Ingredients (for a mold 26 cm.):
1 cookie roll digestive · 85 gr. of butter · 250 gr. sugar · 900 gr. cream cheese (Philadelphia or the brand you like) · 200 gr. yogurt · 3 eggs · Juice of half a lemon · 3 tablespoons of flour 1 dessert spoon of vanillin · 1 dessert teaspoon baking powder.
Preparation:
for the base:
· Crush the cookies with the butter until you get a homogeneous dough.
· Spread the base and walls of the mold with butter and place the cookie dough, pressing well with your fingers until you get a firm and compact base. Reserve.
For the cake:
Preheat the oven to 200 ºC
· Mix the cheese well, yogurt and eggs, add sugar and lemon juice, and mix again. pour the flour, yeast and vanillin, and continue mixing until you get a homogeneous mass without lumps.
· Pour the dough into the mold on the cookie base and put it in the oven at 200 °C for twenty minutes. After that time, lower the temperature to 90 ºC and leave thirty more minutes. Take out the cake, let cool to room temperature and, next, to the refrigerator. Served cold, with blueberry jam, with hot chocolate, or without anything, which is very good.
This cake reminds me of movies from the sixties., to a roadside bar where the stars have a cheesecake and a chocolate shake while, through the speakers, sounds rock and roll, For example, Freddy Cannon “June, July and August”, and the boys start dancing. ¡¡¡Uf, what do you want!!!
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
