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Biba-cheesecake yogurt and gelee

Biba-cheesecake yogurt and gelee



  • 8,81 oz of Bibanesi
  • 4,93 oz of melted butter
  • 2 tablespoons of acacia honey


  • 2,46 oz of strawberries
  • 2,46 oz of raspberries
  • 0,14 oz of jelly sheets
  • 1,76 oz of icing sugar


  • 4,76 oz of spreadable cheese
  • 5,29 oz of unsweetened plain whole yogurt
  • 1 and a half tablespoons of whole milk
  • 1,41 oz of icing sugar
  • Half a tablespoon of lemon juice
  • Grated lemon peel
  • 3,52 oz of fresh whipping cream
  • 0,21 oz of jelly sheets

Decoration: Raspberries, strawberries, blueberries, edible flowers to your taste

Base: Pulverize Bibanesi, add melted butter, honey, and stir. Arrange on a 7,87/8,66” hinged cake pan lined with baking paper. Place 10 mins in the freezer.

Gelee: Cut isinglass and rehydrate it in 0,70 oz of water. Create a puree by blending strawberries, raspberries, and icing sugar. Strain, heat, and then melt the jelly. Pour into a 6,29/7,08 “ mold and refrigerate for a few hours.

Cream: Cut isinglass and rehydrate it in 1,05 oz of water. Using whips, create a cream cheese and sugar mixture: add yogurt, milk, grated lemon peel. Whip the cream and place it in the refrigerator. Dissolve the gelatine in 2 tablespoons of hot cream, add it to the cream and stir. Incorporate the whipped cream.

Assembly: pour half of the mixture into the cake pan. Insert the gelee disk and top with the cream. Let stand in the refrigerator for 6 to 8 hours. Decorate with fresh fruit and serve.