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
Blend biscuits with molded butter. Butter the baking pan. Cover the pan with cookies crumbs. Leave in freezer to cool.
Soak the gelatin in cold water.
Whisk cream cheese with 50g of icing sugar and the vanilla berry.
Squeeze the gelatin, add it to a couple of tablespoons of Hulalà, and heat the mixture until the gelatin is dissolved.
Mount Hulalà with the remaining icing sugar.
Combine Hulalà with cream cheese and gelatin, mixing with bottom – upwards’ movements.
Pout the so obtained cream onto the biscuit base, level well and leave in the fridge for at least 4 hours.
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.
When the cheesecake will be ready, decorate it with the fresh mixed berries sauce.