John Myers
Hugo Cheesecake
The perfect hugo cheesecake recipe with a picture and simple step-by-step instructions.
- 200 g Ladyfingers
- 200 g Ricotta
- 100 g Lowfat quark
- 25 g Butter
- 2 tbsp Powdered sugar
- 1 Pc. Lime
- 1 Pc. Lemon
- 2 Bl. Gelatin
- 100 ml Elderberry syrup
- 200 ml Prosecco
- Cocoa powder
- Pineapple
- Mint fresh
- Chocolate sticks
- Crumble the biscuits, melt the butter in a pan, add the biscuits and mix. Fill everything into small molds, but do not press down to keep the base airy.
- Put the fresh ricotta, low-fat quark, powdered sugar and half of the lime juice in a bowl and mix to a light cream.
- Put the prosecco, gelatine and elderberry syrup in a frying pan. Heat slightly on a plate, but do not boil so that the gelatin dissolves. Mix the resulting mixture with the ricotta mixture.
- Pour the cream onto the dough in the molds and put everything in the refrigerator for about 2 hours.
To garnish:
- Place the molds on large, rectangular plates with colored napkins. Then put a very thin slice of lemon, some lemon and lime peel and fresh mint. At the very end, a chocolate stick is placed on the mold.
- Decorate the rest of the plate with cocoa, for example a fork can be put down, cocoa sifted over it and the fork can then be removed again. In addition, drape a few pineapple triangles.
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