Cheesecake Cremosa come in Pasticceria La Ricetta Facile e Veloce

Istruzioni:

1. Prepare the Biscuit Base: Crush the biscuits in a food processor or by hand. Combine crushed biscuits with melted butter, brown sugar, and salt. Press firmly into the bottom of the springform pan. Chill in the refrigerator for at least 30 minutes to firm up.
2. Bloom the Gelatine: If using gelatine leaves, soak them in cold water until softened. If using gelatine powder, sprinkle it over cold water and let it sit for a few minutes to bloom.
3. Prepare the Cream Cheese Filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
4. Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Don't over-whip, or it'll turn to butter!
5. Melt the Gelatine (if applicable): If using gelatine leaves, gently squeeze out the excess water and melt them over low heat or in the microwave in short bursts until dissolved. If using gelatine powder, ensure the bloomed gelatine is completely dissolved.
6. Combine Filling and Gelatine: Gently fold the melted gelatine into the cream cheese mixture. Be careful not to add it too hot.
7. Incorporate Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until just combined. Don't overmix! We want to keep the airiness.
8. Pour and Chill: Pour the cream cheese filling over the chilled biscuit base. Smooth the top with a spatula. Refrigerate for at least 5 hours, or preferably overnight, until completely set.
9. Release and Serve: Carefully release the cheesecake from the springform pan. Serve chilled and garnish as desired.