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Giorgina cheese cake

Ingredients for 4 people:

  • 6 biscuits “digestive”
  • 1 knob of butter cream
  • 5 tablespoons of sugar
  • 250 ml whipped cream
  • 80 g of philadelphia
  • 1 cup of raspberries




Blend the biscuits, transfer to a bowl, add butter, stir and put the mixture into 4 ramekins as a base lined with tissue paper and transfer them in the fridge.

Meanwhile, whip the cream with 3 tablespoons of sugar, add the philadelphia and mix well together, blend the raspberries with two tablespoons of sugar.

Take the molds with the base of biscuit, put a layer of cream, finished with a raspberry and cream. Put in refrigerator to cool for at least 2 hours.

Decorated with the raspberry puree and a mint leaf.

This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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