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AMARENA CHEESECAKE

EASY

4 PERSON

30 MINUTI

DESSERT

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INGREDIENTS

  • 100 gr of dry biscuits
  • 40 gr of butter
  • 150 gr of Philadelphia
  • 100 gr of Sterilgarda Mascarpone Cheese
  • 1 teaspoon of red food colouring
  • 100 ml double cream
  • amarene Fabbri or sour cherries at your likings
  • 80 gr of sugar
    • 7 gr of gelatine ( 3 sheets )

    PREPARATION

    • Put the biscuits in a mixer.
    • Melt the butter in the microwave or let it melt naturally.
    • Mix the butter and the biscuits and stir until it's blended properly.
    • Mix the butter and the biscuits and stir until it's blended properly. Lay a piece of baking paper on a plate and then place a cake ring on top of it (16cm in diameter would be ideal).
    • Pour in the biscuit and butter mix and make sure it is evenly distributed. Then put in the fridge for approximately an hour.
    • Whisk the double cream and then put it in the fridge.
    • Let the gelatine soak in cold water.
    • Pour the amarene in and their juice (approx. 3 teaspoons of sugar) and mix in until the cream starts to get a bit red. Then to make it a distinct red, add a teaspoon of red food colouring.
    • Squeeze the gelatine and let it melt in a small pan with a spoonful of water. Add the gelatine to the cream and stir quickly, then add the double cream that was in the fridge and stir the mixture in.
    • Pour the cream on top of the biscuit base previously made and put in the fridge to set for at least 5/6 hours. I usually prepare it the evening before but you can also do it early in the morning of your dinner party.

    PREPARE THIS RECIPE WITH:

    Sterilgarda Mascarpone Cheese

    Fresh cheese made with high quality milk cream. Excellent to prepare delicious recipes and not only in confectionery!

    No preservatives.

    Mascarpone Sterilgarda UHT 200 g

    CONSIGLI E CURIOSITÀ

    Mascarpone is a cheese with ancient origins, characteristic of some areas of Lombardy, whose name derives from the word mascherpa, which in Lombard dialect means ricotta cheese or cream. The mascarpone fact is obtained from the processing of milk cream with citric acid, used for coagulation.