The Cheesecake is a dessert popular in United States and Spain and is one of the sweets which has more variations. This cake is ideal for a snack or a dessert of celebration and like both children and adults, thanks to the freshness of the cheese. In addition, it is very easy to do, since it does oven, but we recommend to make the day before so you have time to settle well in the refrigerator, although we must remember to take out it 30 minutes before drinking it, so that it acquires a creamy texture and it can turn out more easily.
Option 1: of toffee and chocolate Cheescake
Ingredients:
For the base
- 100 g of biscuits
- 80 g of butter
- 2 tablespoons pure cocoa
For the toffee
- 50 ml water
- 150 g sugar
- 200 ml milk
- 200 ml of liquid cream
- 250 g milk chocolate
For the filling
- 200 ml double cream
- 6 neutral gelatin sheets
- 300 g cream cheese
- Pure cocoa for the finish
Procedure:
- Crush cookies with butter and cocoa until a mix compact and uniform.
- Cover this mixture with a detachable cakes mold base. Reserve in the refrigerator so it is hardening while you prepare the rest of the cake.
- Hydrate the leaves of gelatine in a glass of water.
- Meanwhile, heat the milk and the cream of the toffee in a saucepan and keep warm.
- Apart, in a non-stick pan, put the water with sugar and is made a caramel, with care to avoid burning.
- As soon as you take color, add the hot milk and cream mixture and stir vigorously with a rod so that candy not to crystallize.
- Wait for it to cool a little and add the drained gelatine and chopped chocolate. Beat with a whisk until they are completely melted and integrated.
- Beat the remaining cream with cream cheese and add to the mixture.
- Pour in mold on dough biscuits and butter and leave in the refrigerator overnight to set well.
- At the time of serving, remove from pan and sprinkle with pure cocoa.
Option 2: Toffee and chocolate topped cheesecake
Ingredients:
- 200 g digestive biscuits
- 100 g butter, softened to room temperature
- 400 g of cream cheese
- 200 g of mascarpone cheese
- 150 g icing sugar
- 1 teaspoon of vanilla extract
- 175 ml of liquid cream to mount
- 70 g of toffee
- 50 g of dark chocolate for desserts
Procedure:
- Grease a detachable with butter and cover with baking paper.
- Place cookies digestive in a plastic bag, remove all the air, seal and crush the crackers with a rolling pin until they are reduced to a fine powder.
- In a bowl, mix the powder from the rest of the butter cookies and Remove until it is a uniform mass.
- Using a spoon, place this mass at the base of the Pan, smoothing the surface well. Put in the fridge for an hour to the base sits well.
- In a bowl, mix with the help of a blender cheese cream, mascarpone, icing sugar and vanilla extract, to form a homogenous mass.
- Separately, mount the cream, carefully not go because butter is made. Add the cream to the cheese mixture and beat until the two mixtures are fully integrated.
- Remove mold from the refrigerator and pour the mixture of cheese and cream over the biscuit base. Smooth surface and reintroduced in the fridge for a minimum of 4 hours (Although it is best to stay the night).
- About 30 minutes before serving, melt the toffee in the microwave for about 20 seconds, stirring every few seconds.
- With a spoon, drizzle the toffee on the surface of the cake. Do the same with the chocolate.
- Return to put the cake in the refrigerator for a few minutes so that coverage to harden before serving.
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