Today we bring another recipe from our friend Luz Maria Lagoa Vives. Hello friends. Another pastry Saint Friday, on the day of the pastry chef,,, and today more than ever proud of my achievement,,,,, the recipe that I share with you today, does not involve much manipulation,,,, only the weight of the glass and the full mold,,,, splints on hands,,,, and I have achieved it 👏👏👏👏
Wanting is power,,,,I know that I still have a long way to go to be 100%. But today, after 2 months, I can say that yes, I will be able to do more in the future.
Today I bring you a cheesecake (I’m a fan of them), with soft nougat, which I still have in the cupboard. Great, you have to try it.Brutal good. I encourage you to do so ❤
Cheese and nougat cake with thermomix
Cheese and nougat cake with thermomix
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Cooking time:
Total Time
Spanish Cuisine
Category:
desserts with thermomix Recipes with Thermomix for Christmas
Cheese and nougat cake ingredients with thermomix
BASE
- 200 gr cookies (of the variety you have)
- 80 g melted butter
CHEESECAKE
- 600 gr cream cheese
- 300 gr soft nougat
- 200 ml sour cream (sour creme)
- At the end in notes, I will tell you how to do it
- 4 eggs (M)
- 150 gr sugar
- 25 g cornstarch
- Pinch of salt
DECOR
- 200 ml whipped cream
- 30 g powdered sugar
- A little bit of the crumbled nougat
Preparation of cheese and nougat cake with thermomix
BASE
- We pulverize the cookies,
- 10 seconds / speed 6
- We put it aside in a bowl and add the melted butter, mix.
- We line the base and sides of the mold (22 cm in diameter) with baking paper, pour the dough and distribute it over the surface using pressure.
- Reserve in refrigerator
CHEESECAKE
- Nougat in pieces in the glass,
- 4 seconds / speed 5
- Reserve
- Cheese, sour cream and sugar in the glass,
- 10 seconds / speed 6
- We add the eggs one at a time, until the first one is added, we do not add the next one, all at speed 4.
- Finally, the cornstarch along with the salt,
- 5 seconds / speed 4
- Add the reserved nougat and mix with a spatula.
- We take the base out of the refrigerator and pour,
- Oven preheated to 200°, heat up and down
- We bake for about 35 min.
- Then we turn off the oven, open the door a little and leave it inside for 30 minutes.
- After time, we remove from the oven. When it cools, we put it in the refrigerator for about 4 hours.
- After that time, we unmold and finish decorating as desired.
Grades
To make the sour cream, the quantities for this recipe, we will need 180 ml of whipping cream to which we will add 20 ml of lemon juice, stir, cover and leave at room temperature for about 12 hours.
If we are not going to need it yet, after those hours, we will leave it in the refrigerator.
It has a useful life of about 7 to 10 days.
As the days pass, it will acquire greater consistency and will be more optimal for use.
ONLY LEFT TO ENJOY, GOOD PROFIT
recipe by Luz Maria Lagoa Vives
Cheese and nougat cake with thermomix
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