CHEESE CAKE
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For TH 21
INGREDIENTS
1/2 cup of graham cookies
1/4 cup of margarine
1 1/4 cup of sugar
1 oz of lime peel
2 natural greek yogurts
1 cup of cream cheese
2 gelatine sheets
TOMATO MERMELADE
PREPARATION
Rehydrate gelatin sheets in a bowl with cold water. Heat milk in the microwave, without boiling. Add gelatin sheets and put aside.
Place margarine in a microwave container and melt it. Place cookies in the cup and grind during 1 minute, progressive 5-7-9 speed. Mix with melted margarine. Line individual molds or a large single mold.
Place sugar in the cup and pulverize in progressive 5-7-9 speed, 1 minute, add lime peel and pulverize for an extra minute, or until everything is well pulverized. Add yogurts, cheese and milk with gelatin on speed 4. Pour this mix onto the molds and place in the fridge for it to jell.
Make TOMATO MERMELADE and place over the cakes. Refrigerate.
With this recipe I get 6 individual 5 oz cream cakes, as a reference, it would be like an individual yogurt or cream container (like a danone, for example)
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