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Things to do in Italy

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Recipe Cheesecake In The Jar

FOR THE BASIS OF 2 JARS OF 300 ML A ONE Digestive Biscuits 100 grams, Butter 65 grams FOR THE YOGURT CREAM Creamy natural white yoghurt 250 grams, Fresh liquid cream 70 grams Whole milk 35 grams, Gelatin in sheets 7 grams, Pod of vanilla ½, Icing sugar 30 grams, Strawberries (not very large) 150 grams FOR COULIS Strawberries 100 grams, Powdered sugar 100 grams, Corn starch (cornflour) 10 grams, Lemon juice ½ TO DECORATE Strawberries to taste, Mint as required, Blueberries as required, Raspberries as required

To prepare the cheesecake in the jar, start by soaking the gelatin in cold water. Continue with the base of dry biscuits: melt the butter. Meanwhile blend the biscuits and pour the crumbs into a bowl, add the melted butter and mix to create a rather homogeneous mixture. Then pour the biscuit mixture into the jars and create a compact layer with the back of a teaspoon. Close the jars and place them in the refrigerator. Meanwhile, scrape the seeds of the vanilla bean and set them aside. Pour the milk into a saucepan and heat it without boiling. Turn off and add the gelatine draining excess water. Mix well to melt it and let it cool. Meanwhile whip the cream. In another bowl pour the cream together with the seeds extracted from the vanilla and the icing sugar. Run the whisk at medium speed and obtain a soft cream (the cream should not be whipped). Keep aside while pouring the white yogurt in another bowl. Add the warm milk and mix well. Then add the whipped cream and mix again gently. At this point the cream is ready. Take the jars back from the fridge and take care of the interior decoration. Clean the strawberries by removing the stalk and cut into slices about 7-8 mm. Arrange them inside the cans in a vertical position thus covering the inside: gently crush the strawberries towards the glass so the cream will not cover them. Pour the cream until it is completely covered, close the jars and store in the refrigerator for at least 2 hours: the longer they are left, the more the cream will compact. Take care of the coulis. Peel the strawberries and cut them into small pieces, pour them in the pan with the cornstarch, the lemon juice and the sugar. Stir well, turn on the stove and cook for about ten minutes on high heat. The time required to soften the strawberries, then transfer them to a sieve placed inside a bowl and sieve. Here is the gelatin ready, let it cool. Take back the jars, open them and pour the thick mixture on the surface. If you want you can put the jars back in the fridge or consume them immediately. But first don't forget to garnish with berries, a strawberry and a little mint. Here are your cheesecakes in the jar!