Autor: Plazma Plazmastičarnica

Plazma Cheesecake

Prep Time - 80 min.

Preparation

Put the fruit, water, and sugar in a pan and cook for about 10 minutes, then remove from the stove. In another pan, cover the gelatin with water and leave it to swell. Once swollen, warm the gelatin gently so it dissolves (be careful not to bring it to boil), and add the fruit that you previously removed from the stove. Stir it all together well and let it cool to room temperature.Melt the butter and whisk it with the Plazma Ground and milk. Use your fingers to dab the loose mixture into a round mold of about 25 cm in diameter. Make sure that it is evenly distributed so that the whole base is of equal thickness. Then place the mold in the fridge so the base hardens while you are preparing the white cream filling.Whisk the heavy cream, add the Whip- it, followed by the mascarpone cheese, vanilla sugar and powdered sugar. In a separate pan, pour water over gelatin and leave it to swell. Once it has absorbed the water, heat it gently so it dissolves (be careful not to bring it to boil), and add it gently to the whipped heavy cream. Pour the resulting white cream filling over the Plazma Ground base.Finally, gently pour the previously cooled fruit filling, and then leave the cheesecake in the fridge for 6 to 8 hours to fully harden. After it does, remove the mold.