Version fast and cool (the preferred hubby ;-)) of cheesecake ....
Ingredients:
- 300 grams of biscuits
- about 80 grams of melted butter
Crumble the biscuits (I prefer to leave qche piece Grossiniere ...) and mix with melted butter, then line the bottom of a well good cake mold pressing the mixture with wet hands. Put in refrigerator to harden for at least 30 minutes.
Prepare the cream:
- 240 grams of Philadelphia
- 120 g sugar
- 250 g cheese
- the zest of a lemon
- 3 sheets of gelatine previously soaked in water and dissolved in two tablespoons of hot milk
Mix well with a whisk and pour into the mold lined with biscuits and butter. Put in refrigerator for at least 3 hours.
Before serving, garnish with caramel prepared by putting a can of condensed milk (no paper label, I recommend) enclosed in a pressure cooker is completely covered with water, and cook for 20 minutes from the whistle valve. If caramel put forward in a glass jar and keep it in the fridge for few seconds in the microwave and come back soft and ready to spread on bread, biscuits or ice cream!
Bon appetit!
