Ingredients for a 24 cm diameter cake:
For the sake of:
200 grams crushed chocolate chip cookies
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80 grams melted butter
For the cheese filling:
750 ml white cheese 9%
2 cups sour cream
4 eggs
200 grams (1 cup) sugar
1 package Master Chef vanilla pudding with vanilla beans
For the milk jam cream:
1 container of sweet cream 38%
2 tablespoons powdered sugar
120 grams of milk jam
Preparation instructions:
• Prepare the kaltit: Mix the cookie crumbs with melted butter, press to cover the bottom of the pan and a centimeter up the sides, and freeze for fifteen minutes.
• Prepare the cheese filling: Mix in a mixer (or with a whisk) white cheese, sour cream, eggs, sugar and vanilla pudding to obtain a smooth and uniform mixture in texture.
• Ingredients and bake: Preheat oven to 190 degrees.
• Pour the filling onto the crust. and bake for 15 minutes. Reduce the heat to 170 and bake for another half hour, until it sets at the edges and the center remains jiggly (it will set after the cake cools). When baking is finished, partially open the oven door and let the cake cool inside. Remove and cool for another hour outside and put in the refrigerator for at least 3 hours and preferably 6 hours.
• Prepare milk jam cream: Whip the sweet cream with powdered sugar in a mixer until stiff, then gradually add the milk jam and fold it in with gentle movements so as not to damage the texture of the whipped cream.
• Unwrapping the cold cake Remove from the pan and drizzle small dollops of milk jam cream over it or spread milk jam cream decoratively over it (you can create a wavy look with a spoon). Keep covered and refrigerated until serving.
