Serves 1
Directions
- 1Crush the 250 grams of cookies. If you don't have a Thermomix, you can put them in a plastic bag and crush them with a rolling pin. Don't crush them too much.
- 2When crushed, put the cookies in a bowl and add 100 grams of butter cut into pieces at room temperature.
- 3With clean hands, crush the cookies and butter until you get a texture that reminds you of wet soil.
- 4Prepare a removable mold and add all the cookie and butter mixture to the mold and flatten it with the palm of your hand.
- 5With your fingers, take some of the cookie towards the corners to form a higher edge.
- 6When you have finished preparing the base, take it to the refrigerator to cool while we continue making the rest of the cake, but before anything else, preheat the oven from above and below to 200 degrees.
- 7In a large container, add the zest of one lemon, only the yellow part and when you have it grated, squeeze it to extract all the juice.
- 8In the same bowl where we had added the zest, also add the lemon juice and 200 ml of whipping cream, which is a small brick.
- 9With a whisk, stir until the cream thickens.
- 10When you have it, add 400 grams of cottage cheese, which is one of the typical cheeses that this cake has and 500 grams of Philadelphia-type cream cheese. There are recipes where they only add this type of cheese to the cake and they are also very good.
- 11Add 350 grams of glass sugar, a tablespoon of cornstarch and a teaspoon of vanilla paste or aroma.
- 12When you have everything added, use the hand blender to beat it until you have a homogeneous cream without lumps.
- 13With a spatula, lower the remains that may have been stuck to the walls of the bowl.
- 14Then you can add the three eggs and beat the mixture again.
- 15When you see that you have everything well bound again, take the mold out of the refrigerator, which will have already cooled and carefully pour all the mixture over the cookie.
- 16You already have it ready to take it to the oven. Put it in the preheated oven at 200 degrees for 15 minutes.
- 17And when 15 minutes have passed, lower the temperature from 200 degrees to 170 and let it bake at this temperature for 40 more minutes.
- 18Once this time has passed, open the oven and check that it is well cooked, sticking a knife in the middle. If so, put it back in the oven, close the door and turn off the oven and we will let it cool inside the oven until it is completely cold.
- 19Then you can take it out. Unmold it carefully.
- 20Now put the jam you have chosen in a saucepan, give it a few turns and take it to the fire until it begins to boil.
- 21When it starts to boil, you can remove it.
- 22And since I have chosen a red fruit jam and I don't like to find the seeds, I'm going to strain it.
- 23But if not, you can pour it directly, hot on the cake.
- 24Spread the jam well over the entire surface with a spoon.
- 25And now you have it ready.
Ingredients
- 250 gr Digestive biscuits
- 100 gr Butter
- 400 gr Requeson
- 500 gr Cream cheese
- 200 ml Whipping cream
- 1 Lemon zest and juice
- 3 Eggs
- 350 gr Glass Sugar
- 15 gr Cornstarch
- Vanilla paste or aroma
- Jam
Equipment
ThermomiPlastic bagRolling pinBowlSpringform panOvenGraterJuicerWhiskSpatulaHand mixerSaucepanStrainerSpoon
Tips
- If you don't have a Thermomix, you can put the cookies in a plastic bag and crush them with a rolling pin.
- It does not matter if there are some slightly larger pieces of cookie.
- The mixture of cookies and butter should remind you of wet soil.
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