Desserts from Chile
translated by Spanish with
The best of the best
Preheat oven to 180 ° C
Inside a ziploc bag, spray the cookies with the help of a roller or uslero. Pour the melted butter and mix until obtaining a homogenous and malleable chocolate paste.
Incorporate the cookie mix into our pre-shriveled cheesecake mold, crushing it to a compact, hard base. Reserve in the refrigerator for at least 20 minutes
In a bowl beat the cream cheese until smooth and soft (try to have it at least 1 hour at room temperature before use) Then, incorporate 125 gr of sugar and continue beating until incorporated
Now, we will add the 125 gr of natural yogurt and beat until completely incorporated.
Add the eggs one by one and beat to incorporate them and add the touch of vanilla extract
Then we will add the sifted flour to our mixture and we will give one last beat
We will remove our cheesecake mold from the refrigerator and pour our mixture into it. We will give small blows to our mold on a cloth to remove the bubbles of our mixture.
We will cover our cheesecake mold with aluminum foil so that it does not get water when it is cooked. Now, we will take it to the oven and put 1.5 cm of lukewarm water in the oven can
During the first 30 min, our cheesecake should be baked uncovered, then, in the next 30 min, we must cover the surface of the cheesecake with foil to prevent it from browning and turning white.
After the time, turn off the oven and let stand our cheesecake inside until cool then take to the refrigerator to curdle and harden (I suggest a covered day of rest to avoid impregnation of odors
In a pot, pour the two cups of frozen or natural raspberries, 125 gt white sugar and half lemon juice. Let reduce until it becomes jam. Cool and cover the cheesecake.