Name: Horchata Cheesecake
Prep time: 130 min
Yield: 12
Cuisine: Internacional
Ingredients: 1 1/2 cups whipping cream, for the horchata cream; 1/2 cups condensed milk, for the horchata cream; 1/3 cups Tres Estrellas® rice flour, for the horchata cream; 1 tablespoon cinnamon powder, for the horchata cream; 2 cups cinnamon cookies, for the base; 1/2 cups walnuts, finely chopped, for the base; 1/2 cups butter, melted, for the base; 3 packages cream cheese, for the cheesecake (190 g); 2 tablespoons vanilla essence, for the cheesecake; 2 envelopes unflavored gelatin powder, for the cheesecake (7g each); cinnamon powder, for decoration

Preparation

2h 10 mins

Low

Heat the whipping cream, sweetened condensed milk, Tres Estrellas® rice flour, and ground cinnamon over low heat; once it comes to a boil, remove it. Let it cool and set aside. Place the cookies in a bag and, using a rolling pin, crush them until you have a semi-fine powder. Mix in a bowl with the nuts and melted butter.

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Horchata Cheesecake

Ingredients

Preparation

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