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Recipe of Marzipan Cheesecake with Cajeta Flan
Recipe

Marzipan Cheesecake with Cajeta Flan

2h
3 mins
Low
143
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Prepare this incredible cold marzipan cheesecake with a chocolate biscuit crust and a delicious cajeta flan that makes the perfect combination. It's a quick dessert and the best thing is that you do not need an oven to prepare it.
Learn more about D´Gari

Ingredients

10 portions
  • 2 cups chocolate cookie, milled
  • 2 tablespoons peanut butter
  • 1/2 cups butter, melted
  • 2 packages cream cheese, 190 gc / u
  • 1 cup milk
  • 1/2 cups Nestle media creama
  • 10 Marzipan
  • 1 tablespoon liquid vanilla
  • 1/2 cups sugar
  • 2 envelopes gelatin, (7 gc / u) hydrated and melted
  • 1 liter milk, tibia
  • 1 box Flan D'Gari® Sabor Cajeta, 84 g

Preparation

For the base, mix the ground cookies with the peanut butter and the melted butter until you get a masita.
Pour the mixture into a ring or cake mold 15 cm in diameter and compact with the help of a spoon to form the base. Refrigerate
For the cheesecake, blend the cream cheese with the milk, the half cream, the marzipan, the vanilla, the sugar and the greenery until obtaining a homogeneous mixture.
Pour the cheesecake mixture on the biscuit base, filling half of the mold, mix with a spatula and refrigerate until set.
For the flan, empty and mix the D'Gari® caramel flavor in the warm milk. Heat over low heat and continue to stir until it boils and cook for 3 minutes. Cool it taking care that it does not curdle.
Pour the custard upon the cheesecake and return to refrigeration until it cools. Unmold, cut into slices and decorate with whipped cream and crumbled marzipan.

PRESENTATION

Cut into slices and garnish with whipped cream and powdered marzipan.

TIPS

Take care that the flan is not hot before pouring upon the cheesecake, to avoid mixing the layers.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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