Crumble the tarallini and crackers, add the melted butter and mix well. Then press the mixture into the mold and let it rest in the fridge.
For the cream, mix ricotta and spreadable cheese, melt the gelatin and add it to the mixture.
Divide the cream into two parts, add pieces of bresaola to one half and mortadella to the other half.
Leave in the fridge for about 2 hours and then finish with bresaola and mortadella on top.
Cheesecake mold
Refrigerator
Italia, Campania
| Energy (kcal) | 411.52 |
| Carbohydrates (g) | 24.75 |
| of which sugars (g) | 1.96 |
| Fat (g) | 29.75 |
| of which saturates (g) | 16.1 |
| Protein (g) | 11.68 |
| Fibre (g) | 1.09 |
| Salt (g) | 1.01 |
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