The cheesecake is one of the most beloved and versatile desserts, and this version with jam is perfect for any occasion. Originally from Europe, this recipe has been adapted worldwide, and here we show you a simple and delicious version that will delight the whole family. It is ideal for beginners in baking, as it does not require an oven for the filling and only a short baking time for the biscuit base.
The combination of the crunchy Maria biscuit base with the creaminess of Philadelphia cheese and cheese spreads, along with the tangy lemon and the sweetness of berry jam, creates a perfect balance of flavors and textures. The lemon jelly helps the cake set without baking the filling, saving time and effort.
Cook
40 min
Servings
8
The cookies are chopped in a blender and mixed with the margarine. You make a paste and put everything in an easy mold to disassemble in the bottom, maybe one of those that open up, and
It is put in the oven for 20 minutes for the cookie to be made
Put the Philadelphia cheese, the cheeses, the sugar, the lemon juice, and the cream in a bowl. Stir well so that a liquid paste is left
The jelly is made according to the instructions on the box and added to the previous mixture
Once the cookies are ready, add all the previous mixture and leave it in the fridge for a few hours to set
Once it has set, it is disassembled and the jam is put on top
And to EAT, which is chupetebuena. It's best to do it from one day to the next, and depending on the jelly you've made, it will curdle.
