180 g Prato biscuits
100 g butter
500 g soft cheese (we used low-fat Greek yogurt)
200 ml fresh cream
120 g icing sugar
10 g isinglass
1 vanilla pod
4 generous spoonfuls of Vermouth di Prato (La Gusteria)
2 spoonfuls sugar

Make the base of the cheesecake by “blending” the Prato biscuits, adding melted butter and mixing well. Spread the mixture onto the bottom of a round cake tin that can be opened, previously greased and lined with oven paper. Press the Prato biscuits well, using the back of a spoon or with your hands and put it all into the freezer to set.
Make the cream by beating the soft cheese with 50 g of icing sugar and the seeds from a vanilla pod in a blender, or with a whisk, until you have a smooth mixture.
In the meantime, soften the isinglass in abundant cold water for at least 10 minutes. Heat two spoonfuls of cream and dissolve the softened and drained isinglass into it.
In the meantime, put 2 spoonfuls of granulated sugar and 4 spoonfuls of Vermouth di Prato into a frying pan, bring to the boil and let the alcohol evaporate, thus obtaining a slightly caramelised reduction sauce. Add the isinglass to the mixture, along with the soft cheese and the Vermouth di Prato reduction sauce (keeping a little aside for decoration) and lastly whip the cream together with the remaining 70 g of icing sugar. Gently add the sweetened whipped cream to the soft cheese, the Vermouth di Prato reduction sauce and the isinglass.
Pour the cream onto the Prato biscuit base, even it out and put the cheesecake into the fridge for at least 4-6 hours.

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