A real hymn to the sweetness, to the citrus fragrance and the richness of Italian pastry.
Compártelo con un amigo
Make the base crumbling the cookies in a food mixer and add the melted butter. Grease the springform pan and coat the base and the edges with the compound carefully. Pour the spreadable cream on the base and level the surface with the spatula in order to obtain a uniform thickness. Meanwhile, soak the gelatin in the water. Prepare the filling into a large bowl, working the cream cheese, the ricotta cheese, the sour cream and the sugar until the mixture is light and creamy. Add the lemon zest and the concentrated paste. Heat the lemon juice with 60 ml of water in a double boiler or in the microwave oven. Now squeeze the gelatin sheets and mix them to the hot lemon juice, stirring well. In order to be sure to have removed any gelatin pieces you can sift the juice. Mix together the two compounds, pour the filling on the cream and biscuit base and let it cool for at least 4 hours. Make the meringue by heating the fondant sugar, the glucose and 4 tablespoons of water; mix them well until the sugar will be completely melted and bring to a boil. Whisk the egg whites and pour the hot sugar syrup, little by little, always beating until the meringue will be cool, glossy and compact. Now fill the pastry bag with the meringue and decorate the cheesecake with some little tufts. Caramelize the sugar with the burner to
get a lightly browned effect.
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Quick and easy to make decorations directly on cakes and pastries. With a simple movement of the pastry bag you can create beautiful 3D roses and tulips.