1/2 package of cream cracker biscuits
2 1/2 tablespoons butter, softened
200g gorgonzola cheese
2 packages cream cheese (300g)
200g ricotta cheese crumbs
1/2 cup heavy cream, without whey
Salt and black pepper to taste
3 tablespoons chopped scallions
1/2 cup chopped walnuts
Accessory
Diameter: 26 cm with removable collar
1/2 package of cream cracker biscuits
2 1/2 tablespoons butter, softened
200g gorgonzola cheese
2 packages cream cheese (300g)
200g ricotta cheese crumbs
1/2 cup heavy cream, without whey
Salt and black pepper to taste
3 tablespoons chopped scallions
1/2 cup chopped walnuts
Accessory
Diameter: 26 cm with removable collar
1
In a blender, grind the biscuits until they form crumbs
Place in a bowl and mix in the butter at room temperature until it forms a crumbly mixture
Spread over the bottom of the mold and press down
Bake in a preheated oven at 200°C for 10 minutes
Let cool
2
In a food processor, mix the gorgonzola cheese, cream cheese, ricotta cheese, heavy cream, salt, and pepper until it forms a smooth paste
Add the chopped scallions
Place the filling over the crust and refrigerate until firm.
