Nº of people
200ml Gallo Porto Wine Vinegar
100ml Gallo Extra Virgin Olive Oil Reserve
- 200g of cream cheese
- 360g of greek yoghurt with sugar
- 100g of red berry granola
- 150g of honey
- 5 gelatine sheets
- 60g of fresh blackberries
- 60g of fresh raspberries
Method of preparation
Begin by soaking the gelatine sheets in cold water.
Then, break the granola into smaller pieces and mix it with Gallo Extra Virgin Olive Oil Reserve and 50g of honey.
Place it at the bottom of the frame as the base for the cheesecake and put it in the fridge.
Mix the cream cheese and Greek yoghurt in a bowl.
Drain the gelatine and melt it in the microwave with the remaining honey.
Add the previous mixture and pour it on top of the granola base.
Leave it in the fridge for 2h.
Serve with fresh red berries and Gallo Porto Wine Vinegar.