This bunny cheesecake is the perfect dessert to enjoy with a good coffee or your favorite drink! So now that the coldest time of the year is approaching, don't hesitate to prepare this creamy cheesecake with the unique touch of Conejos®.
2 cups low-fat cream cheese, at room temperature, for the filling
1/4 cups low fat whipping cream, for the filling
2 tablespoons sweetener, for the filling
3 tablespoons flour, for the filling
1 1/2 tablespoons lime juice, for the filling
1 teaspoon vanilla essence, for the filling
3 eggs, for the filling
Rabbits®, melted, for decoration
low fat whipping cream, whipped, for decoration
Rabbits®, for decoration
Preparation
2h
1h 40 mins
Low
Mix the cookies and butter in a bowl until a firm consistency is achieved.
Add the cookie base to a previously greased round mold and use your hands to flatten it until it is 2 cm high. Refrigerate for 30 minutes.
For the filling: add the cream cheese to a bowl and cream it with a hand mixer. Then, incorporate the heavy cream, sugar, flour, lemon juice, and vanilla extract, continuing to beat. Beat for 3 minutes or until perfectly combined.
In another bowl, lightly beat the eggs with a fork, then add to the cream cheese mixture and fold in gently.
Pour the mixture over the cookie base until perfectly covered. Bake the bunny cheesecake at 160 °C for 90 minutes. Let it cool and unmold.
Place the Conejos® in a bowl and melt in a water bath for 8 minutes, stirring constantly. Set aside.
Assemble the bunny cheesecake on a rotating plate, decorate with milk chocolate and whipped cream, and give it a special touch with Conejos®.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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