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1. Nella bacinella con il coltello in metallo, mescolare i digestive, che avrete prima sbriciolato,
assieme al burro.
2. Stendere la preparazione sullo stampo apribile.
3. Tagliare la scorza dei lime.
4. Nella bacinella con lo sbattitore, sbattere il mascarpone, la panna intera, lo zucchero,
la scorza e il succo di 2 lime.
5. Stendere la preparazione sul biscotto servendovi della spatola.
6. Far riposare in frigo per almeno 2 ore.
Consigli del cuoco: questo cheesecake si mangia benissimo da solo.
Per la salsa di lamponi
1. Lavare i lamponi.
2. Nella bacinella con il coltello in metallo, mettere i lamponi e lo zucchero.
3. Aggiungere le gocce di succo di limone e frullare tutto per 1minuto.
4. Assaggiare la salsa e aggiungere un po’ di zucchero se necessario.
5. Per eliminare i semi dei lamponi, passarlo al colino.
6. Metterlo in frigorifero.
Consigli del cuoco: per una salsa ai frutti di bosco, sostituire metà dei lamponi con
delle fragole. Utilizzare l’accessorio Smoothie
m
ix per ottenere un risultato migliore.
Cheesecake alla salsa di lamponi
Preparazione: 15 min Riposo: 2 ore Materiale: stampo da crostata apribile
Per 4-6 p.
200 g di digestive
500 g di mascarpone
100 ml di panna intera liquida
50 g di burro fuso
50 g di zucchero
3 lime (da agricoltura biologica)
Salsa di lamponi
500 g di lamponi
150 g di zucchero
Alcune gocce di succo di limone
119


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