Mimosa Cheesecake Recipe of 08-03-2020
The mimosa cheesecake is the dessert that I propose for this year's women's day. You know that I like to vary and that I'm always looking for new ideas, and you also know that I love cheesecake, so I just thought I'd try ... and well I did, because the result, needless to say, is really delicious, both at the sight and on the palate;)
Although apparently it is a typical no-bake cheesecake, the peculiarity is that in the filling there is a part of custard which makes it delicate and delicious at the same time. The topping, then, to stay in perfect mimosa theme, is made with crumbled sponge cake.
A little elaborate preparation, I admit, but I assure you it's worth it!
How to make mimosa cheesecake
First of all, finely chop the biscuits, add them to the melted butter, mix and line the bottom of the mold lined with parchment paper with the mixture, pressing and leveling the surface well with your hands or the back of a spoon.
Let it rest in the refrigerator for at least 30 minutes.
At this point, put the gelatin to soak in cold water (it must remain there for at least 10 minutes)
In the meantime, prepare the custard: beat the egg yolks with the sugar, then add the flour first, then the milk and vanilla.
Move to a saucepan and cook until a rather thick cream is obtained.
Gently squeeze the gelatin and add it to the still hot cream, stirring immediately to melt it completely.
Then let the cream cool completely, then add the philadelphia.
Whip the cold cream from the fridge and add this to the cream as well.
Take the base back, pour the filling into it and level the surface well, then let it harden in the fridge for at least 3 hours.
Before serving, decorate with the crumbled sponge cake.
The mimosa cheesecake is ready, decorate as you like with the strawberries and serve.