COFFEE AND AMARETTI DI MATILDE CHEESECAKE

Method

Coarsely chop the coffee beans in a mixer so to accentuate their aroma. Leave the coffee in the cream for about 3 hours. Chop the Amaretti biscuits until they turn into powder. Melt the butter. When cool, mix them together and pour them into a star-shaped mould so to create the bottom of the cheesecake. Put in the refrigerator for at least 3 hours.

Meanwhile, filter the cream from the coffee, take a third and warm it to 80°. Melt the pure gelatin powder after rehydrating it in cold water. Whip the remaining cream, add the cream cheese together with the powdered sugar, the cream and the pure gelatin powder. Combine everything and mix.

Fill the star-shaped mould with the cream.

Place in refrigerator to compact for about 2 hours. Before serving, decorate with winter cherries and red currants.