CHEESECAKE WITH BERRY JAM
- 300 g of dry biscuits
- 175 g of butter
- 250 g of cream cheese
- 300 g whipping cream
- 12 g of gelatin
- 1 EXTRA BERRY JAM ANDRINI
Chop the biscuits and mix with melted butter. Cover with parchment paper a hinged tin of 22 or 24 cm pour the mixture of crushed biscuits and butter and good with your hands so that it adheres well to the pan. Put in refrigerator on the lowest shelf. Meanwhile, put the gelatin in cold water for 10 minutes, squeeze and then dissolve it with a bit of heated cream.
Whip cream (cold from the refrigerator). Put the cream cheese in a bowl, add us the cream with the gelatin and whipped cream (all stirring from top to bottom so as not to remove the compound) .Versare all over the biscuit base and level with a spatula or spoon. Put the cake in the refrigerator to rest for three hours. At the end of three hours to cover the extra jam of berries. Put the cake in the refrigerator until ready to serve. Before serving you can decorate with fresh berries or whipped cream.
250 g flour
200g Canned Andrini apricots (or other flavor to taste)
2 egg yolks
Knead the fine with the butter softened, add a pinch of salt. Stir the mixture only with the fingertips until mixture is sandy together.
Beat the egg yolks with half a vanilla pod. Putting it all together prior to the dough with the sugar and the grated lemon peel.
Knead until smooth. Let it rest for an hour in the refrigerator.
Flour the work surface and roll out with a rolling pin 2/3 of the dough (the thickness should be about 5mm).
Butter a tart mold 20cm and foderarlo with the stretched dough, bucherellandola with a fork.
Make the mix adhere well to the walls of the pan leaving the board a little more often.
Fill the tart with jam Andrini.
Roll out the remaining dough and cut it into strips about 1 cm. Arrange them in the grid above the jam fixing them at the edges.
Bake at 180 ° C for about 30min.
Allow it to cool before turning.