CHEESECAKE WITH ASIAGO PDO CREAM

Preparation:

For the base, in a bowl finely chop the biscuits and add the melted butter and the spoon of sugar. Mix thoroughly until the crumbs are completely coated.

Butter and line a 23cm loose-bottomed tin with baking parchment. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. Meanwhile prepare the filling.

Filling:
In a bowl, beat the egg yolks with the sugar, add the Asiago Calzetti cream, flour, cream, vanilla and lemon juice.

Mix everything together.

Furthermore, beat the egg whites until stiff and mix everything gently, being careful not to tear them apart. Pour the filling into the pan on top of the crumble and bake in the oven at 180 ° for approx. 40 minutes. Once cooked, remove from the oven and allow to cool.

Meanwhile, dip the gelatine sheets in cold water and heat the jam in a saucepan with low heat. Add the gelatine sheets to the jam and heat up for 2 min,then gently drain it over the cake. Leave to cool and refrigerate for a few hours. Serve very cold.

Ideal as a dessert or to enjoy with a cup of tea.