The most effortless & delicious cheesecake ever!!🍋

🍓 Ingredients for the base:

2 cups ground cookies

3 tbs white sugar

l tbsp powdered milk

¼ tsp fine salt.

6 tbs unsalted butter melted

🍓 Ingredients for the stuffing:

4 cups cream cheese at room temperature

1 ⅓ cups white sugar

½ tsp fine salt

1 tbsp vanilla extract

4 eggs at room temperature

1⅓ cups whipping cream

🍓 Ingredients for fruit glitter

7 tbs sugar

1 tbs maicend

½ cup water

2 tbs of lemon juice

1. To make the base: Crush cookies in a processor. Add milk powder, sugar, salt, stir. Pour the melted butter and mix.

2. Butter a 6-inch springform pan. Wrap the outside of the bottom of the mold with one or two layers of aluminum foil.

3. Place the buttered crumbs in a springform mold and with the help of your fingers, a spatula or a glass, press the crumbs into the bottom of the mold until a uniform layer of crumbs is formed. Put the mold in the freezer while we preheat the oven.

4. Place a rack in the center of the oven. Preheat the oven to 350F and place the springform pan on a baking sheet. Once the temperature is reached, bake for 10 minutes. Take it out of the oven and set it aside to cool and once cold we put it in the freezer again. Reduce the oven temperature to 325F

5. In a pot boil water for the bain-marie. Add the cream, cheese at room temperature to a mixer bowl, beat with the paddle attachment until the cheese is completely smooth and creamy in texture, approximately five minutes at medium speed. In stand mixer, speed 4-5. During those five minutes, stop the mixer and with the help of a spatula make sure to scrape the sides of the bowl so that all the cheese is beaten correctly.

6. With the mixer running, add sugar and salt, continue beating for three more minutes. Once mixed, add the vanilla, when it is well incorporated, add the room temperature eggs, one by one, beating for 1 full minute after adding each egg. Reduce the speed of the mixer to low and add the whipping cream. Continue beating for approximately 3 more minutes.

7. We take the springform pan out of the freezer and place it in a baking mold or pan that is wider than the springform pan and tall enough to pour water so that it reaches half the height of springform mold.

8. Pour the cream cheese mixture over the cookie base. Add the boiling water to the baking container. The water should reach halfway up the sides of the springform pan.

9. Bake for 90 minutes. Once the hour and a half has passed, turn off the oven and keep the oven door open with a wooden spoon. We leave the cheesecake in the oven with the door open for another hour so that it cools gradually.

10. After 1 hour, carefully remove cheesecake from the oven. Remove the springform pan from the bain-marie and remove the layers of aluminum (carefully, there may be a little hot water on the aluminum foil). Let the cheesecake cool for 30 minutes or until it reaches room temperature.

11. When the cheesecake is cold, cover the top with plastic wrap and refrigerate for at least 4 hours, although overnight is ideal.

12. We start the fruit glaze/ shine by mixing sugar and cornstarch in a pot. Add water, lemon juice and mix. Turn on the stove at medium temperature and with the help of a spatula, stir constantly until it reaches a medium consistency. Once the temperature has been reached, unmold the cheesecake and begin to dip your fruit in and decorate the top of your cheesecake. And enjoy!

I also added some whipped cream, but this is optional!

I whipped 1 cup of heavy cream with 3 tbsp of powdered sugar with the whisk of my mixer.

Yield: 2 CHEESECAKES IN 6' REMOVABLE MOLD/ SPRING FORM

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