If the oven is your mummy, this is your cheesecake. I like in cheeses that they are both salty and sweet at the same time, but here the ricotta makes it even more acidic.
Nutcracker Cheesecake
(12 slices)
Ingredients:
For the biscuit layer:
100 g butter
280 g honey-hazel Good morning! biscuit
For the cream:
5 sheets of gelatin
200 g Nutella
300 g cream cheese (preferably Philadelphia)
250 g creamy ricotta
250 ml of foam cream
100 g dark chocolate
Whipped cream for decoration
6 Ferrero Rocher (half-cut) to the top
1. I melt the butter, cut the biscuits fine, then mix the two. I'm pushing the bottom of a 22-cent cake. If I use a clip-on cake, I put it on the bottom and bark with baking paper to make it easy to remove the cake at the end. If I use only a smooth ring (I do this), I put it on a tray with a baking paper. I keep it in the fridge until I get the cream.
2. Soak the gelatin in ice-cold water for 10 minutes.
3. In the meantime I mix nutella, cream cheese and ricotta smoothly (with a machine on a low level).
4. Boil the cream, melt the chopped gelatin and chop it into chopped chilli. I'm getting the chocolate to thaw completely. I'm waiting for you to cool down.
5. I rotate the nutella cream.
6. I pour on the biscuit base and trim the top. I put it in a refrigerator for 4 hours.
7. When the time has elapsed, I cut it from the ring, decorating the top with the whipped cream and the chocolate.
Well that was good: Nutellie Cheesecake
4/
5
Oleh
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