How are you at Christmas?
This was our Supper dessert and it was delicious, that’s why I’m sharing the recipe because maybe there’s still time for you to make it.
Base:
- 300g crushed milk biscuits (1 and 1/2 packets) in the processor
- 80g melted unsalted butter
Mix everything until it has the consistency of wet sand. Then just line the bottom of the mold by pressing it with your hands. Refrigerate while you prepare the cream.
Creme:
- 600g de cream cheese
- 1/2 cup (tea) sugar
- 250ml fresh cream
- 300g chopped white chocolate
- 5 eggs
- 1 teaspoon vanilla essence
All ingredients need to be at room temperature.
Boil the cream and pour it over the chopped chocolate. Mix with a spatula until all the chocolate melts. Let it cool before proceeding.
Beat the cream cheese with the sugar in a mixer until it becomes a homogeneous cream (about 10 minutes on low speed). Add the eggs one by one and beat for another 5 minutes.
Now using just the spatula, mix the two creams (cream cheese and chocolate).
Place on the biscuit base and bake in a bain-marie covered with aluminum foil.
The colder the oven and the slower it bakes, the creamier it will be. Mine took 2h and 40min. I put it at 170ºC.
Turn off the oven and leave it for another 10 minutes. Remove, let cool and refrigerate. The ideal is to leave it in the fridge overnight or for at least 4 hours before unmolding.
Roof
If you don’t want to do a lot of work, just spread your favorite jam on top. I used a thin layer of raspberry and berry jam which I mixed with 2 tablespoons of sugar and left to marinate for 1 hour. This causes them to release a liquid and gain shine.
A Christmas of lots of light and peace for everyone!!!!
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