1 spoon of unflavored gelatin
1/2 cup of cornstarch
1 cup of boiling water
480g of ricotta cheese or Minas cheese, with 1 pinch of salt
1 tablespoon of vanilla extract
For the dough
2 cups of crumbled biscuits or passed through a blender
1/4 cup of cornstarch
1/4 cup of melted butter or margarine
1 spoon of unflavored gelatin
1/2 cup of cornstarch
1 cup of boiling water
480g of ricotta cheese or Minas cheese, with 1 pinch of salt
1 tablespoon of vanilla extract
For the dough
2 cups of crumbled biscuits or passed through a blender
1/4 cup of cornstarch
1/4 cup of melted butter or margarine
In a bowl, combine the gelatin and cornstarch, add boiling water, and mix until the gelatin and cornstarch are completely dissolved. Reserve
Next, beat the ricotta cheese or Minas cheese until smooth, gradually adding the gelatin mixture and vanilla extract
Prepare the dough: place crumbled biscuits and cornstarch in a bowl
Add melted butter or margarine and mix well with a wooden spoon, until the mixture is evenly moistened
Spread and flatten well into a 24cm diameter cake pan, on the bottom and sides
Bake in a moderate oven (170°C) for 10 minutes and let cool
Then, place and spread the gelatin cream with cheese in the cake pan, and refrigerate for 2 hours or until firm.
