THE BASE PREPARATION
Blend the whole friselle. If you don’t have friselle you can replace them with crackers, stale bread, breadcrumbs or anything in the pantry. Melt the butter and add it to the friselle and prepare the base. You can use a large cake tin with zipper or single portion molds. Insert the base in the blast chiller Freddy® with the function of blast chilling for 10 minutes.
Heat the cream and dissolve the previously softened gelatine. In another pot melt the gorgonzola, once dissolved add the cream and mascarpone and beat everything with a whisk. Remove from Freddy® the base and cover with the cream cheese obtained. At the end, insert the cheesecake to cool in the blast chiller Freddyt® with the function of blast chilling for 30 minutes. In 30 minutes the cheesecake will be the perfect texture to be served.
DECORATION WITH CARAMELIZED FIGS
While the cheesecake is being cooled, cut the figs into quarters or pieces and put them to caramelize in a pot with sugar over high heat to prevent them from breaking, when they are browned on one side, turn them over and blend with balsamic vinegar.
Once the balsamic vinegar has shrunk, remove from the heat and proceed with the decoration of the cheesecake previously cooled in the blast chiller temperature Freddy®.