Cold Cheesecake with More Marmalade
Desserts from Italy
Colorful Cheesecake
Colorful Cheesecake
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
By giving the curd jam I created the various layers getting a nice purple color. Choose the taste jam as you like to have a beautiful colored cheesecake!
preparation
step 1
Put 6g of gelatine leaves for soaking cream in a bowl full of water. Melt the butter on low heat.
step 2
Chop the cookies into a mixer, add the melted butter and mix well the compound. Place a 20cm zipper ring with the oven paper.
step 3
Place all the biscuit mixture on the bottom by pressing very well with a spoon and trying to level evenly. Place in the freezer for at least 15 minutes.
step 4
Meanwhile, prepare the cream. In a saucepan put two spoons of cream, put on fire until almost boiling.
step 5
At this point, remove from the heat, combine the well-pressed jelly and mix to dissolve it well. Let it cool.
step 6
Fit the fresh cream with a spoonful of sugar until it will be nice spumosa. In a bowl mix the ricotta cheese with yogurt, add the cream with jelly and mix well.
step 7
With a spatula, also gently incorporate the whipped cream. Divide the mixture obtained into three different bowls. One of these leaves it to the natural.
step 8
In the other two, start joining a few spoonfuls of jam until you get the desired color and obtaining two compounds darker than the other one.
step 9
Take the cake from the freezer and start pouring the three creams starting from the white to the darker, trying to smooth each layer before adding the next one.
step 10
Cover and put in fridge or freezer to thicken. Begin preparing the final layer.
step 11
Let it soak for ten minutes 3g of jelly in a bowl full of water.
step 12
In a pan, heat about 5 tablespoons of jam with equal amounts of water, combine well-pressed jelly and melt well. Let it cool.
step 13
After an hour resume the cake and pour the jelly jelly on the surface. Put it back in the refrigerator for at least 4 hours, preferably if prepared the day before.
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