1Prepare the cookie base using 140g of María cookies and 40g of butter.
2Prepare the cookie base using 140g of María cookies and 40g of butter.
3Prepare the cookie base using 140g of María cookies and 40g of butter.
4Place the butter in the refrigerator to harden while preparing the cream.
5Place the butter in the refrigerator to harden while preparing the cream.
6Place the butter in the refrigerator to harden while preparing the cream.
7Prepare the cream with 400g of cream cheese (Philadelphia), 250g of Kinder cream (hazelnut cream), 4 crushed Kinder Buenos, 400ml of cooking cream, 4 eggs, and 10g of cornstarch.
8Prepare the cream with 400g of cream cheese (Philadelphia), 250g of Kinder cream (hazelnut cream), 4 crushed Kinder Buenos, 400ml of cooking cream, 4 eggs, and 10g of cornstarch.
9Prepare the cream with 400g of cream cheese (Philadelphia), 250g of Kinder cream (hazelnut cream), 4 crushed Kinder Buenos, 400ml of cooking cream, 4 eggs, and 10g of cornstarch.
10Add 75g of sugar; this is optional as the Kinder cream is already sweet. If you prefer it sweeter, use 50-100g.
11Add 75g of sugar; this is optional as the Kinder cream is already sweet. If you prefer it sweeter, use 50-100g.
12Add 75g of sugar; this is optional as the Kinder cream is already sweet. If you prefer it sweeter, use 50-100g.
13Bake in a 21 cm mold. Baking time will vary by oven; 30 minutes at 200ºC is suggested, or 25 minutes if you prefer it less set.
14Bake in a 21 cm mold. Baking time will vary by oven; 30 minutes at 200ºC is suggested, or 25 minutes if you prefer it less set.
15Bake in a 21 cm mold. Baking time will vary by oven; 30 minutes at 200ºC is suggested, or 25 minutes if you prefer it less set.
16Once removed from the oven, let it rest for 20 minutes.
17Once removed from the oven, let it rest for 20 minutes.
18Once removed from the oven, let it rest for 20 minutes.
19Refrigerate for a minimum of 4 hours to thicken.
20Refrigerate for a minimum of 4 hours to thicken.
21Refrigerate for a minimum of 4 hours to thicken.
Ingredients
140 g Galletas María
140 g Galletas María
140 g Galletas María
40 g Mantequilla
40 g Mantequilla
40 g Mantequilla
400 g queso crema (Philadelphia)
400 g queso crema (Philadelphia)
400 g queso crema (Philadelphia)
250 g crema Kinder (crema avellanas)
250 g crema Kinder (crema avellanas)
250 g crema Kinder (crema avellanas)
4 Kinder Buenos triturados
4 Kinder Buenos triturados
4 Kinder Buenos triturados
400 ml nata para cocinar
400 ml nata para cocinar
400 ml nata para cocinar
4 huevos
4 huevos
4 huevos
10 g maicena
10 g maicena
10 g maicena
75 g Azúcar
75 g Azúcar
75 g Azúcar
Equipment
MOLDE 21 cmfrigoríficohorno
Tips
Meter la mantequilla al frigorífico mientras preparáis la crema para que endurezca.
Echarle azúcar es opcional; si te gustan más dulces, con 50-100g es suficiente (lo normal es echarle).
El tiempo para hornear dependerá de tu horno. En el mío es 30 mins a 200ºC. Si os gusta menos cuajada valdría con 25min.
Una vez salga del horno, dejar reposar 20 min y meter un mínimo de 4 horas al frigorífico para que espese.