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Cheesecake, and Muscat grapes (from lunarillos)


Serves 4

For the base: -180 gr
cookie
-60 g butter at room temperature

For the cream cheese
-250 gr cream cheese (Philadelphia type)
-250 gr mascarpone cheese
-100 white chocolate -250 g

whole milk curd -1 on
-black and white grapes

For muscat wine jelly:
-100 gr.
water -100 gr.
sugar -120 Gr. Muscat white wine
-5 gelatine leaves vahine if market purchases .... 6 sheets put

Preparation For the base put the cookies in the glass and pulverized 5,7,9 speed 10 seconds, add the butter and set speed 10 seconds 5. Lay out the dough and press with the back of a spoon on the basis of a springform pan or a ring. Book in the refrigerator.
Wash and dry the fruit chosen to have it ready.
Cream cheese: all ingredients are poured into the glass and program 7 minutes, 90 °, Speed \u200b\u200b5. With then carefully pour over the biscuit base and immediately place the fruit on the cake.
Cool in the refrigerator for 1 hour minimum.

Prepare Moscatel wine jelly in a saucepan put sugar and water. Bring to a boil over medium heat for 10 minutes to get a light syrup.
While the syrup is put to soak gelatine leaves in cold water. Remove the syrup from heat, add the drained gelatine leaves and add, stirring Moscatel wine.
Let stand some jelly and then add a tablespoon of the fruit. Leave to set in refrigerator for several hours.