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Ingredients
FOR THE BASE
DRY COOKIES: 300 gr
MELTED BUTTER: 150g
FOR THE FILLING
PHILADELPHIA CHEESE: 500g
WHIPPED CREAM: 200g
FRESH STRAWBERRIES: 200g
POWDERED SUGAR: 70g
VANILLA EXTRACT: 1 teaspoon
GELATIN SHEETS: 6 g
FOR DECORATING
FRESH STRAWBERRIES: 200g
Preparation
Blend the biscuits in a blender until they resemble flour.
Add the melted butter and blend for a few more moments.
Pour the crumbled mixture into a 22-centimeter circle mold lined with parchment paper.
Pack well with the back of a spoon to distribute the crumbs evenly. Let harden in the refrigerator for 30 minutes.
Meanwhile, prepare the cream; in a large bowl, combine the ricotta cheese and granulated sugar with a hand whisk.
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