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Cream cheese cake

Cream Cheese Cake

A wonderful, light cake made with creamy processed cheese. You can make the base for this delicate cake not only from cookies, but also from a sponge layer. You can bake the sponge yourself or buy a ready-made one. Then either pour the cream over the top or build it in layers, alternating sponge and cream.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Sponge cookies

180

Butter

Processed cheese

200

Cream (33%)

150

Powdered sugar

Water

Gelatin

Vanillin (a knife-tip's worth)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 9 g

Fats 42 % 28 g

Carbohydrates 44 % 29 g

364 kcal

GI: 4 / 71 / 25

Cooking method

Step 1:

The base. For the cake base you'll need: sponge or sugar cookies and melted butter.
Step 2:

Break the cookies into pieces. Put the cookies in a food processor and pour in the melted butter.
Step 3:

Blend the mixture into wet crumbs. You can do it all by hand - crumble the cookies or put them in a bag and run a rolling pin over them, then pour in the butter and mix everything with your hands. I always use a blender for the crumbs - it's quick and the crumbs come out more uniform.
Step 4:

Line a baking pan (8 in / 16 cm) with foil. Pour the cookie crumbs into the pan and press them over the bottom and up the sides, forming a rim about 2 cm high. Put the pan in the fridge for 1 hour.
Step 5:

The filling. For the cheesecake filling you'll need: creamy processed cheese; whipping cream (33-35% fat); powdered sugar; vanillin; gelatin; water.
Step 6:

Cover the gelatin with water and leave it to bloom for 10 minutes. Then warm the gelatin until the granules dissolve completely.
Step 7:

In a bowl, combine the cream cheese, powdered sugar, and vanillin.
Step 8:

Beat everything with a mixer until smooth.
Step 9:

Separately, whip the pre-chilled cream into a thick, stable mass.
Step 10:

Add the melted gelatin to the cheese mixture.
Step 11:

Beat with a mixer at low speed.
Step 12:

Gently but quickly fold in the whipped cream, stirring from the bottom up. The cream should turn out firm.
Step 13:

Spread the cream into the cookie-lined pan and smooth it out. Put the cake in the fridge for 3-4 hours.
Step 14:

You can decorate the finished cake with orange zest and mint leaves. Enjoy!

Once the cake has set (while staying tender inside, since there's very little gelatin in it), you can decorate it however you like. You could pipe a lattice of melted chocolate, or, like me, sprinkle it with grated orange zest. Chopped nuts also work - almonds, pistachios, hazelnuts.