Cheesecake with lollipop


Ingredients for 12 people
n.12 ceramic monoportions

For the base:
150 gr of Biscotti
60 grams of butter
1 spoon of brown sugar

For the cream:
300 gr of Philadelphia cheese
250 gr of Ricotta
2 tablespoons of powdered sugar
150 ml of fresh cream
1 Vanillina sachet
9 gr of Fish Glue

For coverage:
250 gr of strawberries (or prickly pears)
50 gr of sugar
6 gr of Fish Glue

For the lollipop:
12 Dried tomatoes in oil Polli
Vodka q.b.
Caramel q.b.


Prepare the biscuit base. Blend the biscuits with brown sugar, until you get a flour, then add the melted butter and mix with a spoon. Fill the single-portion bowls and level the base with the back of a spoon, then refrigerate for half an hour. Then prepare the cream. Put the isinglass to soften for ten minutes in cold water. In the meantime mix the Philadelphia cheese with the ricotta and, when the mixture is uniform, add the sugar and the vanillin. In a saucepan heat 50 ml of cream, add the isinglass and add it to the cheese mixture. Finally, whip the rest of the cream and incorporate it to the previously obtained mixture. Pour the cream into the single portions on the biscuit bases and place them in the fridge for 2 hours. Finally prepare the coverage. Put the isinglass in plenty of cold water. Meanwhile, put the strawberries and sugar in a saucepan, heat it all until the strawberries have lost consistency, then blend it all together and add the isinglass. Cover the cheesecake with the gelatine obtained and let it rest for an hour before serving. Make the dry tomato lollipops that accompany and decorate cheesecake. Wash each tomato with the vodka and place it in a toothpick. Melt the sugar and drown each tomato, cover it with a thin layer of caramel, leave the lollies to cool on baking paper.






Ideal Products:


Sicilian Style Tomatoes