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Easy cheesecake recipe

The cheesecake recipe is delicius, I've done in fresh to replace the classic jam sauce with fresh, seasonal fruit

Many people this is their favorite cheesecake


Serves: quite a number έστιν
Preparation time: 30 minutes
Baking time 360 '

For the base

2 packs crushed digestive biscuits

200 grams of cow's butter (I get an organic, Italian, green wrapper)

Ingredients For the cream

400 grams cream cheese

1 sweetened milk

250 g cream 35% whipped cream in

juice of 2 lemons

1 sprig vanilla

Ingredients For the fruit sauce

750 grams of strawberries or cherries (without the kernel)

1 / 2 cup of crystalline sugar

3 tablespoons brandy or rum

Crush biscuits in a blender and mix with butter for a bit before we lyosei (attention not to burn). He wants good stirring, to "wet" cookies from butter. Spread the mixture in a Pyrex glass baking pan and press well with a spoon to give the same thickness throughout and is compact. Cover with film and put in refrigerator for 2 hours.

Beat in the bucket of the mixer the cream cheese with sweetened be homogenized, add the juice and vanilla, mix them for a few more minutes, remove the mixer and incorporate the cream with spatula. Spread the cream on the basis biskotenia Replace fresh in the refrigerator for at least 6 hours.

Peel and wash fruits. If strawberries are large cut them into 2 or 3 pieces. We put over medium heat a frying pan tefal and add a little - a little sugar to liquid. Add the fruit and stir vigorously with a wooden spatula (the spatoulitsa will get nice and red). Pour a drink and continue stirring until chylosei and become something of a jam or as a sauce (no more than 20 minutes). Allow sauce to cool well (1 hour) and spread over cream cheese. It is best to put the sauce over the fruit in fresh 2 to 3 hours before serving.

TIR: Before you throw the fruit in pan, place them in a deep dish and Heat briefly in microwave. So, without much difference in temperature with the warm and sugar is not burned up in the sauce Crystals. Stolen from chef's secret.
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