1 Molino Rossetto mix for cheesecake
70 g of butter
250 g of spreadable cheese
250 g of fresh cream
60 g of water (room temperature)
It is necessary also an electric beater
For the base: pour the mix in a bowl with butter and blend all the ingredients. Pour the mixture on an extendable mould (ideal diameter 18/20 cm) lined with baking paper. Press the mixture with a spoon and let it rest in the fridge for 30 minutes.
For the cream: pour in a bowl water, the mix for cream and spreadable cheese, blend all the ingredients until the mixture will be uniform. Whip the cream and combine it to the mixture of cheese. Pour the cream on the biscuits base, level with a spoon and let it rest in the fridge for 2/3 hours.
When the cake will be compact, lay it down on a dish and decorate with berries.
Photo and recipe from Un tocco di Rossetto: http://www.untoccodirossetto.com/la-mia-cheesecake-senza-cottura/