Horchata Cheesecake

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

Harina Tres Estrellas

If you thought you had tried all the original desserts, you were mistaken! This Horchata Cheesecake recipe will be one of the best easy desserts you’ll ever try and be able to prepare.

For this no-bake dessert, you need to keep an important detail in mind: when adding the horchata cream, it must be completely cold so that it can be whipped easily and achieve a creamy and smooth consistency.

Reviewed by Editorial Team of Kiwilimón

Published: 30-04-2019

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. In a cake pan lined with parchment paper, place the cookie mixture and press down with a spoon to form a base. Set aside. For the cheesecake, beat the cream cheese and add the horchata cream, vanilla extract, and gelatin in a thin stream. Pour over the cheesecake base, smooth with a spatula, and refrigerate until set.