A fresh and sweet recipe perfect as a dessert for your summer dinners.
\nHere’s our no-bake cheesecake featuring our Lemon Tuttafrutta! <\/p>\n
A fresh and sweet recipe perfect as an end-of-meal treat for your summer dinners.
\nHere is our No-Bake Cheesecake that features our Tuttafrutta di Limoni! <\/p>\n
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For the base <\/strong><\/p>\n 240 g dry cookies For the cream <\/strong><\/p>\n 500 g mascarpone Let’s prepare the base with cookies. For the cream<\/strong><\/p>\n Mix, with the help of an electric beater, the sugar together with the mascarpone and spreadable cheese. Our Tuttafrutta di Limoni will give your cake a fresh tone and a slight bitterness that goes well with the sweetness of the cream cheese.<\/p>\n Perfect as the finale to a seafood dinner.<\/p>\n","protected":false},"excerpt":{"rendered":" A fresh and sweet recipe perfect as a dessert for your summer dinners. Here’s our no-bake cheesecake featuring our Lemon Tuttafrutta! A fresh and sweet recipe perfect as an end-of-meal treat for your summer dinners. Here is our No-Bake Cheesecake that features our Tuttafrutta di Limoni! Ingredients For the base 240 g dry cookies 120 […]<\/p>\n","protected":false},"author":3,"featured_media":9517,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[200],"tags":[],"class_list":["post-13472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/posts\/13472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/comments?post=13472"}],"version-history":[{"count":0,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/posts\/13472\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/media\/9517"}],"wp:attachment":[{"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/media?parent=13472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/categories?post=13472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/tags?post=13472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
120 g butter<\/p>\n
100 g robiola or spreadable cheese to taste
500 ml fresh cream
125 g sugar
10 g gelatin sheets
100 ml lemon juice (more or less the juice of 2 lemons)
Grated peel of 1 lemon
1 jar of Tuttafrutta di Limoni<\/p>\nPreparation<\/h2>\n
\nChop the cookies well with the help of a mixer.
\nAdd the melted butter and mix until it is absorbed by the cookies.
Take a classic cake pan (26 cm diameter), butter it, including on the edges.
\nLine the base of the cake pan with a circle of baking paper and adhere.
Also line the edges of the cake pan by cutting a strip or strips of baking paper.
This way you will have no problems when you go to unmold the cake.
At this point, pour in the butter and cookie mixture and spread it out well.
Help yourself with a meat tenderizer, if you have one, otherwise use the bottom of a bowl and beat on the cake base to make it as firm and even as possible.
Store your base in the freezer or refrigerator.<\/p>\n
Meanwhile, place the gelatin sheets in a bowl with cold water for about 10 minutes.
Add the lemon juice and grated zest to the cream cheese.
Now take care of whipping the fresh cream; set aside 4 to 5 tablespoons of cream (you will need it to dissolve the gelatin).
\nThe cream should not be whipped a lot, but should be kept fairly soft.
Squeeze out the gelatin sheets and set them to melt with the cream in a small saucepan.
\nYou do not have to boil the cream, just warm it slightly so that the gelatin sheets melt well.
At this point you will have obtained a nice creamy mixture.
\nThen add the whipped cream several times, making sure to mix slowly from the bottom up.
Pour the mixture over the cake base prepared earlier and let it rest in the refrigerator for 4 to 5 hours.
Finally, let’s take care of the cake topping: spread our Tuttafrutta di Limoni on the surface of the cake.
\nDecorate with fresh lemons. <\/p>\nThe extra gear<\/h2>\n