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Recipe

Cheese Cake with Fruits of the Forest

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Delicious mascarpone cake with red fruit coulis ... a delight

Ingredients

8 portions
  • 40 Vanilla cookies, Maria type
  • 135 grams butter
  • 50 grams walnut
  • 225 grams mascarpone cheese
  • 90 grams cream cheese
  • 150 grams natural yogurt
  • 150 grams whipping cream
  • 1 can condensed milk
  • 3 eggs
  • 3 cups raw sugar
  • 250 grams fresh berries, of your choice
  • 1 orange juice

Preparation

Spraying the vanilla cookies in the blender, from 10 to 10 is easier. Chop the nut into small pieces and mix it with the melted butter until it forms a paste with which the bottom of the removable mold is covered. Take it to cool.
Beat the cream to beat, then add the mascarpone cheese, cream cheese, yogurt and condensed milk. Separate the yolks from the whites and add only the yolks.
Beat the egg whites until the nougat point, once they are sponged, mix in an enveloping form with the previous mixture. Take to the oven at medium temperature for 30-40 minutes. Until when introducing a knife it comes out clean. Allow to cool first in the oven, then take it to the refrigerator.
Make a syrup with water and sugar, because this thick put the fruits to cook in this syrup, move constantly and keep the fire low, until it starts to make a syrup, since the fruits are breaking down put the juice of the orange , if you like you can put some kind of liquor at this time. With a crusher crush the fruit or if you prefer to pass through the blender or processor, This mixture must be thick as it will serve as the top of our dessert.
Once cold and a little before serving, unmold the cake and bathe with the fruit coulis.

PRESENTATION

Decorate with some fruits that we have left or with a little chantilly.

TIPS

If the pie remains at least one night in the refrigerator it will be richer and more consistent.

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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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