Ingredjenti
- Ready-made cream45 grams
Ħalib likwidu0.5 cup- Plain biscuits, Digestive300 grams
Butir2 tablespoons
Ħobż tal-krema14 cubes
Zokkor tal-pudra0.5 cup
Pulver ta' ġelatina1 tablespoon
Marmellata ta' fraġli1 tablespoon
Amido tal-qamħ1 tablespoon
Passi
- 1
Mix the ready-made cream with the milk until it thickens and doubles in volume, then place it in the refrigerator.
5 minGħodda meħtieġa:
Bowl tal-ħawt - 2
Crush the biscuits until they become small crumbs.
5 min - 3
Melt the butter without heating it, then mix it well with the crushed biscuits.
5 min - 4
Spread the buttered biscuit mixture in the cheesecake pan and place the pan in the refrigerator.
5 minGħodda meħtieġa:
Tegħlija tal-forn - 5
Mix the cream cheese with the powdered sugar and add the thick cream prepared earlier.
5 min - 6
Dissolve the gelatin in a little warm water and add it to the cream cheese and thick cream mixture, mixing well.
5 min - 7
Spread the cream mixture over the buttered biscuit layer and place the pan back in the refrigerator.
5 min - 8
In a small pot over the heat, dissolve the jam in a little water.
5 minGħodda meħtieġa:🍳Small pot - 9
Dissolve the cornstarch in a little cold water and add it to the jam, stirring until the mixture thickens.
5 min - 10
Remove the pan from the refrigerator and using a spoon, spread a thin layer of jam over the cream layer and return the cheesecake to the refrigerator until well chilled.
5 min - 11
Enjoy your meal.
Fatti tan-Nutrizzjoni
Ħalib likwidugħal kull 100gButirgħal kull 100gĦobż tal-kremagħal kull 100gZokkor tal-pudragħal kull 100gPulver ta' ġelatinagħal kull 100gMarmellata ta' fraġligħal kull 100gAmido tal-qamħgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.