Marina Navarro and Marina Perez

PREPARATION:
hello friends of the class, now we have to show you how to cook .... a cheese cake

Marina Navarro and Marina Perez

INGREDIENTS:
STRAWBERRIES

CHEESE

LEMON

GELATIN

CUSTARD CONDENSED MILK CUP

BUTTER

COOKIES

Marina Navarro and Marina Perez

EQUIPMENT:
Rolling pin Teaspoon Blender Bowl Knife Fork Tray

Marina Navarro and Marina Perez

4

PREPARATION:
We will begin preparing the foundation of our cookie cake. To do this, grind the cookies using a food processor or by putting them in a bag and beating them with a rolling pin, until a fine powder biscuit. Melt butter and mix with the biscuit powder (should be like wet sand). We cover the base of a springform pan for 20 to 24 cm with baking paper, we distributed over the cookie dough, pressing down firmly, and introduce it in the freezer while preparing filling our cheesecake. Then prepare the cream cheese filling. Put all ingredients in a saucepan (low heat), stir vigorously until it has dissolved on custard and no lumps, we got the fire and continue stirring constantly until boiling (takes about 10 minutes). Remove from heat and pour the cream cheese over the biscuit base we had prepared. We fridge at least a couple of hours, better overnight

Marina Navarro and Marina Perez

Marina Navarro and Marina Perez

Finally, we will prepare the strawberry sauce. Hydrate gelatin leaf in a glass of cold water for 5 minutes, and in a separate saucepan, heat strawberries washed with lemon juice and sugar, and stir constantly while grinding raspberries. When the strawberry sauce is hot, and crushed to our liking, we incorporate the well drained gelatin to this mixture, stirring until completely dissolved. Distribute the raspberry sauce over the cake and we put back in the fridge until we go to use it. (if we do not use jelly, just mash the strawberries, sugar and lemon juice and pour over.

Marina Navarro and Marina Perez

THE RESULT:

Marina Navarro and Marina Perez

THE END