200 g Digestive biscuits 150 g butter For the filling 400 g fresh cream cheese 30 g icing sugar 170 g amarena cherries in syrup 8 g Agar agar 400 g liquid fresh cream For the garnish 100 ml liquid fresh cream Amarena cherries in syrup to taste 10 g icing sugar
1 hour and 30 minutes
To make this two-tone cream and amarena cherry cheesecake, start by melting the butter (in a microwave or bain-marie), then blitz the biscuits in a food processor, and place in a bowl, add the melted butter, mix the dough thoroughly and transfer to a 24 cm buttered springform pan lined with baking paper.
Press the mixture on the bottom with the back of a spoon to form the base and then leave it to harden in the refrigerator for about 1 hour. Meanwhile, prepare the filling: in a bowl, whisk the cheese spread with 300 g of cream and then fold in the icing sugar. Divide the filling into two bowls and set them aside.
Heat 50 ml of cream in one small pan and 50 in another. Separately melt 4 g of agar agar powder per saucepan, bring to the boil, then dilute with a few spoonfuls of filling and stir. This will generally prevent lumps from forming, but if they do form, blend the filling in a mixer. Pour the two agar agar mixtures into the respective bowls and stir until the cream is smooth.
Place the amarena cherries and syrup into a tall container, purée in an immersion blender and add to one of the two creams. You will now have one light and one pink filling. Remove the base from the fridge and begin to form the cheesecake: pour one spoonful at a time onto the middle – it will gradually spread out across the base. If necessary, help it spread by gently tapping the side of the pan. Continue until you have poured in all of the filling.
This will create a beautiful concentric pattern. Once the fillings have been completed, leave the cheesecake to harden in the fridge for at least 3 hours. After that, remove the cheesecake from the container, whip the cream with the icing sugar, dry the juice thoroughly off the cherries and then garnish the cheesecake with tufts of whipped cream and amarena cherries in syrup.
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