Prepare this incredible cold marzipan cheesecake with a chocolate cookie crust and a delicious cajeta flan that make the perfect combination. It’s a quick dessert, and the best part is that you don’t need an oven to prepare it.
2 envelopes unflavored gelatin powder, (7 g each) hydrated and melted
1 liter cow's milk, warm
1 box D’Gari® flan caramel flavor, 84 g
Preparation
2h
3 mins
Low
For the crust, mix the crushed cookies with the peanut butter and melted butter until you obtain a dough.
Pour the mixture into a 15 cm diameter ring or cake mold and compact using a spoon to form the base. Refrigerate.
For the cheesecake, blend the cream cheese with the milk, half cream, marzipans, vanilla, sugar, and gelatin until you achieve a homogeneous mixture.
Pour the cheesecake mixture over the cookie base, filling half of the mold, smooth with a spatula, and refrigerate until set.
For the flan, empty and mix the D’Gari® cajeta-flavored flan into the warm milk. Heat over low heat, stirring continuously until it comes to a boil, and cook for 3 minutes. Cool, making sure it doesn't set.
Pour the flan over the cheesecake and return to the refrigerator until set. Unmold, cut into slices, and decorate with whipped cream and crumbled marzipan.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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