Cheesecake
The cookies are an essential base for this delicious cake, and the preparation process begins with crushing them. You can put them in a blender or, if you prefer, crush them with a rolling pin until you achieve a fine texture, similar to breadcrumbs. Once crushed, transfer them to a heat-resistant glass bowl. Add a generous tablespoon of melted butter over the cookies and mix well, ensuring that each crumb is coated with butter. Place the bowl in the preheated oven at 180 degrees Celsius for about 5 minutes. After the time has expired, remove the bowl from the oven and, with your hands, mix the cookies to integrate the remaining butter. Use a spatula or the bottom of a glass to press the mixture, forming an even layer at the bottom of the bowl.
Next, take care of the pineapple compote. Put both the fruits and the juice in a blender and mix until you obtain a smooth and homogeneous paste. This puree will add a fresh and sweet flavor to your cake. Next, prepare the jelly, following the instructions on the package, but with a small adjustment: use only half the recommended amount of liquid. This will ensure a denser and more stable consistency. After preparation, let the jelly cool completely.
For the cream cheese, take the "Morphat" chantilly cream, which has a texture similar to thick sour cream, and whip it with a mixer together with the milk for about a minute. Then, add the "Philadelphia" cream cheese and continue mixing for 2-3 minutes until you achieve a smooth and creamy consistency. Incorporate the pineapple puree and mix for another minute, then add the cooled jelly. Continue mixing with the mixer for 2-3 minutes until all the ingredients are well integrated.
Carefully pour this mixture over the cookie layer and use a spatula to spread it evenly. Place the bowl in the refrigerator for about two hours, during which the cream will set and create a fine, delicious texture. After the time has passed, carefully spread a layer of jam over the entire surface of the cake. This will add a sweet and appetizing finish, and the cookies at the base of the cake will soften, forming a thin and delicious crust. This is how a refined cake is completed, perfect for any occasion!
Ingredients: 1 pack of 'Digestive' biscuits, 1 box of 'Morfat' whipped cream, 2 sachets of lemon jelly, 2 boxes of 'Philadelphia' cream cheese, 1 small can of pineapple compote, jam to taste (I used 'Fruit filling' with summer fruits), 1 tablespoon of butter, 125 ml of milk (half a glass).
