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Cheesecake Kinder Bueno

L’orsetta Polly consiglia

Siete pronti? Questa cheesecake con i Kinder Bueno sarà una delle torte più ricche e golose che forse avete mai preparato! E’ talmente carica, meravigliosamente golosa e opulenta che qualsiasi altro dolce vi sembrerà scontato. Immaginatela ad una festa di compleanno, ad un evento speciale o da portare ad una cena tra amici e figuratevi lo stupore e la sorpresa che ne deriveranno…ma soprattutto i complimenti che riceverete. Ci sono tanti aggettivi per descriverla: da cremosa a morbida passando per il croccante della base, il tutto ricoperto da uno strato di ganache al cioccolato al latte. La decorazione è un inno alla gioia, una soddisfazione per il palato e per gli occhi, senza nessun pensiero alle troppe calorie…ogni tanto si può fare 🙂 . Al contrario delle apparenze, prepararla è davvero facile: senza cottura, semplici ingredienti, solo un po’ di pazienza per farla rassodare in frigo.

Baci Georgiana

Procedimento di preparazione della cheesecake

  • come primo passo prepariamo la base della cheesecake: tritare finemente i biscotti secchi e metterli in un recipiente pulito
  • sciogliere il burro e aggiungerlo nel recipiente con i biscotti. Amalgamare bene
  • versare il composto in una tortiera a cerniera da 20 cm di diametro. Con l’aiuto di un cucchiaio e delle mani pressare in modo da rendere la base il più omogeneo possibile. Mettere la tortiera in frigo per almeno 10 minuti a rassodare
  • NB: per un risultato finale perfetto foderare i bordi della tortiera con l’acetato prima di fare la base di biscotti

  • ora che la base è in frigo a rassodare preparare la crema: in un recipiente pulito unire il formaggio morbido tipo Philadelphia, lo yogurt alla vaniglia e il mascarpone. Chi lo desidera può aggiungere anche una fialetta d’essenza di vaniglia
  • a parte montare a neve 200 ml di panna liquida ben fredda con 70 g di zucchero a velo
  • ammorbidire la colla di pesce in un contenitore pieno d’acqua fredda e poi strizzarla. Nel frattempo riscaldare 50 ml di panna liquida e poi aggiungere la colla di pesce ben strizzata. Mescolare e farla sciogliere completamente

  • versare la colla di pesce sciolta nella panna nel composto di formaggio e mescolare
  • aggiungere anche la panna montata e amalgamare delicatamente dal basso verso l’alto usando una leccapentole o un cucchiaio di legno
  • tagliare finemente circa 4 confezioni di Kinder Bueno e aggiungerli alla crema di formaggio

  • versare tutta la crema sopra la base di biscotti e mettere la tortiera in frigo a rassodare per almeno 4-5 ore o anche tutta la notte

Procedimento di preparazione della ganache al cioccolato

  • una volta rassodata la torta possiamo preparare la copertura di ganache al cioccolato al latte: tritare finemente il cioccolato e metterlo in un recipiente pulito
  • riscaldare la panna liquida con un cucchiaino di miele
  • versare la panna bollente sopra il cioccolato a pezzi, aggiungere anche il burro tagliato a piccoli dadini e mescolare, con una leccapentole o un cucchiaio di legno, finché non si scioglie tutto completamente
  • aspettare che si raffreddi un pochino e poi versare la ganache sopra la cheesecake
  • trasferire tutto in frigo e lasciar rassodare per 3-4 ore
  • decorare la superficie con pezzettini di Kinder Bueno e qualche riccio di cioccolato fondente fuso

L’orsetta Polly vi augura buon appetito! 🙂

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