This recipe is a real treasure for the summer, midnight cravings! Perfect especially when it’s cold, straight from the fridge!
Ingredients
For the base
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- 250 gr. digestive biscuits
- 120 gr. cow butter, slightly melted
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The cream
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- 750 gr. cream cheese
- 60 gr. granulated sugar
- 20 gr. cornflour
- 3 eggs
- 400 gr. Dulce de leche (aka sweetened milk that has boiled in the can for three hours until caramelized)
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For the strawberry sauce
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- 500 gr. Strawberry Jam (click here to see the recipe)
- 20 ml. water
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Directions
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- Preheat oven to 170 ° C.
- Blend all cookies until they become powder and mix them with the melted butter, making a mixture that looks like wet sand.
- Place a 22cm hoop on a pan, spread the mixture and press it down to make a firm and flat base.
- Bake for 10 minutes.
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The cream
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- Beat the xeam cheese with the sugar and the cornflour in the mixer.
- Once you have a soft mixture, add the eggs one by one and continue beating until it becomes a well-homogenized cream.
- Add the Dulce de leche and stir.
- Pour the mixture onto the pre-cooked biscuit base and put in the oven again, this time at 180°C.
- Bake for 35-40 minutes, until you have sweet, golden color.
- Allow to cool.
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Strawberry sauce
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- In a pot, boil the water and pour the strawberry jam.
- Mix well and remove from heat.
- Spread on cheesecake when cool.
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Η συνταγή είναι από το περιοδικό Γλυκές Αλχημείες, στο οποίο έχω τη χαρά να συνεργάζομαι με τον Στέλιο Παρλιάρο και μια εκπληκτική ομάδα!
Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
