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For the cream
250 ml of liquid full cream
90 g of icing sugar
100 ml of blond beer
3 leaves of gelatin
400 g of mascarpone
the decoration
Salted caramel
Preparation :
Puree the Digestive biscuits in a food processor
Melt the butter and add it to the biscuits and mix well with a spoon
Line the bottom of a 24 cm diameter springform mold
(previously covered with cling film) with this preparation.
Pack well and place the mold in the refrigerator
Soak the gelatin leaves in the beer in a bowl
Next, transfer the gelatin sheets with the beer to a small saucepan and melt the gelatin over very low heat.
Leave to cool
Put the mascarpone in a bowl with the icing sugar and mix
Add the beer with the melted gelatin and stir
Whip the liquid cream until stiff peaks form.
Gently incorporate it into the previous preparation using a spatula
Pour the resulting cream onto the biscuit base
Place the beer cheesecake in the refrigerator for at least 3 hours to fully firm up
When the beer cheesecake is ready, unmold it, remove the cling film and place it on a serving dish, then decorate it with salted caramel and serve
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