Tag: Cheesecake

Mojito cheesecake – 's Mojito cheesecake recipe – Italian Cuisine

»Mojito cheesecake - Misya's Mojito cheesecake recipe

First, finely chop the biscuits, add the melted butter (in the microwave or in a bain-marie) and mix.

Pour the mixture onto the removable bottom mold and level and compact well with your hands, then leave in the fridge to rest for at least 30 minutes.

Heat the cream (in the microwave or on the stove).
Meanwhile put the gelatin in cold water for about 10 minutes, then gently squeeze it and melt it with the hot cream (but not boiling).
Let it cool.

Put the ricotta, mascarpone, icing sugar, finely chopped mint and rum in a bowl.
Mix everything with the whisk until you get a smooth cream, then add the now warmed cream and mix.

Pour the mixture into the base, level and let it solidify in the fridge for at least 3 hours.

The cheesecake mojito is ready, all you have to do is decorate it with a few slices of lime and mint leaves and serve it!

Cheesecake Kinder Bueno – Recipe Cheesecake Kinder Bueno from – Italian Cuisine

»Cheesecake Kinder Bueno - Recipe Cheesecake Kinder Bueno from Misya

First chop the biscuits, add them to the melted butter and use the mixture to line the bottom of a hinge mold, compacting well with your hands.
Let it rest in the refrigerator.

Put the gelatine in a small bowl with cold water and let it soak.
Whip the cream well cooled in the fridge and set aside.

Mix in a large bowl philadelphia, sugar and Nutkao and mix, then add the isinglass, gently squeezed and then dissolved with 1 tablespoon of hot water.
Finally, add the cream too, with slow movements from the bottom upwards so as not to take it apart.

Coarsely chop Kinder Bueno for stuffing with a knife.

Take back the mold, pour half the cream on the biscuits and level.
Create a more or less uniform layer with the minced Kinder Bueno, then cover everything with the remaining cream and lay it well.
Let it rest in the refrigerator for at least 6 hours.

Before serving, decorate the cheesecake Kinder Bueno with the remaining snacks and a little Nutkao to taste.

Cheesecake with new zucchini – Italian Cuisine

Cheesecake with new zucchini

Soak the gelatine in cold water. Process the ricotta with 80 g of partially whipped cream and salt. Squeeze the soaked gelatin, melt it in the remaining cream, heat it, then add it to the ricotta. Crumble the breadsticks roughly, mix them with the melted, cold butter.

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