Ingredients for the base:
180g of Digestive-type biscuits
65g of melted butter
Ingredients for the filling:
750g of cream cheese (at room temperature)
250g of unsweetened natural Greek yogurt
370 g of condensed milk
5 medium eggs
40 g cornstarch
1 teaspoon of vanilla essence
For decoration:
Strawberry jam (homemade or good quality)
Step-by-step preparation:
Step-by-step preparation:
1. Prepare the base:
Crush the cookies until you get a sandy texture. Mix with the melted butter and press the mixture into a 20cm tin lined with parchment paper. Keep in the freezer while you make the filling.
2. Mix the filling:
In a large bowl, beat the cream cheese until smooth. Add the yogurt, condensed milk, and vanilla. Mix well. Add the eggs one at a time, beating lightly after each addition. Finally, add the cornstarch and mix until no lumps remain.
3. Baking:
Pour the mixture over the biscuit base. Bake in a preheated oven at 180°C for 15 minutes. Then lower the temperature to 140°C and bake for a further 60–70 minutes. The center should jiggle slightly when you move the pan.
4. Cooling:
Turn off the oven and leave the door ajar. Let the cake cool completely inside the oven. Then, refrigerate it for 5 to 6 hours, ideally overnight.
5. Decoration:
Carefully unmold and cover the surface with strawberry jam to taste just before serving.
Final tip:
This cake is even better the next day. Enjoy it chilled for the perfect texture and irresistible flavor!
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