"Sweet Friday!
RECIPE:
For the crust
120 g graham crackers
30 g softened butter
Grind the cookies in a blender, mix with butter at room temperature. Take the pie pan (I took 20 cm) and press crust into pan with your hands until smooth and around the entire diameter of the pan. Place in the fridge for 30 minutes.
Cheesecake layer
350 g cottage cheese (or cream cheese or ricotta)
Greek yogurt 350 g
80 g of honey
Grated zest of half a lemon
1 tablespoon lemon juice
12 g of gelatin (or 3 sheets)
40 ml of water
Dissolve gelatin. In the bowl of a blender put cottage cheese, Greek yogurt and honey - grind it. Add gelatin and mix well and pour over the cake in the form of a cookie. Hide in the fridge before freezing.
Once the cheesecake frozen, decorate it with fruits, berries and so on."
RECIPE:
For the crust
120 g graham crackers
30 g softened butter
Grind the cookies in a blender, mix with butter at room temperature. Take the pie pan (I took 20 cm) and press crust into pan with your hands until smooth and around the entire diameter of the pan. Place in the fridge for 30 minutes.
Cheesecake layer
350 g cottage cheese (or cream cheese or ricotta)
Greek yogurt 350 g
80 g of honey
Grated zest of half a lemon
1 tablespoon lemon juice
12 g of gelatin (or 3 sheets)
40 ml of water
Dissolve gelatin. In the bowl of a blender put cottage cheese, Greek yogurt and honey - grind it. Add gelatin and mix well and pour over the cake in the form of a cookie. Hide in the fridge before freezing.
Once the cheesecake frozen, decorate it with fruits, berries and so on."