Chop the dry biscuits with the mixer and melt the butter in the microwave (or bain-marie), then add everything in a bowl and mix well.
Place the mixture on the bottom of a hinged cake pan lined with parchment paper, sympathizing well with your hands to obtain a homogeneous base.
Put in the freezer for 10-15 minutes.
In the meantime, put the isinglass in a bowl with the water and let it soften for a few minutes, then squeeze it gently and dissolve it in the microwave in 1 or 2 tablespoons of milk.
Work in a large philadelphia and ricotta bowl, then add the icing sugar and mix until a smooth cream is obtained.
Add the grated lemon rind and melted fish glue, stirring well.
Whip the cold frying cream.
Add the sparkling wine to the mix of cheeses, then, with movements from top to bottom, also incorporated the whipped cream.
Pour the mixture on the base of biscuits, cover the mold with transparent film (without touching the cream) and let it rest in the refrigerator for at least 5 hours and in any case until ready to serve.
Finally decorate to taste and serve your sparkling cheesecake.
TAGS: Sparkling Cheesecake Recipe | How to prepare Sparkling Cheesecake | Sparkling cheesecake recipe
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