Cheesecake with Occelli® butter
1 cup 1/2 of musli
3 stp Occelli® Butter
3 spt sugar
1/2 of Robiola Mondovi'Occelli® cheese
1 cup cream
1 cup 1/2 cup mascarpone
3/4 cup sugar
1/4 of gelatin in sheets
1 cup 1 cup 1/2 of peeled and chopped peach
1 cup of sugar
Finely chop the cutter in a muesli mix it with melted butter. Pour the mixture into a baking dish and level well flap using his fingertips. Place base to solidify in the refrigerator.
Soften gelatin in cold water. Heat 3 tbs of cream and gently dissolve the gelatin (well drained).
Meanwhile, mix with the aid of the electric whisk the mascarpone cheese, whipping cream until stiff, and soft cheese and sugar and a few drops of lime. Add the mixture of cream and gelatin prepared in advance and now cold.
Pour the mixture over the base of Musli. Leveled carefully and place the cheesecake in the refrigerator to solidify.
Prepare the gelee.
Wash peel and chop the peaches put them in the cutter along with the juice of half limee sugar. Reduce the fruit puree and then pour into a saucepan and let simmer for 6 minutes. Set aside time that is cool. Then pour over cheesecake now solidified again and put the cake in the refrigerator.
Decorate the edges with slices of lime.
For this recipe the following have been used: