Fig Cheesecake
INGREDIENTS
12 Figs
200g Oatmeal Cookies
200g Butter Cookies
150g Butter
200ml Whipping Cream
350g PorSi Cream Cheese
1 teaspoon PorSi Vanilla Essence (optional)
1/2 can of Condensed Milk
8 Gelatin Sheets
q.s. Ice Water
q.s. Fig Jam
q.s. Lemon Zest
PREPARATION METHOD
Crush the cookies, melt the butter and mix until moldable.
Line the pan with baking paper, spread the previous mixture on the bottom and press down until it is well compacted. Set aside in the refrigerator.
Whip the cream until fluffy.
Add the condensed milk, cheese, vanilla, lemon zest and beat everything again until you have a smooth mixture.
Cut the gelatine sheets and soak them in iced water until they are soft. Drain the water, melt them in the microwave, add them to the previous mixture, mixing well so that the gelatine dissolves completely.
Pour the mixture over the cheesecake base and leave in the fridge until solid (2 or 3 hours minimum).
Spread the fig jam and decorate with the figs cut into quarters.
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