Gorgonzola in Cheesecake
I introduce to you no-bake cheesecake called rare cheesecake in Japan. The popular cheesecake in Japan is very refreshing and you can enjoy it even after the course meal. Rare cheesecakes are generally made with cream cheese and yogurt, but some people may think they are not rich enough. What I want such people to eat is this cheesecake.
This no bake cheesecake is light but creamy and rich, the secret of taste is gorgonzola! It’s a fascinating cake that’s addictive once you try it out! This cake is recommended for cheese lovers. It goes well with wine. It’s a cake that you’ll get addicted to once you eat it.
Gorgonzola in Cheesecake
Ingredients
- 100 g Digestive bisucuits
- 50 g Unsalted butter
- 250 g Cream cheese
- 80 g Sugar
- 100 g Yoghurt
- 200 ml Double cream
- 40 g Gorgonzola (Mild or Dolce)
- 4 sheet Leaf of Gelatines
Instructions
- Soak four sheets of gelatine in the water.
- Break the biscuit into pieces. Add butter to the crushed biscuits. Mix the butter well.
- Place the biscuit mix onto the cake tin and put it refrigerator.
- Put it in a heat-resistant container and microwave the double cream for 1 minute.
- Disslve gorgonzola and softened leaf gelatine in warmed double cream. If not dissolved, microwave again.
- Smooth the cream cheese with a whisk.
- Divide into 2-3 portions, add sugar and mix well.
- Add yoghurt into two portions.
- Filter the gorgonzola mixed with double cream to the cream cheese.
- Pour cheese cake liquid onto the biscuit.
- Cover with cling film and cool in the refrigerator minimum 4 hours.
- Cover the cake tin with a warm cloth.
- Cut cheesecake and serve it. Enjoy!