RC-10 Year Anniversary Cake

Name: RC-10 Year Anniversary Cake - Anabela M.
Ingredients: Base: 350 g digestive biscuits; 150 g butter; 50 g milk chocolate. Cream cheese: 3 containers of mascarpone; 400 g creamy cottage cheese; 300 ml liquid cream; 200 g powdered sugar; 250 g apricot puree (from 200 g apricots without pits and 3 tablespoons of sugar); 3 sachets of vanilla sugar; 25 g gelatin (2 sachets and 1/2); 150 ml water. Jelly: 500 g apricots; 6 tablespoons sugar; 15 g gelatin (1 sachet and 1/2); 100 ml water.

Desert - RC-10 Year Anniversary Cake by Anabela M. - Recipia

The base is the perfect foundation for a refined and delicious cheesecake. We start by finely crushing the biscuits. This step is essential to achieve an even and crispy crust. Once we have the crushed biscuits, we pour melted butter and melted chocolate over them. It is important for the chocolate to be completely melted to incorporate evenly into the mixture. We mix the composition well, ensuring that each piece of biscuit is well coated with butter and chocolate. We transfer the mixture into a round pan with a detachable ring, with a diameter of 25 cm. We carefully level the composition and press it well with a spoon to obtain a compact base. Once the base is prepared, we place it in the refrigerator to set while we prepare the apricot puree and cream cheese. For the apricot puree, we place the strawberries or apricots in a pot together with sugar and let them cook for a few minutes until they soften. It is important not to cook them too much to preserve the fresh and intense flavor of the fruits. After boiling, we puree them with a blender to obtain a fine texture, then we strain the puree through a sieve to eliminate any pieces of skin or fiber. Now we turn our attention to the cream cheese. We start by hydrating the gelatin in cold water, letting it sit for 10 minutes. Meanwhile, we mix the cottage cheese with mascarpone, powdered sugar, and vanilla sugar, obtaining a fine and creamy composition. When the apricot puree has cooled, we add this ingredient to the cream cheese. The hydrated gelatin is melted for a few seconds in the microwave, being careful not to boil it, as it would lose its gelling properties. This is added to the cream cheese, mixing well to distribute evenly. Finally, we fold in the whipped cream, which will add an airy and light texture. We pour the cheese mixture over the biscuit base, leveling it with a spatula. The pan is gently shaken to smooth the cream, after which it is placed in the fridge to set. For the apricot jelly, we hydrate the gelatin in 100 ml of cold water. The apricots are boiled together with sugar and a little water until softened, then we puree them and strain the mixture to obtain a fine puree. The hydrated gelatin is added to the apricot puree, mixing well. When the jelly has cooled, we carefully pour it over the set cream cheese. The cheesecake is left in the refrigerator for a minimum of 3 hours, preferably overnight, to set well. After it has cooled, we remove the ring from the pan, loosening the edges with a knife to avoid damaging the cream. For decoration, we use a sliced apricot and melted white chocolate, which adds an elegant touch to the dessert. The cheesecake is cut with a knife dipped in hot water to achieve perfect slices. This recipe will bring a touch of indulgence to any meal!

Ingredients

Base: 350 g digestive biscuits
150 g butter
50 g milk chocolate. Cream cheese: 3 containers of mascarpone
400 g creamy cottage cheese
300 ml liquid cream
200 g powdered sugar
250 g apricot puree (from 200 g apricots without pits and 3 tablespoons of sugar)
3 sachets of vanilla sugar
25 g gelatin (2 sachets and 1/2)
150 ml water. Jelly: 500 g apricots
6 tablespoons sugar
15 g gelatin (1 sachet and 1/2)
100 ml water.

RC-10 Year Anniversary Cake

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