One and a half cups of sugar
One cup of boiling water
One tablespoon of unsweetened gelatin
One teaspoon of vanilla extract
480 grams of ricotta cheese
One pinch of salt
Crust
Two cups of crushed graham crackers, processed in a food processor
Half cup of granulated sugar
Half cup of melted butter
Accessory
Diameter of 24 cm
One and a half cups of sugar
One cup of boiling water
One tablespoon of unsweetened gelatin
One teaspoon of vanilla extract
480 grams of ricotta cheese
One pinch of salt
Crust
Two cups of crushed graham crackers, processed in a food processor
Half cup of granulated sugar
Half cup of melted butter
Accessory
Diameter of 24 cm
Preheat the oven to medium temperature
Filling
In a bowl, combine gelatin and sugar, add boiling water and stir until dissolved completely
Beat ricotta cheese with salt and vanilla extract until smooth, then gradually add dissolved gelatin. Reserve
Crust
Combine all ingredients in a bowl and mix well
Line the bottom and sides of the mold, pressing firmly with your fingers
Bake for about 10 minutes
Let it cool down
Pour the gelatinous cream into the mold
Refrigerate until firm (about 2 hours)
Unmold and serve.
