CHEESECAKE FOR HOME BY NATURE BY CHEF AGRAFIOTIS

CHEESECAKE FOR HOME BY NATURE BY CHEF AGRAFIOTIS 1

INGREDIENTS FOR THE CREAM
500gr ricotta
2 cups gelatin (10gr)
60gr honey
5 grains of red pepper
5 grains black pepper
INGREDIENTS ON THE BASE
100gr flour
50gr almond powder
100gr sugar crystal black
100gr butter 82% fat 

INGREDIENTS FOR THE COATING
Olive jam by HOME 300gr
Olive spoon sweet by HOME 50gr

IMPLEMENTATION OF INGREDIENTS FOR THE BASE

Melt the butter over low heat in a blender add the melted butter, the flour, the almond powder and sugar. Freeze the above dough and then rub it on the grater to come thic pieces. Put a hoop diameter 20cm. and high 4m. on a platter. Alternatively, use a form with detachable panels. Pour the mixture through the wafer and spread with our hands on the entire surface by pressing with a spoon to be as compact as possible. Bake the biscuits in a preheated oven at 180 degrees in the air, on the middle rack for 10 minutes. Then leave to cool. 

IMPLEMENTATION OF INGREDIENTS FOR THE CREAM

Soften gelatin in cold water and melt the honey over low heat for 3 ‘. In the mixer (or in a bowl) work with the wire (or with hand mixer or with a spatula) cottage cheese, the melted gelatin, honey and pepper (ground) until combined materials and to obtain a smooth cream, so as to form soft peaks.

IMPLEMENTATION OF INGREDIENTS FOR THE COATING

Over the prepared base add olive jam, across the surface. Then empty the mixture of cream over the coating of olive jam, flatten the surface with a spatula, cover with foil and put the cake in the refrigerator for about 1-2 hours, not to shake cream. Once well cool the cheesecake, remove from the refrigerator and cover the surface with olive jam. Take the cheesecake out of the form, cut  into pieces and serve.

You can garnish with chocolate sticks, slices of olive spoon sweet by HOME and nuts.