- 200 ml of cream
- 4 isinglass
- 160 g of crackers
- 80 g of butter
- 50 g of basil
- 500 g di stracchino cheese
- 200 g of Casale Prosciutto
Heat half of the cream to which we will add the soaked isinglass and keep aside.
We crumble the crackers together with the butter and basil. Pour the mince on the bottom of a baking pan covered with baking paper and put in the fridge for 5-10 minutes.
We combine the remaining hot cream with the cold stracchino, add the cream and isinglass previously prepared, and mix everything with whips. We pour the stracchino cream on the base of crackers and spread evenly.
We put the cheesecake in the fridge for at least 6 hours. We garnish the cake entirely with slices of Casale Prosciutto and complete with a handful of basil leaves.