Ingredients -
Biscuit (any butter cookies or digestive cookies ) - 1 pac of 200 g
Almond brittle - 1/2 cup
Cream cheese - 1 cup
Butter - 9 tbsp melted
Dulche De Leche - 1/2 cup
Vanilla essence - few drops
Heavy cream - 100 ml
Gelatin - 2 tsp mixed in 3 tbsp of hot water
Salt - a pinch
Almond brittle -
Almond toasted and chopped - 1/2 cup
Butter - 2 tbsp
Sugar - 1/4 cup
Salt - a pinch
1. In a pan heat butter and sugar over a medium heat,
stirring in between.
2. Keep stirring the pan and cooking until it is caramelized
and turns golden brown.
3. Add the chopped and toasted almonds, vanilla essence
and the salt into it.
4. Grease a foil or a plate and pour the mixture over it.
Let it sit for 10 minutes and break it into pieces .
Store in an airtight container, it's ready to use.
Dulce De Leche -
Milk full cream - 1/2 litr
Sugar - 1 cup
vanilla essence - 1/2 tsp
1. In a heavy bottomed pan pour the milk and sugar and
bring it to boil.
2. when it comes to boil slow the heat and simmer it in
a low heat stirring it occasionally.
3. Keep simmering it until it thickens and caramelizes ,
stirring it more often to avoid sticking. It will taken
almost an hour to reduce it
4. Remove from heat and stir vanilla essence.
Cream Cheese -
Full cream milk - 1/2 ltr
White vinegar - 2 tbsp
Boil the milk in a heavy bottomed pan, when it comes
to boil , pour the vinegar and stir it until the milk curdles
and is separated fully. Take a fine sieve or a cheese cloth
and strain it completely. keep it like that for 15 to 20 minutes
until it is completely drained and ready to use.
This recipe yields 1 cup of cream cheese. If you want more
of it the quantity of milk can be increased.
Cheese cake Method -
1. Grind the biscuit in a blender until it resembles fine crumb.
2. Add 9 tbsp butter in it and mix it thoroughly.
3. Take a 6 inch springform tin and grease it with butter.
4. Spread the biscuit crumbs in it evenly and pat it nicely.
5. Put it in the fridge to set until the filling is ready.
6. Blend the cream cheese in a big jar until it is mixed
well for 1 minute and is creamy and smooth, add the
dulce de leche, whipping cream, gelatin, vanilla essence
and blitz it until all are incorporated well.
7. Pour it over the set biscuit crust evenly, sprinkle the
almond brittle over it generously.
8. Let it set it in a fridge for 4-5 hours. decorate it with
some almond brittle and dulce de leche or whipped cream.
It can be garnished with fresh fruits like cherries, kiwi,
apple slices etc.
