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cold cheesecake
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
8 servings
Maíra Covolan
@mairacovolan- 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
- 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.
- I made the cheesecake in individual portions, but you can also make it in a single refractory.
- 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.
- 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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