Creamy lemon and strawberry mousse
33 recipes
Cheesecake with buffalo mozzarella and khaki
ingredients
servings
8
Digestive biscuits
150 oz
Butter
100 oz
Bufaline, Buffalo mozzarella DOP from Campania
500 oz
Fresh cream
400 oz
White chocolate
100 oz
Semiskimmed milk
100 oz
Icing sugar
90 oz
Isinglass
15 oz
Persimmon
150 oz
White sugar
150 oz
Lemon juice
2 spoons
Cornflour
1 teaspoon
Desserts from Italy
Cheesecake with buffalo mozzarella and khaki
Cheesecake with buffalo mozzarella and khaki
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Before you spend too definitely the persimmon season, I want to publish this recipe. It might be my first and only prescription with this result because, I will reveal the shit I do not particularly like this cheesecake frutto.Ma Well! I ate two slices because it was an amazing thing !!
preparation
step 1
Line a hinged cake pan with parchment paper on the bottom and on the edge of the film, so as not to attack the cheesecake on the surface.
step 2
For the base: crushed cookies with butter in a mixer or with a rolling pin on a kitchen towel.
step 3
Melt the butter and then join it in a bowl to biscuits, to obtain a compound workable and place it on the bottom of the pan, to form a solid layer well
step 4
Refrigerate the pan.
step 5
For the cream of buffalo mozzarella: To begin, cut the mozzarella and place it in a water bath with milk, stirring with a wooden spoon until it starts to melt.
step 6
Also add the white chocolate cut into pieces as small as possible and icing sugar.
step 7
So shake it for a few minutes, using a hand blender, until you get rid of any lumps.
step 8
If they were to remain too many lumps, filtered through a mesh strainer order to eliminate them. Soften the gelatin in cold water for the time written on the packaging (usually between 5 and 10 minutes)
step 9
Join it, after having squeezed carefully and stir with a whisk until the mix for good jelly.
step 10
Put the cream in the fridge and wait until it thickens, then add the whipped cream, combining it with a spatula with movements from above downwards, taking care not to disassemble.
step 11
Small note: if you use the cream already sweetened, eliminated from the ingredients powdered sugar, otherwise your cheesecake will really too sweet!
step 12
For the topping: washed khaki gently. Remove the stems and leaves, always carefully and cut in half to remove the seeds in the center.
step 13
Put in a saucepan with the sugar and stir over low heat until the persimmons not be totally softened, add the lemon juice and lamido corn.
step 14
Mix well with a whisk and when it begins to boil, blend it all. Let cool for well and then spread out with a spatula on the cheesecake.
step 15
Put in refrigerator to harden for at least an hour before serving!
