Biscuit and philadelphia cheese cake with thermomix

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11 March, 2019

Biscuit and philadelphia cheese cake with thermomix

Today we bring a cheese and biscuit cake, very good and refreshing.

Ingredients Biscuit and philadelphia cheese cake with thermomix

Biscuit and philadelphia cheese cake with thermomix

2 Packages of rectangular cookies.
200 gr. Cheese spread.
600 gr of whipping cream.
150 gr of sugar
150 gr of whole milk
1 quart of sugar vanilla
1 and a half curd
Liquid caramel.

Accessories: Rectangular mold type plumcake.
To bear in mind: The cake needs to rest in the fridge 24 hours.

Preparation Biscuit and philadelphia cheese cake with thermomix

Distribute the caramel in the mold, so that the entire surface is covered.

Put in the glass all the ingredients except the cookies and program
5 seconds / Speed 6.

Next, we program
7 minutes / Temperature 100º / Speed 3.

If the cream, milk and cheese are cold to be in the fridge, you can program a minute more. Let temper

Mix a little in the glass before assembling the cake so that it thickens slightly; will have to have texture of custard, if on the contrary you leave the liquid mixture the cookies will float and the layers will not be well separate.

Pour some of this mixture into the mold on the caramel to cover the entire surface. (will have to have approximately 1 cm thick).

Place a layer of cookies, another layer of cream and so on until the mold is filled. It will end with a layer of cookies.

Wrap the transparent film and leave in the refrigerator until the next day.

The next day, turn the cake over and decorate with caramel.

Recipe sent by Laura Barrios Jiménez
our thanks