Ingredients
150 g of small butter cookies
100 g of butter
400 g cream cheese (philadelphia, snt moret...)
350 ml of milk
250 ml whipping cream
200 g sugar
20 g gelatin powder or 10 gelatin sheets
100 ml water to hydrate the gelatin
1 tablespoon of vanilla
Preparation:
Use a removable 22 cm pan and cover with baking paper.
Grind the cookies into powder, add the melted butter and mix well until the butter is absorbed by the cookie. Pour the mixture into the cake pan and spread it well in the base, packing as smoothly as possible using a spoon or spatula, put the pan in the refrigerator.
Place gelatin in a bowl. If you are going to use gelatin sheets Hydrate them with a little water.
In a large bowl, pour the cold cream, add the sugar and vanilla and beat at a low speed then increase. When the cream starts to thicken, set aside. It does not have to be completely firm.
In a saucepan over heat, put the cheese and add about half of the milk. Stir until incorporated and remove from heat.
Place the hydrated gelatin in a bowl and pour in the rest of the previously heated milk, and mix well. Add the milk and cheese mixture and mix again.
Let cool for about 10 minutes at room temperature. Add the whipped cream you reserved and mix well. Pour the mixture into the cake pan and smooth the surface well.
Place the cake in the refrigerator for at least 5 hours, although it is best to leave it overnight.
To decorate, I chose fresh fruit, but you can put a layer of jam of your choice. You can also put a little syrup on top
Decorate the cake just before serving.
When cutting, make sure to cut the fruit well so that the cut looks nice.