Cold Cheesecake

INGREDIENTS for a 22cm mold

  • 180g Cookies
  • 100g Melted butter
  • 500g Cream cheese
  • 200g Hulalà
  • 120g Icing sugar
  • 10g  Gelatin
  • 1 Vanilla berry

INGREDIENTS for the coulis

  • 1 Lemon
  • 200g Raspberries
  • 200g Mixed Berries
  • 1 Spoon of icing sugar
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PREPARATION

1

Blend biscuits with molded butter. Butter the baking pan. Cover the pan with cookies crumbs. Leave in freezer to cool.

2

Soak the gelatin in cold water.

3

Whisk cream cheese with 50g of icing sugar and the vanilla berry.

4

Squeeze the gelatin, add it to a couple of tablespoons of Hulalà, and heat the mixture until the gelatin is dissolved.

5

Mount Hulalà with the remaining icing sugar.

6

Combine Hulalà with cream cheese and gelatin, mixing with bottom – upwards’ movements.

7

Pout the so obtained cream onto the biscuit base, level well and leave in the fridge for at least 4 hours.

8

In the meanwhile, prepare the coulis: cook the raspberries with icing sugar over low heat for a few minutes, until the fruit has been crushed, add the juice of ½ lemon and filter everything to obtain a very smooth sauce. Store in the fridge.

9

When the cheesecake will be ready, decorate it with the fresh mixed berries sauce.