Cheesecake
"Philadelphia light" and l ingredients1 curd
light cream (low fat) 2 tubs of Philadelphia cream cheese type light (300 g) 250 ml of milk curd semi desnatada2 envelopes (12 gx 2) 6 tablespoons liquid azúcarcaramelo the type moldegalletas maria (those required by the mold)
Cake Preparation: Put a simmer in a pot of cream and cheese, stirring occasionally to prevent sticking and the cheese will gradually undoing . In parallel temperate dilute it with milk and curd envelopes ensuring that no lumps, if necessary give a splash of mixer to be none. Once you have either add it to dilute pot in which we have the cream and milk, we got a little fire and continue stirring until it begins to boil, when they retire from heat and add sugar. Beat all well with the mixer until we have a Cream-like liquid, like a smooth white sauce. Finally pour the mixture into a mold that you previously spread with caramel and covered with cookies, so when they are going to unmold the cake basis. Please note that depending on the size of the container for dessert we will more skinny or heavier, that to your liking. We put in the fridge and ready to eat the next day. Carefully unmold a large font, it looks like cheese flan but to me it tastes smooth and creamy. Hope you like it and I shall count if prepared.
light cream (low fat) 2 tubs of Philadelphia cream cheese type light (300 g) 250 ml of milk curd semi desnatada2 envelopes (12 gx 2) 6 tablespoons liquid azúcarcaramelo the type moldegalletas maria (those required by the mold)
Cake Preparation: Put a simmer in a pot of cream and cheese, stirring occasionally to prevent sticking and the cheese will gradually undoing . In parallel temperate dilute it with milk and curd envelopes ensuring that no lumps, if necessary give a splash of mixer to be none. Once you have either add it to dilute pot in which we have the cream and milk, we got a little fire and continue stirring until it begins to boil, when they retire from heat and add sugar. Beat all well with the mixer until we have a Cream-like liquid, like a smooth white sauce. Finally pour the mixture into a mold that you previously spread with caramel and covered with cookies, so when they are going to unmold the cake basis. Please note that depending on the size of the container for dessert we will more skinny or heavier, that to your liking. We put in the fridge and ready to eat the next day. Carefully unmold a large font, it looks like cheese flan but to me it tastes smooth and creamy. Hope you like it and I shall count if prepared.
0 comments:
Post a Comment