Tarta de queso con dulce de leche

Name: Tarta de queso con dulce de leche
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp Oil; 50 g Almonds (with skin); 75 g Butter; 200 g Chocolate cookies; 3 Eggs (Gr. M); 50 g + 100 g sugar; 150 g + 400 g whipped cream; 250 g Fresh goat cheese; 400 g Double cream cheese; 7-10 Tbsp grated rind of; 2 Organic limes; 30 g Cornstarch; 250 g Frozen cherries; 100 g red fruit jelly (e.g. cherry); 1 package Vanilla sugar; 2 packages cream stiffener; 7-10 Tbsp Freezer bag; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 12

7-10 Tbsp Oil
50 g Almonds (with skin)
75 g Butter
200 g Chocolate cookies
3 Eggs (Gr. M)
50 g + 100 g sugar
150 g + 400 g whipped cream
250 g Fresh goat cheese
400 g Double cream cheese
7-10 Tbsp grated rind of
2 Organic limes
30 g Cornstarch
250 g Frozen cherries
100 g red fruit jelly (e.g. cherry)
1 package Vanilla sugar
2 packages cream stiffener
7-10 Tbsp Freezer bag
7-10 Tbsp Aluminium foil

Directions

1
Spread the bottom of a springform pan (24 cm Ø) with oil. For the base, roughly chop the almonds and roast them in a pan without fat. Let it cool down. Melt butter. Fill cookies into a freezer bag.
2
Seal the bag. Roll over with a pastry roll until the cookies are crumbled. Mix with butter and almonds. Press into the form to a smooth base. Chill for about 30 minutes.
3
In the meantime, separate the eggs for the cheese mixture. Beat the egg whites until stiff, while pouring in 50 g sugar. Beat 150 g cream until stiff. Mix goat and double cream cheese with egg yolk, lime zest, starch and 100 g sugar.
4
Fold the beaten egg white and cream into the cream one after the other. Preheat the oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer).
5
Lay out two sheets of aluminium foil crosswise on the work surface. Place the springform pan in the middle. Pull up the foil on the outside wall of the springform pan, fold it over at the upper edge, press it down and seal the pan.
6
Spread the cheese mixture on the crumb base and smooth it down. Place the springform pan on the fat pan of the oven. Push it into the oven. Pour on so much hot water until the mould is about 2 1⁄2 cm high in the water.
7
Bake in a hot oven for about 1 1⁄4 hours. Lift out, remove foil and let cool down. Defrost the cherries.
8
Remove the cake from the mould and place it on a plate. Stir the jelly until smooth, add the cherries. Spread on the cake. Chill for about 15 minutes. Mix vanilla sugar and cream stiffener. Whip 400 g cream until stiff, pour in the cream stiffener mixture.
9
Spread on the cake. Chill for about 30 minutes. Shortly before serving, stir about 3 tbsp. dulce de leche or caramel sauce until smooth and drizzle over the cake.