1 tablespoon of unsalted gelatin
1/2 cup of sugar
1 cup of boiling water
480g of ricotta (with 1 pinch of salt) or fresh Minas cheese
1 tablespoon of vanilla extract
For the crust
2 cups of crushed graham crackers or cookie crumbs
1/4 cup of sugar
1/4 cup of melted butter or margarine
1 tablespoon of unsalted gelatin
1/2 cup of sugar
1 cup of boiling water
480g of ricotta (with 1 pinch of salt) or fresh Minas cheese
1 tablespoon of vanilla extract
For the crust
2 cups of crushed graham crackers or cookie crumbs
1/4 cup of sugar
1/4 cup of melted butter or margarine
In a bowl, combine the gelatin and sugar, add the boiling water and mix until the gelatin and sugar are completely dissolved. Reserve
Beat the ricotta or Minas cheese until it's smooth and creamy, gradually adding the gelatin mixture and vanilla extract
Prepare the crust: place the crushed graham crackers or cookie crumbs and sugar in a bowl
Add the melted butter or margarine and mix well with a wooden spoon, until the mixture is evenly moistened
Spread and press evenly into an ungreased 24cm (9.5 inch) springform pan
Bake at moderate heat (170°C) for 10 minutes and let cool
Place and spread the gelatin cream over the cheese pudding in the pan, and refrigerate for 2 hours or until firm.
