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For the cream
- 250 ml of liquid full cream
- 90 g of icing sugar
- 100 ml of blond beer
- 3 leaves of gelatin
- 400 g of mascarpone
the decoration
- Salted caramel
Preparation :
- Puree the Digestive biscuits in a food processor
- Melt the butter and add it to the biscuits and mix well with a spoon
- Line the bottom of a 24 cm diameter springform mold
(previously covered with cling film) with this preparation.
Pack well and place the mold in the refrigerator - Soak the gelatin leaves in the beer in a bowl
- Next, transfer the gelatin sheets with the beer to a small saucepan and melt the gelatin over very low heat.
- Leave to cool
Put the mascarpone in a bowl with the icing sugar and mix
Add the beer with the melted gelatin and stir - Whip the liquid cream until stiff peaks form.
- Gently incorporate it into the previous preparation using a spatula
- Pour the resulting cream onto the biscuit base
- Place the beer cheesecake in the refrigerator for at least 3 hours to fully firm up
- When the beer cheesecake is ready, unmold it, remove the cling film and place it on a serving dish, then decorate it with salted caramel and serve