Cheesecake

I already warn you that this cheesecake it’s not the traditionalit’s mine revenue intuitive and reduced for a family of 2 people. That’s why the recipe is very small, for a mold that is around 20 cm in diameter. If you want it bigger, just double the ingredients.

Base mass:

• 1/3 package of milk biscuits (I used the malted milk one from Piraquê)
• 3 level tablespoons of unsalted butter or margarine

Leave the butter at room temperature until it becomes very soft, like an ointment. Grind the cookies in a processor or blender. Mix the crushed biscuit with the butter until it forms a moist crumb.

Line the bottom of the pan with the “farofa”, pressing it well with your hands. Refrigerate for 20 minutes.

Cheesecake:

• 300g de cream cheese
• 1/2 box of condensed milk
• 3 tablespoons of sugar
• 2 eggs
• 1 dessert spoon of vanilla extract

Preheat the oven to 180ºC.

Beat the cream cheese, condensed milk and sugar in a mixer until fluffy and uniform (about 10 minutes). Add the eggs, one at a time and continue beating for another 5 minutes. Add the vanilla and beat a little more just to incorporate. Pour the mixture over the dough and bake. Oven time varies greatly depending on the brand. Mine was in the oven for 45 minutes.

After turning off the oven, let it cool for about 15 minutes, run a small knife around the edge and then refrigerate for about 2 hours. Cover with the jam of your choice. I used an organic blackberry with strawberries, which I received from a reader there in Navegantes-SC (kisses Suzana!).

It was delicious!!!