Spanish-style cheesecake

Ingredients for 1 servings:

• 200 g biscuit(s), e.g. B. Butter biscuits
• 80 g butter, liquid
• 400 g cream cheese
• 400 ml cream
• 400 ml milk
• 150 g sugar
• 250 g jam, to taste, e.g. blueberry jam
• 2 bags of sour milk powder made from sheep’s milk (Cuajada)
• 20 g vanilla sugar
• 1 lemon(s), zest

Instructions

Working time approx. 30 minutes; Rest time approx. 9 hours; Total time approx. 9 hours 30 minutes

No baking, with Cuajada

Crumble the biscuits (easiest in a mixer or with a plastic bag and rolling pin) and mix well with the melted butter. Pour this mixture into a 26 cm springform pan lined with baking paper, spread evenly, and press down firmly (e.g., with a glass). Then refrigerate. Gently heat the cream, milk, cream cheese, and Cuajada powder in a saucepan over low heat, stirring well. Once well blended, add the sugar and vanilla sugar, continue stirring, and bring to a boil briefly, about 1 to 2 minutes, then remove from the heat. Allow the mixture to cool to lukewarm, stirring occasionally (to prevent a skin from forming, including on the pan). Then carefully pour it onto the biscuit base in the springform pan, preferably over the back of a spoon. Then refrigerate the cake for about 4 hours. Heat the jam. When it is liquid, carefully spread it over the cake and spread it evenly. Return to the refrigerator for at least 4 hours, then open the springform pan. If replacing the vanilla sugar with lemon zest, add 20 g more sugar. The sweetness of the cake also depends on the jam. I prefer one that’s not too sweet. The jam shouldn’t overpower the flavor, so don’t use too much.