125 g Digestive type biscuits (For the base)
65 g melted butter (For the base)
1 pinch ground cinnamon (For the base)
250 g spreadable cheese (For the filling)
125 g Robiola cheese (For the filling)
90 ml liquid fresh cream (For the filling)
40 g fine caster sugar (For the filling)
4 g gelatin sheets (For the filling)
2 tsp vanilla essence (For the filling)
Coat the sides and bottom of a ø 16cm round springform cake tin with parchment paper.
Crumb the biscuits using a mixer. Put them in a bowl with a pinch of ground cinnamon and add the melted butter. Mix until you obtain a mixture similar to wet sand and pour it into the cake tin. Press firmly and level the mixture with the back of a spoon, then place it in the fridge.
Soak the gelatin in cold water. Place the spreadable cheese, Robiola, sugar, vanilla essence and half the cream in a bowl. Mix with an electric beater until smooth and even.
Pour the remaining cream into a small saucepan and heat. As it starts to boil, take off the heat and add the well-wrung gelatin to the saucepan. Stir immediately until the gelatin melts, leave to cool and then mix well into the cream cheese mixture. Pour the mixture into the cake tin, on top of the biscuit base. Level the surface with the back of a spoon and place the vanilla cheesecake into the fridge for at least 6 hours (better overnight).
Before serving the cheesecake, remove it from the cake tin, place it gently onto a serving platter and garnish the top with some “Salsafichi” fig sauce.
Serve the cheesecake in slices.