First, finely chop the biscuits, add them to the melted butter, mix and lined the bottom of the mold lined with parchment paper with the mixture, pressing and leveling the surface well with your hands or the back of a spoon.
Leave to rest in the refrigerator for at least 30 minutes.
At this point put the gelatine soaking in cold water (it must remain there for at least 10 minutes)
Meanwhile, prepare the custard: beat the egg yolks with the sugar, then add the flour first, then milk and vanilla.
Move to a saucepan and cook until a rather thick cream is obtained.
Gently squeeze the jelly and add it to the still hot cream, stirring immediately to dissolve it completely.
Then let the cream cool completely, after which add the philadelphia.
Whip the cold cream of the fridge and also incorporate this cream.
Take back the base, pour in the stuffing and level the surface well, then leave to harden in the fridge for at least 3 hours.
Before serving, decorate with the crumbled sponge cake.
The mimosa cheesecake is ready, decorated as desired with strawberries and served.
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