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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

with gluten with fish with lactose

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake with buffalo mozzarella and khaki

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 !!

Cheesecake with buffalo mozzarella and khaki step 1

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.

Cheesecake with buffalo mozzarella and khaki step 2

step 2

For the base: crushed cookies with butter in a mixer or with a rolling pin on a kitchen towel.

Cheesecake with buffalo mozzarella and khaki step 3

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

Cheesecake with buffalo mozzarella and khaki step 4

step 4

Refrigerate the pan.

Cheesecake with buffalo mozzarella and khaki step 5

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.

Cheesecake with buffalo mozzarella and khaki step 6

step 6

Also add the white chocolate cut into pieces as small as possible and icing sugar.

Cheesecake with buffalo mozzarella and khaki step 7

step 7

So shake it for a few minutes, using a hand blender, until you get rid of any lumps.

Cheesecake with buffalo mozzarella and khaki step 8

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)

Cheesecake with buffalo mozzarella and khaki step 9

step 9

Join it, after having squeezed carefully and stir with a whisk until the mix for good jelly.

Cheesecake with buffalo mozzarella and khaki step 10

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.

Cheesecake with buffalo mozzarella and khaki step 11

step 11

Small note: if you use the cream already sweetened, eliminated from the ingredients powdered sugar, otherwise your cheesecake will really too sweet!

Cheesecake with buffalo mozzarella and khaki step 12

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.

Cheesecake with buffalo mozzarella and khaki step 13

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.

Cheesecake with buffalo mozzarella and khaki step 14

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.

Cheesecake with buffalo mozzarella and khaki step 15

step 15

Put in refrigerator to harden for at least an hour before serving!

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