For me, this combination of soft cheese and dulce de leche is stunning! Wonderful! And do you know something that makes me love recipes with dulce de leche even more? If you’re feeling lazy, you can buy ready-made because they have great brands!
Ingredients:
1 package of crushed cornstarch biscuits (200g)
4 tablespoons butter or margarine
Creme:
2 and 1/2 cups (tea) of mashed ricotta
1 cup (tea) cream cheese
1 can of condensed milk
1/2 cup (tea) cream
1 envelope of unflavored powdered gelatin
Roof:
1 cup of dulce de leche
1/2 cup (tea) cream
Way of doing:
In a bowl, mix the cornstarch biscuits and butter until it forms a very moist crumb. Line the bottom of a 22cm springform pan with a removable rim, pressing with your hands and place in a preheated medium oven for 8 minutes or until set. Remove and let cool.
For the cream, blend the ricotta, cream cheese, condensed milk and cream in a blender or processor until smooth. Prepare the gelatin according to the instructions on the package, add it to the cream in the blender and beat for another 1 minute. Pour over the baked dough and refrigerate for 4 hours or until set.
Mix the topping ingredients and set aside. Unmold the pie, pour over the topping and set aside in the fridge until ready to serve.
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