2 cups of biscuit crumbs passed through a blender
1/2 cup of melted butter or margarine
1/2 teaspoon of ground cinnamon
750g of fresh ricotta or Minas cheese at room temperature
1 1/2 tablespoons of unsalted gelatin powder
1/4 cup of cold water
4 cups of plain yogurt
1/2 cup of finely chopped hazelnuts or almonds
1 can of condensed caramel sauce
2 cups of biscuit crumbs passed through a blender
1/2 cup of melted butter or margarine
1/2 teaspoon of ground cinnamon
750g of fresh ricotta or Minas cheese at room temperature
1 1/2 tablespoons of unsalted gelatin powder
1/4 cup of cold water
4 cups of plain yogurt
1/2 cup of finely chopped hazelnuts or almonds
1 can of condensed caramel sauce
Mix the biscuit crumbs, butter or margarine, and cinnamon together well
Spread and pat into a greased 25cm-diameter mold, and refrigerate for at least 3 hours
In a large bowl, beat the ricotta or cheese until smooth. Reserve
Soak the gelatin powder in cold water and heat over low heat for about 3 minutes to dissolve
Add the dissolved gelatin slowly to the cheese mixture, beating continuously
Add the yogurt in 1/2 cup increments, beating after each addition
Add the chopped nuts or almonds
Remove the mold from the refrigerator and fill with the cheese mixture
Return to the refrigerator for at least 12 hours before serving
Just before serving, carefully remove the ring and decorate the surface with slices of caramel sauce.