinaria by Maestro Martino de Como. The recipe sounded pretty simple… but I have never made a cheesecake that needed to be baked. With this recipe, I was pretty sure I messed something up at various times. And I’m sure I probably did somewhere.
Anyway. I started off with one website and ended up referring to another with the recipe because there was a piece missing from one. I ordered The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Francoise Sabban, & Silvano Serventi, but it hasn’t arrived yet.
I wanted to take the torta to my meeting for taste testing, so I made small tarts instead of a large pie. The small tarts took about thirty to forty minutes to bake, a little more than half the time of a large pie. I used store-bought pie crust.
The general consensus was that these were yummy, but they weren’t really cheesecake. And there wasn’t much ginger flavor to them. I think next time I make them, I might follow the Medieval Cuisine recipe a bit more closely – or wait to see what my new book says to do. 🙂
Here are the sites I cribbed from. Mostly, I used the Bay Rose recipe.