Preparation of the dough: beat the butter with the egg yolk and sugar until a paste is obtained.
Gradually add the powdered milk and the premix (cornstarch, cassava starch, rice flour) until a ball is formed.
Place it on a floured table, adding more premix until a smooth dough is formed. This is slightly flattened and stretched with fingers at the base of a removable cake mold or large cake.
Bake until dry but just golden.
Preparation of the filling: beat the cream with the sugar and vanilla. Set aside.
In a bowl, mix the unflavored gelatin with the water and microwave for 20 seconds.
Mix the cream cheese with the whipped cream and lemon zest.
Add a tablespoon of this mixture to the warm gelatin and mix well to avoid lumps, incorporating the rest of the preparation. If lumps still form, strain the entire mixture.
Unmold the dough onto the serving dish for the cheesecake and place the ring of the removable mold around it.
Pour the preparation and refrigerate for 4 hours.
Preparation of the red fruit sauce: In a bowl, place the red fruit jam along with 5 tablespoons of water and microwave for approximately 60 seconds. Remove and mix the water with the jelly.
Wait for it to cool slightly and pour over the cheesecake without removing the removable ring, then return to the refrigerator.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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