I’ve always been very successful in putting this rich dessert cheesecake, with an easy preparation of the recipe, just minutes from oven and fridge a few more, surprise your guests.

Ingredients
A tub of cream cheese, I recommend Philadelphia, 3 eggs, 3 natural yogurt, 3 tablespoons of flour and 10-12 tablespoons sugar, depending on point of sweetness that you want to.

The preparation
Turn oven to 200 º to warm faster, because the preparation is very quick and easy.

In a bowl mix all ingredients and whisk until well dissolved and no lumps.

Smear the pan with butter and pour the mixture. You can put it in the oven and lower temperature to 170 degrees for baking.

In 20 or 25 minutes you are ready, use the trick stick, click on the cake and if it comes out clean, (it’s important to be well done, or would be lumpy) turns the oven off and leave two minutes.
Then let it cool a bit out of the oven and then steered to the refrigerator.

You can decorate the cheesecake with raspberry jam or the one you like, gives you a taste particularly good.
A few days ago my wife forced me to buy one of those cakes that are prepared based on powders of different envelopes. I’m not saying they are wrong, no doubt behind these inventions, scientific breakthroughs are applied to the kitchen and the result that the truth is not so bad. But I think, I’ve improved with a homemade solution with this recipe of cold cheesecake cookies.

The first thing that surprised me with the cake powder was the simple combination of cookies and powders that were converted into a cream cheese. Based on the one hand, a typical mixture of melted butter and crushed cookies. Besides incorporating filling with cream cheese in a mini dust over Cookies and incorporates a shower of chocolate chips.

Ingredients for a cast of 22 cm.

For the base it was very easy, would use the base recipe I made for the cheesecake and chocolate: 240 grams of chocolate chip cookies ground and 40 grams of melted butter.

For the filling should get a mix that could prepare cold and solidified, too. Best to use: 250 ml cream, 300 grams of cream cheese (Philadelphia type), 100 grams of sugar, 4 egg yolks, 15 grams of gelatin (fish tail), 1 tablespoon orange flower water, two small packages Mini Chips Ahoy (or other type of mini chocolate chip cookies) and 20 grams of chocolate chips.

Elaboration.

First of all is to put the fish tails (leaf gelatin) to soak in cold water. As we develop the base of the cake.

Machacado con aid of something solid, wide and hard (eg a glass base) cookies. They are well crushed, there remains finely chopped and some not so, we add the melted butter and mix well. Here we cast the mixture into the pan removable rim. Tightly and store in cool to solidify. To be rather hard, you can put 50 or 60 grams of butter, instead of 40 grams.

We then fill. First we beat the cheese to make it good creamy and homogeneous.

We beat the cream with 50 grams of sugar, without coming to ride at all. Mounting medium and add the cream cheese mix.

We also need to mount the yolks with the remaining 50 grams of sugar. The classic way is to beat the yolks with the sugar water bath without the water reaches a boil. Another much more quickly is to mix yolks and sugar and we put in microwave 30 seconds at full power. When you bring forth will have doubled or tripled the volume.

Add the tails of gelatin, which had soaked, drained well beaten yolks to warm and stir the gelatin dissolves completely. Then add to the first batter and mix well.

Finally add the mini cookies and cast the mold filling. These last two steps should be quick, because the cream and cheese are cold and tends to solidify fast enough.

Finally we take as rain the tears of chocolate. Cold store about 4 hours although it is best to do it for 12 hours for mini cookies to soften a bit.

Processing time | 30 minutes.
Difficulty | Media

Tasting.

After making this cheesecake recipe cookies cool with my wife I am convinced that I will not ask us to buy the cake powder. The taste is incredibly smooth, creamy chocolate and play with the touch of acid orange water looks great. The texture also mingles with the crackling of mini cookies.