Yogurt and ricotta cheesecake, a cake to be served with a spoon fantastic and creamy
For the base:
280 g digestive biscuits
180 g of butter
1 tablespoon brown sugar
2 jars of yogurt 125 ml
250 ml of fresh cream
50 ml of fresh milk
10 g of gelatin
120 g of icing sugar
125 g of blackberries
125 g of raspberries
125 g of blueberries
125 g strawberries
50 g of sugar
Blend the digestive biscuits.
Melt the butter and add it to smoothies cookies with sugar cane.
Line a springform pan with parchment paper and plastic wrap around the base (I used the acetate)
Spread the mixture on to the biscuit base and refrigerate at least 1 hour.
Prepare the inside:
Add the sugar to the ricotta and mix well. Combine yogurt and cream previously whipped.
Mix everything well, taking care not to remove the compound.
Soak the gelatine in cold water 10 minutes.
Dissolve in warm milk, being careful not to boil it.
Combine the gelatin to the mixture dissolved in milk.
Pour it on the basis that it was in the refrigerator and allow to cool in the refrigerator at least 5 hours.
Prepare the cover.
Wash the berries and leave aside some for decoration.
Cook them in a pan with the sugar until you create a jam (about 20 minutes).
Blend all the ingredients and cover the cheesecake. Decorate with fruit.
Good week to everybody!
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