The cake fits a size 24 or 26 springform pan, and is intended for everyone: for men returning from a long night of study, for women waking up early in the morning, or for the last course of a dairy meal. The recipe comes to us in collaboration with Hadar, which is introducing vanilla and chocolate flavored biscuit crumbs to the baking world for the first time.
For the base:
150 grams white or brown biscuit crumbs
50 grams butter
Cheese filling:
One and a quarter cups of sugar (250 grams)
1/2 package instant pudding (40 grams)
1 teaspoon vanilla extract
2 packages of 9% white cheese (500 grams)
1 package 30% cream cheese (250 grams)
2 and a half packages of whipping cream (625 ml)
Topping: 100 grams biscuit crumbs
Preparation instructions:
For the base: In a medium bowl, melt butter in the microwave, stir in the crumbs, place on the base of the pan and press down.
For the cheese filling: Place all the ingredients together in the mixer bowl and beat with the whisk on medium speed until you get a semi-whipped texture (not as stiff as whipped cream). Freeze for about 5 hours.
To serve: Remove from freezer, sprinkle biscuit crumbs evenly, release from springform pan ring. Let thaw in refrigerator for about an hour before serving.
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