Cheesecake with crackers recipe
Today we will prepare the recipe for cheesecake with biscuit base to which the touch of strawberry jam brings a very special freshness. A dessert with a creamy and spongy texture that will delight family or friends.
Delicious recipe easy to prepare with Küken without the need for an oven.
When preparing this recipe we must take into account the time the cake needs to cool down between some of the steps (3 hours in step 14 and 1 hour in step 14), to be able to continue with the preparation.
That is why it is always better to prepare this recipe a day in advance. If we prefer, we can use another type of jam, according to our own tastes.
We mount the blade accessory on our Küken robot.
Add 150g of digestive biscuits broken with the hands.
Grind for 10 seconds at speed 12.
If any large pieces remain we can repeat the previous step 3 or 4 seconds.
Add 100g of cold butter.
Cook for 3 minutes at 80ºC and speed 3.
In a removable circular mold of approximately 25 cm in diameter, pour the mixture and with the help of a spoon spread it well throughout the base of the mold. Put the mould in the fridge to cool down while we continue with the preparation.
Soak 3 sheets of gelatine in cold water for 5 minutes.
Without cleaning the mixing bowl and with the blade accessory still on, add 100g of whipping cream, 100g of sugar and the 3 sheets of gelatine, well drained.
Cook for 3 minutes at 80ºC and speed 1.
Add the rest of the cream (250g), 250g of mascarpone cheese and 100g of Philadelphia cheese.
Stir 10 seconds at speed 5.
Take the mould out of the fridge and pour the mixture over the biscuit and butter base. Spread well over the entire surface and put it back in the fridge for about 3 hours so that it acquires a solid texture.
Once 3 hours have passed, take the mould out of the fridge, soak 2 sheets of gelatine in cold water for 5 minutes. Once they are hydrated, drain them and put them in a bowl with the strawberry jam, stir to mix well and heat it in the microwave or in a saucepan on the heat for a few minutes, until it has a more liquid texture. Spread the mixture well over the entire surface of the cake and put it in the fridge for another 1 hour.
OUR COOKIE CHEESECAKE IS READY!
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