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Cold Cheesecake with More Marmalade

ingredients

servings

10

Biscuits, glutenfree

200 oz

Butter

100 oz

Philadelphia spreadable cheese

160 oz

Ricotta cheese

250 oz

Greek white yogurt

100 oz

Gelatin for dessert

8 oz

White sugar

100 oz

Blackberry jam

100 oz

Desserts from Italy

Cold Cheesecake with More Marmalade

Cold Cheesecake with More Marmalade

with fish with lactose

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cold Cheesecake with More Marmalade

Suitable for this season, a cool cold cheesecake that is easy to make

Cold Cheesecake with More Marmalade step 1

step 1

Put the gelatin sheets in soak in a bowl full of water. Melt the butter on low heat.

Cold Cheesecake with More Marmalade step 2

step 2

Chop the cookies into a mixer, add the melted butter and mix well the compound. Always cover with a paper hob with a hinged ring.

Cold Cheesecake with More Marmalade step 3

step 3

Put all the cookie 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.

Cold Cheesecake with More Marmalade step 4

step 4

Meanwhile, prepare the cream by mixing all the cheeses together with the whiskers together with the sugar.

Cold Cheesecake with More Marmalade step 5

step 5

In a saucepan put two tablespoons of jam with a spoonful of water, put on fire until almost boiling.

Cold Cheesecake with More Marmalade step 6

step 6

At this point, remove from the heat, combine the well-pressed jelly and mix to dissolve gelatine well. Add this compound to the cream and mix it all together.

Cold Cheesecake with More Marmalade step 7

step 7

Take the cake from the freezer, pour some spoonful of sea jam on the bottom over the biscuits.

Cold Cheesecake with More Marmalade step 8

step 8

Then fill with cheese cream. Cover and put in the fridge to thicken.

Cold Cheesecake with More Marmalade step 9

step 9

After half an hour, take the cake and decorate with a few teaspoons of jam. Put it back in the refrigerator for at least 4 hours.

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