Ingredients: (for 25cm ∅ springform)
• 250g crushed 'Digestive' biscuits
• 100g vegetable butter
• 250ml cream (35% fat)
• 250g ricotta cheese
• 250g yoghurt (3.5% fat)
• 100g caster sugar
• 6g gelatin leaves
• Deco: fresh strawberries, fresh mint leaves and Dr Oetker red glaze (Tortenguss)
Execution:
Rub the biscuits and mix them with the molten butter.
Put it in the springform and leave it in the fridge for as long as you prepare the rest of the cheesecake.
Put the sheets of gelatin in some cold water and leave them aside.
When they are soft in your hands, put them out into a small pot with very little water
and heat it to melt. Leave aside.
Blend the cheese in hand mixer with the cream until it becomes fluffy and add then the yogurt and the sugar.
While the mixture is hit at a rapid scale pour the melted gelatin.
Pour the mixture into the form. Tap the bowl on the counter and freeze overnight.
Deco: add some fresh mint leaves. Wash and cut the strawberries so that they can beautifully sit over the cheesecake.
Prepare according to the instructions the Dr Oetker red glaze, and directly pour to cover the strawberries. Leave it again
a little bit in the fridge until it is cold. Enjoy! :-)
[inspired by this recipe ]
