3 packages cream cheese, Philadelphia (226 grams each)
1/2 cups whipping cream
3/4 cups sugar
1/2 cups sour cream
2 tablespoons cornstarch
1 teaspoon vanilla essence
4 eggs
raspberry jam, for decoration
raspberries, for decoration
Preparation
1h 20 mins
0 mins
Medium
For the cake crust:
Crush the María cookies until they turn to powder. Melt 130 grams of butter in a pot and add the crushed María cookies. Place it in the cake mold, pressing to make it smooth. Set aside.
For the cake:
Mix the cream cheese (at room temperature) with sugar using a mixer.
Add the eggs one by one, making sure to scrape down the sides with a spatula.
Add the creams, cornstarch, and vanilla, and mix well (do not overmix, just stir quickly).
Pour it into the mold with the cookie base and bake at 190°C (350°F).
Bake in the oven for about 45-50 minutes (the center of the cake should be slightly jiggly when removed from the oven).
Let it cool and decorate the cake with jam and raspberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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