Yes, as you read it. Me, Barbara Teresa, have prepared with my hands a delicious and succulent strawberry cheesecake. I like the cheesecakes with the Maria cookie base but since I learned to make the Pastafrola I can not stop anymore.
The Pastafrola or brisé dough is a type of hard dough used for sweet and salted tart and pie bases. This mass forms a consistent crust when heated to the oven, and is called a broken dough due to the brittle texture it shows after baking.
I learned to prepare this dough in a pastry course while they taught us how to prepare a Lemon pie. Here I share the recipe:
INGREDIENTS:
• 200 gr of margarine
• 200 gr of sugar
• 2 eggs
• 400 gr of wheat flour
• Lemon zest
PREPARATION:
• Put margarine in the mixer (which in my case is a yolk + the palette and my arm lol), add sugar and mix until cream point, continuing to beat incorporate the eggs. Without stopping add the lemon rind, flour and mix until it has a homogeneous consistency. Reserve in the refrigerator for at least one hour.
• Remove the dough and place it so that it takes the shape of the molds. Take to the oven.
The recipe yields 2 cheesecakes or 2 pies. Each one yields 6 to 8 people.
The recipe for the cream of the cheesecake I have been perfecting over many trials and errors and also the ingredients available.
In this case, this was the recipe:
INGREDIENTS:
• 2 cans of cream cheese (200 gr aprox each)
• 1 can of condensed milk
• 1 cup of homemade cream • Unflavored gelatin.
• Strawberries to taste
PREPARATION:
• Place the ingredients one by one in the blender.
• Liquify hahaha
I baked the molds with the dough the night before. And the next day I mixed the cream and put it to each mold to the top of the pasta. Refrigerate for at least 4 hours. And then to EAT!!
I hope you prepare at least one at home.
Love you
Little kisses
Bye