Flan purple cabbage hood and parmesan cheese fondue with turmeric
52 recipes
pine nuts and bacon cheese Cheesecake
ingredients
servings
10
Savoury crackers
150 oz
Butter
70 oz
Cream cheese, low in fat
200 oz
Ricotta cheese
250 oz
Grated Parmesan cheese
50 oz
Speck
70 oz
Dried pine nuts
40 oz
Isinglass
6 oz
Vegetable cooking cream, glutenfree
50 oz
starters from Italy
pine nuts and bacon cheese Cheesecake
pine nuts and bacon cheese Cheesecake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
If you want to impress your guests try this delicious cheesecake, excellent as an appetizer or served in small slices at a buffet ..
preparation
step 1
Chop in a blender crackers and melt the butter in the microwave or in a double boiler. Now creakers joined to the melted butter mixed and put the mixture into the pan, pressed well in such a way as to be compacted
step 2
Refrigerate for 30 minutes. In a separate pan roasted pine nuts. Then let cool by transferring it into a small bowl. Soak the gelatin in a dish with cold water for 12 minutes.
step 3
United in a wide bowl Robiola, Parmesan cheese and cottage cheese. Dice the bacon. Now after 12 minutes without heat to boil the cream, then wring the gelatine and add it ..
step 4
cream, stir well, the gelatine will dissolve completely. Finally, pour in the mixture of cheeses, also put the diced bacon and half the pine nuts, the other half will serve for the final decoration.
step 5
Now resume the base of the cheesecake and pour the filling, livellatela well and cover the pan with plastic wrap. Store in the refrigerator for at least 3 hours before removing from the pan gently.
step 6
You can decorate it to the surface as I did by adding half the toasted pine nuts and 3 slices of bacon.
