Seirass Reale Cheesecake with Cranberries
Ricotta Reale Seirass
Crema del Boscaiolo Longo
Fresh whipping cream
Digestive biscuits or wholegrain cookies
Vanilla powdered sugar
Cranberry jam
Gelatin sheets
Dark chocolate chips
Rum or Grand Marnier
La preparazione della ricetta
1
Blend the biscuits in a food processor without pulverizing them too much, then add the Crema del Boscaiolo and process again to obtain a smooth mixture. Spread the mixture evenly on the bottom of a 20-22 cm diameter springform pan.
2
Whisk the Seirass with the powdered sugar. Add the Crema del Boscaiolo and the gelatin sheets softened in cold water, squeezed, and dissolved in heated rum. Fold in the whipped cream and dark chocolate chips.
3
Pour the mixture into the pan, level it with a spatula, then spread the cranberry jam on top. Refrigerate for 4-5 hours or overnight
