Cheesecake (Tarta de queso)

Submitted by:
Adrián Villastrigo, Munich, Germany
Macroevolution

Image Source: Author

Ingredients

1 rounded cake pan
About 30 biscuits
1/2 litre whole milk
1/2 litre thickened cream
90g butter without salt
250g mascarpone cheese
250g philadelphia cheese (original)
6 tablespoons sugar
18 gelatine sheets/leaves
Jam or chocolate shavings/powder for topping

1. Crush the biscuits to dust using a mixer.

2. Melt the butter using a small saucepan or microwave.

3. Mix biscuit dust and butter until getting a homogeneous “dough”.

4. Extend the “dough” into the cake pan using your hands until obtaining a thick layer (approx. 1 cm). Put it into the fridge whilst you prepare the other things. Hint: to avoid the cake to stick into the cake pan, you can use baking paper!

5. Put the gelatine sheets/leaves in a bowl with cold water (around 10 minutes)

6. Put in a big bowl the cheeses, the sugar and the gelatine sheets. Hint: Be careful and squeeze very well the water from the gelatine before you put them in the big bowl.

7. Mix thickened cream plus the remaining milk in a saucepan and bring it to boil. Then, add it to the big bowl and mix it using a whisk until it is well mixed.

8. Take the saucepan with the biscuit layer out of the fridge. Pour the mix into the saucepan carefully. Hint: pour it into a spoon to avoid the hot mix break the biscuit’s layer.

9. Leave the cake at room temperature until it is not warm, then cover it and put it into the fridge for about 7-8 hours.

10. Finally, you can decorate it with your preferred ingredients: our favourites are jam (raspberry or strawberries) and chocolate shavings.

This cheesecake is a mouth-watering recipe!!

Background

This recipe is one of the easiest desserts to be prepared during summer. It is a different version of the standard cheesecake, but this time an oven is not required. It is also very easy to be prepared with kids. I learnt to cook it from my mother, so I always remember her when I am cooking it.
Funny memory: One day we went to have lunch at our friend’s house and we took our cheesecake for dessert. When we were serving it, we realised that the cake was not hard and it was very fluffy. That was because we didn’t add all the gelatine sheets that the recipe required for that cake size! Despite everything, the cake was delicious and we ate it anyway.

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