With Christmas only two weeks away I am in full holiday mode. For me that means baking as many seasonal treats as possible. Since Thanksgiving I have managed to cover almost every holiday staple in the kitchen.
I cannot think of a more Christmas dessert than Panettone – a strange Italian sweet bread version of fruit cake, yet it is nothing like fruit cake. It is airy and buttery with a light peppering of dried fruits. I am not going to pretend like I have ever attempted to bake one. You see bread is kinda my kryptonite. But making a solid dessert doesn’t always require making it fully yourself.
This recipe cuts down some of the effort by using a premade panettone. Like puff pastry, there are just some ingredients that are worth buying premade. It also ensures consistency.
This time of year you can find the bread almost anywhere. You can even find them with variations like pistachio and chocolate
The idea is to gently remove the inside of the panettone, laquer it with egg wash, bake it, then stuff it with cheesecake. Simple right? It really is.
The finished cake is a show stopping and unique dessert. It has a fluffy creamy vanilla inside with a golden brown and carmalized chewy shell. Every few bites you will get a pop of tart dry fruit.
- 1 Panttone
- 1 Egg
- 3 Tablespoons of Butter, melted
- 12 Ounces of Cream Cheese, Softened
- 1 Lemon
- 1 Cup of Heavy Whipping Cream
- 1/2 Cup of Powdered Sugar
- 1 Tablespoon of Vanilla
- Preheat your oven to 350 degrees Fahrenheit.
- Slice the lid off of the panettone and gently hollow out the center.
- Coat the outside of the panettone in the melted butter then wrap with foil.
- Use the egg the create an egg wash, then egg wash the center of the panettone.
- Bake in the oven for 15 minutes.
- Set aside to cool.
- Prepare the filling.
- Whip the heavy whipping cream until stiff peaks form. Set aside.
- In a mixing bowl combine cream cheese, sugar, zest from the lemon, juice from the lemon, and vanilla.
- Mix until fully combined.
- Gently fold the whipped cream into the cream cheese mixture, 1/3 at a time.
- Pour in cheesecake into the center of the cooled panettone.
- Allow to set for at least 4 hours in the fridge.
For another great holiday dessert click Here