CHEESECAKE WITH MOJITOS
Time: 1 hour
- Difficulty: Average
Ingredients
200 gr of dry biscuits
Grated zest of a lime
3 lime
80 gr of cane sugar
250 gr of Philadelphia
125 gr whipping cream
14 gr of isinglass
130 gr of butter
250 gr of ricotta
1 teaspoon of honey
3 small glasses of mint
2 glasses of rum
Procedimento
-
Chilling
BASE PREPARATION
Blend the biscuits in a mixer with honey, lime zest and 80 gr of melted butter. Then spread everything on a 26 cm diameter cake tin covered with oven paper, press the mixture to become smooth and homogeneous and cool quickly in the Freddy for about thirty minutes.
FILLING PREPARATION
Dip the isinglass in cold water. Meanwhile, put 50 gr of butter on the heat, melt them, add the juice of 2 lime and 100 gr of cream and boil until the mixture is congealed. Then cool everything in Freddy with the function of blast chilling for about twenty minutes.
DESSERT FINISH
Squeeze the isinglass, dissolve in 20 g of cream, add everything to the cooled mixture, add the ricotta, philadelphia, chopped fresh mint, rum and sugar. Mix well and pour the mixture on the basis of biscuits.
BLAST CHILLING
Let everything solidify well in Freddy with the function of blast chilling for an hour.
Suggerimenti
If you want to keep the cheesecake for several months in your freezer, freeze it with the shock freezing function.
Maybe already portioned, so if necessary you can only take out the amount you want to enjoy.
