La seguente ricetta è composta da diversi strati, each one of which is carefully prepared to create a unique and delicious dessert.
- Preheat the oven to 150°C (300°F). Prepare a 20cm (8-inch) springform pan by greasing it with butter and lining it with parchment paper.
- Crush 250g (8.8oz) of biscotti and mix them with 100g (3.5oz) of biscotti secchi, 50g (1.8oz) of cacao, and 100g (3.5oz) of cocco.
- Melt 200g (7oz) of Nutella in a saucepan over low heat, then mix it with 250g (8.8oz) of crema alle nocciole and 200g (7oz) of mascarpone.
- In a separate bowl, whip 150g (5.3oz) of panna da montare until stiff peaks are formed. Fold it into the Nutella mixture until well combined.
- Pour the mixture over the biscotti mixture in the prepared pan and smooth the top.
- Distribute 100g (3.5oz) of frutti di bosco over the top of the cheesecake.
- Let the cheesecake rest for 2 hours at room temperature, then refrigerate it for at least 4 hours or overnight.
- Before serving, whip 150g (5.3oz) of panna fresca until stiff peaks are formed, then spread it over the top of the cheesecake.
- Decorate with fresh frutti di bosco, if desired.
Per maggiori dettagli o varianti vai alla ricetta completa.