Strong Stomach Sitting

Cheesecake

I do not think there is a perfect time for the cheesecake.

In winter goes well with chocolate and nuts etc ... and in the summer with fresh fruit.

You can also take a part of the cream and the Nutella with coloring after the dough and pour into the pan and pour in a spiral.

I prefer it with fragole.Sembra long, but trust me it really worth it.

Ingredients

creamy ricotta 500 gr 250 gr
Fiorello (dish of cream with milk)
3 dl whipped cream 1 lemon

For the cream: 3 eggs

2 dl milk 200 g sugar 1 tablespoon

flour 1 teaspoon vanilla extract 20 g gelatin sheets

For the shell of cookies: 250 grams biscuits
"digestive"

120 gr butter 1 teaspoon ground cinnamon

Preparation: First

what to put gelatin in water to soak fredda.Intanto crumbled cookies in a food processor. In a bowl mix the cinnamon biscuits and melted butter and freddo.Rivestire with film a hinged mold cake and biscuits coated with the mixture of the bottom and sides by pressing with the back of a spoon. Put in refrigerator to make indurire.Intanto Beat the egg yolks with sugar, add slowly the milk, flour and vanilla.

Cook on low heat the cream until it is addensata.Scolare and squeeze the gelatine and add to cream the cream calda.Fare raffredddare rassodare.Passare it without the ricotta through a sieve (or food mill) and knead with Fiorello juice and lemon zest.

Now add the warm cream and incorporate the whipped cream without removing it, the egg whites until stiff (they do not remove them)

Pour the cream thus obtained in straight from the refrigerator mold, level the surface and cover with pellicola.In refrigerator for 4 / 6 hours.

Decorate with anything you like

Hello B