Easy Cheesecake
- 300 g de cream cheese
- 1 cup of cream cheese
- 1 can of condensed milk
- 2 packets of unflavored gelatin
- 1 1/2 Maizena biscuits
- can of cream
- Red fruits to be desired: blackberry, strawberry, raspberry – about 400 grams
- 1 cup of sugar
- Blend the cream cheese, condensed milk, heavy cream, and cream cheese in a blender. If there's any leftover heavy cream from the batter (use it in the cream sauce too!)
- Beat until the cream becomes smooth.
- To prepare the gelatin, in 1 cup cover the gelatin with cold water, mix, and microwave for 15 seconds, making sure there are no lumps.
- Add to the blender with the cream.
- Beat for a few seconds, until the gelatin is mixed into the cream.
- Pour the cream over the dough. There's no need to let the dough cool before pouring it on.
- Next, refrigerate for a few hours, until the cream becomes firm.
- Crush the cornstarch cookies and gradually mix them with the heavy cream until combined.
- In a removable ring mold, cover the entire bottom and part of the sides with this dough.
- Place in a preheated oven for 10 minutes, keeping the temperature low.
- Simmer the chosen fruit (fresh or frozen) with the sugar over low heat until it boils and the syrup thickens.
- Once the cheesecake is ready and the sauce has cooled, pour it over the cake, while the springform pan is still in place.
- When serving, simply place the mold on a plate with a slightly raised rim, and remove the sides of the mold.
- Thus, the syrup will run smoothly down the sides, revealing the layer of biscuit dough, the white cream, and the chosen syrup.
- Red fruits to be desired: blackberry, strawberry, raspberry – approximately 400 grams
Creme
1. Blend the cream cheese, condensed milk, heavy cream, and ricotta cheese in a blender. If there's any leftover heavy cream from the batter, use it in the cream sauce too!
2. Beat until the cream becomes smooth.
3. To prepare the gelatin, in 1 cup cover the gelatin with cold water, mix, and microwave for 15 seconds, making sure there are no lumps.
4. Add to the blender with the cream.
5. Beat for a few seconds, until the gelatin is mixed into the cream.
6. Pour the cream over the dough. There's no need to let the dough cool before pouring it on.
7. Next, refrigerate for a few hours, until the cream becomes firm.
Mass
8. Crush the cornstarch cookies and gradually mix them with the heavy cream until combined.
9. In a removable ring mold, cover the entire bottom and part of the sides with this dough.
10. Bake in a preheated oven for 10 minutes at a low temperature.
Hot
11. Simmer the chosen fruit (fresh or frozen) with the sugar over low heat until it boils and the syrup thickens.
12. Once the cheesecake is ready and the sauce has cooled, pour it over the cake, while the springform pan is still in place.
13. When serving, simply place the mold on a plate with a slightly raised rim, and remove the sides of the mold.
14. Thus, the syrup will run smoothly down the sides, revealing the layer of biscuit dough, the white cream, and the chosen syrup.
Additional information:
Another option for the syrup is to use guava paste. Simply make it, or soften some ready-made guava paste, until it reaches the consistency of a syrup. The combination of guava paste with the light flavor of cream cheese is perfect.
This recipe was submitted via this link.
