Did I mention that it is EGGLESS as well ????
Look , it is really the easiest , yet fancy dessert I've ever made .
A friend , recommended it and ... no , let's get baking! ooops! I mean refrigerating :)
first , add your softened cream cheese plus your powdered sugar and mix.
Soften gelatin in cold water, pour 50 ml of cream in a saucepan, heat it over low heat, add the drained and squeezed gelatine and stir until it is dissolved. ( no photo , hate me ? )
Add your cream-gelatin mix to your cheese
Now whip your cream
Mix your cheese mix with your whipped cream very gently
Now , after you mixed your whipped cream with the cheese mixture .. add everything to the prepared springform pan lined with your cracker-butter base.
And this is what happened after I left it four hours in the fridge :)
you will need :
200 g fresh strawberries
80 g of butter1 vanilla bean
250 g Philadelphia Classic cream cheese
15 g of gelatin in sheets or 1TB powdered gelatin .200 g graham crackers or whatever butter cookies of your choice
200 ml fresh cream ( whipping cream or heavy cream )
100 g icing sugar.
Preparation :
1-Cut the butter into cubes, melt it over low heat, chop the crackers, mince them in a blender and, with the apparatus in motion, pour the melted butter. Pour the mixture into the bottom of a round springform Pan 16 cm in diameter ,press it with the back of a spoon and cool in refrigerator for 15 minutes.
2. Soften gelatin in cold water, pour 50 ml of cream in a saucepan, heat it over low heat, add the drained and squeezed gelatine and stir until it is dissolved. Slit the vanilla bean length wise in, picked out the seeds with the help of a spoon and mix in a bowl withClassic and Philadelphia with 80 g of powdered sugar, until mixture is soft and creamy.
3. add your gelatin mixture into your cheese one .4.Whip the remaining cream, then add the whipped cream to the cheese mixure , stirring with a movement from below upwards and spoon the mixture over the biscuit base. Let the cheesecake to harden in the refrigerator for at least 4 hours, remove from the mold and complete it with raspberries , strawberries or whatever berries of your choice..
2. Soften gelatin in cold water, pour 50 ml of cream in a saucepan, heat it over low heat, add the drained and squeezed gelatine and stir until it is dissolved. Slit the vanilla bean length wise in, picked out the seeds with the help of a spoon and mix in a bowl withClassic and Philadelphia with 80 g of powdered sugar, until mixture is soft and creamy.
3. add your gelatin mixture into your cheese one .4.Whip the remaining cream, then add the whipped cream to the cheese mixure , stirring with a movement from below upwards and spoon the mixture over the biscuit base. Let the cheesecake to harden in the refrigerator for at least 4 hours, remove from the mold and complete it with raspberries , strawberries or whatever berries of your choice..
For the strawberry sauce click here . Versione Italiana :
Ingredienti
- 200 g di lamponi
- 80 g di burro
- 1 baccello di vaniglia
- 250 g di frutti di bosco misti tra fragoline, mirtilli, ribes rosso
- 1 limone
- 250 g di Philadelphia Classico in vaschetta
- 15 g di gelatina in fogli
- 200 g di frollini al cioccolato
- 2 dl di panna fresca da montare
- 100 g di zucchero al velo
Preparazione
1. Tagliate il burro a dadini,
scioglietelo su fiamma bassissima, spezzettate i frollini, tritateli nel mixer
e, con l'apparecchio in movimento, versate a filo il burro sciolto. Versate il
composto ottenuto sul fondo di uno stampo rotondo a cerniera di 16 cm di
diametro foderato con carta da forno, compattatelo con il dorso di un cucchiaio
e raffreddatelo in frigorifero per 15 minuti.
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