cheesecake biscokrok
Puddings and Desserts

Cheesecake with Cremadelizia Biscokrok

Ingredients

For the base

  • 200gr of dry biscuits
  • 100gr of butter

For the cream

  • 125gr of white yogurt
  • 250gr Ricotta cheese
  • 200gr of Spreadable cheese
  • 200ml of fresh cream
  • 10gr of gelatin
  • 130gr of sugar

For the covering

Preparation

  • First, soak the gelatin in cold water.
  • In the meantime, melt the butter in a saucepan and chop the biscuits. Add the butter to the crumbled biscuits and form the base of the cheesecake. Leave to rest in the fridge for half an hour.
  • Prepare the cream: place the ricotta, yogurt, cheese and 150 ML of cream and sugar in a bowl and whisk with an electric mixer. Heat the remaining 50ml of cream and dissolve the well-squeezed gelatin in it. Then add it to the cream.
  • Pour the cream into the mold and put it back in the fridge for about 2 hours. At this point garnish with Cremadelizia Biscokrok Babbi and two crumbled biscuits.

Ingredients

For the base

  • 200gr of dry biscuits
  • 100gr of butter

For the cream

  • 125gr of white yogurt
  • 250gr Ricotta cheese
  • 200gr of Spreadable cheese
  • 200ml of fresh cream
  • 10gr of gelatin
  • 130gr of sugar

For the covering

Print the recipe