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cold cheesecake

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cold cheesecake

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Tempo de preparo

2 hour(s)


8 servings

Maíra Covolan

  • Ingredients
  • Recipe
  • Cornmeal Biscuit120 g
  • Butter at room temperature60 g
  • Condensed milk1 unit(s)
  • Canned cream1 unit(s)
  • Cream cheese150 g
  • Sicilian lemon juice1 tablespoon
  • Colorless, unflavored gelatin powder12 g
  • Water50 ml
  • Guava200 g
  • Water100 ml
  1. Grind the wafer in a food processor and mix with the butter until you get a wet sand consistency. Place this cookie crumbs in the bottom of the cups and press.
  2. I made the cheesecake in individual portions, but you can also make it in a single refractory.
  3. Hydrate the gelatin with the water and microwave for 15 seconds. In a blender, combine the gelatin with the other ingredients and blend until smooth. Place on the base, leaving a space before reaching the edge of the cup. Place in the fridge while you prepare the syrup.
  4. In a pan, add the guava and water and bring to a boil until it dissolves and forms a syrup. Allow to cool and finish the cheesecake. Decorate with mint leaves.

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