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A delicious fresh and creamy dessert with a hint of lemon and a crunchy oreo biscuit crust. It is very easy to make and it is delicious, it has a very intense and delicate flavor. Taste it and it will be your favorite dessert!
270 grams oreo cookie, crushed without the filling
90 grams unsalted butter
900 grams cream cheese
200 milliliters greek yogurt
250 grams sugar
1 egg yolk
3 egg whites
1 tablespoon lemon juice
3 tablespoons flour
1 tablespoon liquid vanilla
300 grams oreo cookie, to decorate (again without the filling, only the cookie)
Preparation
Biscuit base: mix the already powdered biscuit with the butter to ointment point until forming a consistent dough, (neither too dry, nor too moist, the amount of butter is the exact one for the biscuit measure)
Line the bottom of the mold for chesse cake with waxed and greased paper, form the crust with the biscuit mixture, press well and refrigerate until the mixture of the chesse cake. Meanwhile Preheat oven to 200 ° c
Beat the cream cheese, add the sugar, lemon juice, flour, yogurt and vanilla essence.
Once it is well mixed, add the eggs one by one and finally the yolk, beat well.
Once the ingredients are incorporated, remove the mold from the refrigerator, pour the mixture, mix and bake for 10 min at 200 ° C. After 10 min. lower the temperature to 190 ° C and continue baking for 30 min, turn off the oven and let the chesse cake cool down inside it for about 5 hours (without opening the oven at any time)
After the time take out of the oven and without unmolding ... start to decorate with the powdered cookie, put on top and refrigerate for 6 hours, after the time take out of the refrigerator, unmold and ready.
PRESENTATION
Serve chilled on a glazed lemon or strawberry mirror, or on a chocolate syrup mirror.
TIPS
Refrigerate an entire night to obtain a firmer consistency.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
361.9
kcal
18.1%
Carbohydrate, by difference
33.3
g
11.1%
Protein
5.4
g
10.8%
Total lipid (fat)
23.8
g
36.62%
100
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