- Bọta - 100 Grams
- Kuki kuki mkpirisi ma ọ bụ ihe nchịkọta - 200 Grams
- Ricotta cheese - 450 Grams
- Sugar - 6 Art. spoons
- Lemọn, zest na lemon ihe ọṅụṅụ - 4 iberibe
- Ude nnu - 150 Milliliters
- Gelatin - 3.5 teaspoons
- Cherị mkpọ (na syrup) - 400 Grams
1. Kwadebe cheesecake. Iji mee nke a, a ga-eji ya na bred ma ọ bụ kpuchie ya na akwụkwọ akpụkpọ anụ. Iji ntụgharị a na-atụgharị, kpochapụ kuki na obere crumbs ma jikọta ya na butter butter. Gwakọta ngwakọta a na-ebu ya, kpoo ya aka ma mee obere mpaghara. 2. Kpoo ude na igwekota. Tinye ricotta, sugar na lemon zest ha. Gwakọta nke ọma na ngaji osisi. 3. Ghọta gelatin n'ime ihe ọṅụṅụ lemon na ọkụ na mmiri bat, edemede mgbe niile. Gelatine kwesịrị ịgbagha kpamkpam n'ime ihe ọṅụṅụ. Wụchaa gelatin n'ime cheese cheese na mix. Ngwakọta ngwugwu ka ị wụsa n'ụdị na biscuits, dị mma ma tinye ya na friji maka ọtụtụ awa. 4. Gwunye ihe ọṅụṅụ ahụ dị na mmiri dị iche iche ma gbanye ya na obere okpomọkụ ruo mgbe a na-ebelata ihe ọṅụṅụ ahụ ugboro atọ. Jụụ ihe ọṅụṅụ. Na okokụre cheesecake tinye cherị mkpọ, wụsa sirop.
Ọrụ: 4-6