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Cheesecake After Eight




Biscotti secchi

200 oz


120 oz

Cacao amaro

25 oz

Yogurt greco bianco

250 oz

Panna fresca

450 oz

Gelatina per dolci

10 oz

Sciroppo alla menta

300 oz

Dolci from Italia

Cheesecake After Eight

Cheesecake After Eight

with gluten with fish with lactose

ready in

3 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake After Eight

Cheesecake after eight, a super refreshing and greedy cake!

Cheesecake After Eight step 1

step 1

Finely chop the dried biscuits. Add the melted butter and cocoa together. Place it in a high-lined oven baking tray and put in the refrigerator for 10-15 minutes.

Cheesecake After Eight step 2

step 2

Smooth yogurt with cream until dough is homogeneous. Then add the mint syrup or if you prefer 150 g of syrup and a few drops of mint essence.

Cheesecake After Eight step 3

step 3

Sprinkle the gelatin previously soaked in cold water. Apply about 100 ml of hot cream (I used the microwave) and mix when it will be melted completely add it to the cream and mix.

Cheesecake After Eight step 4

step 4

Finely chop half of the chocolate and add it to mint cream.

Cheesecake After Eight step 5

step 5

Finally pour it into the pan and let it rest in the fridge for a couple of hours. After it has solidified, melt the remaining dark marble chocolate, and pour it over as you like.

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