Cheesecake with cherry jam
Desserts from Italy
translated by Italian with
Cheesecake quick to prepare and very sweet!
Put in a mixer the biscuits with the butter into small pieces and a nutella spoon, to start the blades and stop them when they have adhered a compound similar to wet sand.
Pour inside a 24 cm openable pan. in diameter on the bottom of which we put a sheet of baking paper cut to size, creating a uniform layer.
Compact the briciolosa part with your hands, place in oven at 180 degrees and cook for about 15 minutes.
While the base cools the Philadelphia put in a bowl, and chocolate, stirring with the whisk until frothy rather soft.
Pour the mixture on the basis and level well. Put in the fridge covering the mold with plastic wrap and leave to stand for at least 24 hours, the time necessary for the flavors to blend properly.
Be careful when removing the rim of the pan to avoid spoiling the cheesecake.
If the cream was still soft, it may be necessary to put the cake in the freezer for about 15-30 minutes.
Decorate the cake as you prefer, I used pink sugar hearts, white and purple scales and pink sugar
The sweet must be served cold to enhance the flavor and nutelloso in order to allow a perfect cut of the wafer.
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