Cheesecake with organic figs and vinegar sweet and sour sauce
Ingredienti:
Per la base
- 300 gr di biscotti ridotti in polvere
- 100 gr. di burro fuso
Per il ripieno - 150 gr. di mascarpone a temperatura ambiente
- 150 gr. di yogurt greco bianco a temperatura ambiente
- 300 gr. panna fresca
- 120 gr. zucchero semolato
- 1 cucchiaino di estratto di vaniglia
- 60 gr. di latte
- 6 gr. di gelatina in fogli
- Salsa agrodolce biologica “fichi e aceto” Marchi
Cheesecake with organic figs and vinegar sweet and sour sauce
Ingredients:
- 300 g of biscuits, crushed into powder
- 100 g melted butter For the filling
- 150 g mascarpone cheese at room temperature
- 150 g plain Greek yoghurt at room temperature
- 300 g fresh cream
- 120 g caster sugar
- 1 teaspoon vanilla extract
- 60 g milk
- 6 g gelatine sheets
- Organic sweet and sour sauce “figs and vinegar” Marchi
Preparation
Prepare a 24 cm diameter mould lined with baking paper.
Mix the melted butter with the biscuit powder.
Place this mixture into the mould, pressing down with a teaspoon to compact the base well.
Refrigerate for at least 30 minutes.
Soak the gelatine in cold water.
Mix the yoghurt with the mascarpone.
Lightly whip the cream, leaving it soft.
Over a low heat, melt the gelatine in the milk with the sugar and vanilla extract.
Allow the milk to cool slightly and mix it with the cheeses.
Gently fold in the semi-whipped cream.
Pour the mixture into the mould and place in the freezer for at least 2½ hours.
Remove the cake from the freezer, leave it at room temperature for 15 minutes, remove the cake from the mould and decorate with Marchi’s organic sweet and sour “fig and vinegar” sauce.
Recommended pairing
For this dish, we recommend our organic sweet and sour sauce with figs and vinegar by Marchi.
