- 30 min
Cheesecake in a Jar with Fresco Spalmabile
150 g biscuits
30 g butter
1 teaspoon honey
Sweet cheese cream:
300 g Nonno Nanni Fresco Spalmabile
80 g d Greek yogurt or thick whole yogurt
150 g di fresh ricotta
60 g icing sugar
Water-based raspberry cream:
250 ml water
150 g sugar
50 g wheat or corn starch
a small container of raspberries (to yield about 150 g strained fruit)
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Start by preparing the sweet cheese cream:
Mix the strained ricotta with the sugar.
Add the yogurt and the spreadable cheese, Nonno Nanni Fresco Spalmabile: mix well for 1-2 minutes until you have smooth cream without lumps.
Set aside in the refrigerator.
Continue with the water-based raspberry cream:
Purée the raspberries with filter through a strainer to remove the seeds.
Take a small saucepan and mix the starch (which you previously sifted with the sugar and water).
Add the raspberry purée and cook until the mixture becomes gelatinous.
Transfer the raspberry gelatin to a container and cover well (plastic wrap works well).
Let it cool.
Now it's time to make the cheesecake crust:
Melt the butter and add it to the crushed biscuits and honey.
Press the mixture into the bottom of a jar in an even layer.
Put a couple of spoons of sweet cheese cream on top and refrigerate for about an hour.
Now it's all ready to make your cheesecake in a jar with Nonno Nanni Fresco Spalmabile: decide how many layers you want, alternate the cheese cream with the gelatin and hide a few whole berries inside as a fun surprise.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola