Light cheesecake

I made this dessert a couple of weekends ago for a casual food with my parents at home. My mother had work in the mountains and it occurred to me to invite them to lunch afterwards and to enjoy an afternoon with granddaughters afterwards.

As I already had a slight idea of ​​the food I wanted to prepare, since I had heard my father comment for a long time that he wanted a Murcian cauldron, I started thinking about dessert. Suddenly, I remembered this recipe and it seemed ideal since it is light and would not overfill.

This cheesecake curdles in the varoma container as if it were a flan, using the disposable aluminum foil molds. It is important to cover it very well and put enough kitchen paper or a cloth on top so that it absorbs moisture and can curdle well. If at the end of the time you see that it seems that it is still not curdled in the center, put about 5 more minutes and it will be perfect.

When it was time to unmold it, it occurred to me to put a base of cookies on top soaked in milk with a splash of Baileys®. Then I turned it over placing it on the tray and topped it with Strawberry jam and a blackberry with mint.

You can do this version without being and, too, we only have to replace the skim ingredients with normal ones and the 10 g of powdered sweetener for 100 g of sugar.

Cheesecake lovers will surely love it. It comes out very rich, it is light and not at all cloying. What's more cool feels great. Try it and you will tell me

Light cheesecake

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A light dessert to finish a casual meal

• Silvia Benito

• Recipe type: dessert
• Rations: 8

• Preparation time: 4H
• Cooking time: 1H
• Total time: 5H

Ingredients

• 300 g of light cream cheese (Philadelphia® type)
• 4 eggs
• 200 g of skimmed milk
• 10 g powdered sweetener
• 1 natural skimmed yogurt
• 1 teaspoon (dessert size) butter to grease the pan
• 1000 g of water
• 200 g of light strawberry jam

Preparation

1. We put the cheese, milk, eggs, sweetener and yogurt in the glass and mix 30 seconds, speed 5.

2. Pour the mixture into the mold (previously greased with butter), cover it well with its lid, put folded kitchen paper or a cloth on top and place it inside the varoma container.

   We cover and reserve.

3. We put the water in the glass, place the varoma container in its position and program 60 minutes, varoma temperature, speed 2.

4. At the end of the time, we make sure that it is well set and remove the mold from the varoma allowing it to cool.

   We put in the fridge about 3 or 4 hours so that it is very cold.

5. At the time of serving, we unmold the cheesecake by inverting the mold on the tray and decorate with the jam on top.

More information - Murcian cauldron

Adapt this recipe to your Thermomix® model