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Crush the biscuits and add the melted butter and sugar; Mix well and spread evenly over the bottom of the mold, pressing with a spatula so that it is compact. We put in the fridge.
2. We put the gelatin leaves in a tray or deep plate with cold water.
3. In a bowl, mix the cream cheese with the sugar until well integrated and add the yogurt, stirring well.
4. In another bowl, heat the milk a little and add the well-drained gelatin leaves; stir until completely dissolved and let cool for 2-3 minutes.
5. Add the milk with the gelatin to the cream cheese and yogurt mixture and mix well.
6. In a separate bowl we beat the cream with a few sticks (I put the bowl and the sticks in the fridge for 15 minutes so that they are cold and the cream rises well); when the cream is semi-whipped, we add it to the mixture of cheese and yogurt, helping ourselves with a spatula or spoon and always with enveloping movements.
7. You must stir until it is well integrated but without going too far so as not to lose the consistency of the cream.
8. We take the mold out of the refrigerator and add this mixture to the biscuit base, very carefully so that the biscuit does not break when adding the filling.
9. We let it rest in the refrigerator overnight (about 6 or 7 hours) so that it sets completely.
10. Finally we add the jam and a few blackberries for decoration before serving and that’s it! Our cheesecake is already ready!
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