Fragola Fabbri

Cheesecake with Fragola Fabbri

25 minutes

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Ingredients

(ø 24 cm mould) 

  • 200 g dry biscuits  
  • 80 g melted butter 
  • 300 g cream cheese 
  • 50 g liquid cream 
  • 100 g mascarpone 
  • 80 g icing sugar  
  • zest of half a lemon 
  • 1 vanilla pod 
  • 12 g gelatine leaves  
  • Fragola Fabbri 

 

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    Preparation

    Prepare the base: mix the chopped biscuits with the melted butter, tip into the mould lined with baking paper and press down evenly. Refrigerate for approx. 30 minutes. 

    Soften the gelatine in cold water, squeeze it out and dissolve it in 20 g of hot cream. Cut the vanilla pod lengthwise and remove the seeds with a small knife; add them to the hot cream. 

    Place all the other ingredients in a bowl and whisk until creamy. Add the hot cream and gelatine in a thin trickle. 

    Lastly, add the chopped Fragola Fabbri fruit and mix with a spatula. Fill the mould, pouring the mixture over the biscuit base and chill in the fridge for approx. 1 hour. Serve with Fragola Fabbri fruit and syrup. 

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