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Today I bring you the recipe that, for my taste, is one of the richest cheesecake recipes that exists.
Do you know when you can't stop eating no matter how full you are? Well, with this recipe it will happen to you. The creaminess that it has and how little cloying it is make it irresistible. And if it is irresistible for adults, imagine for children... mmmm, a real delight!
And the best thing is how little it will take you to do it: in just 10 minutes you will have it ready. After about 3-4 hours of rest in the fridge and ready! A cake that does not need an oven or large preparations. It is a perfect option for when you have to make a quick and easy dessert… and absolutely delicious!
And here we leave you the video recipe so you can see all the details of how to prepare it:
Quick cheesecake
Enjoy a creamy cheesecake that is very easy to make. Totally addictive!
is it necessary to put caramel?
Hello Nerea, necessary is not necessary, so if you don't like it you can skip it, but it gives a very good point to the cake. For example, I don't like caramel in puddings, but in this cake I do because it is a very soft touch. But if you don't like it, nothing, don't put it on and go.
Hello Irene,
I plan to make a cheesecake for my mother who is on her birthday, but in light.
I have a question about the 2 sachets of curd, what are they, the Yeast or neutral gelatin of the Royal brand or another brand?
I would appreciate it if you answered that question. Thank you very much for publishing this exquisite cake!
Hello gorikaa. Curd envelopes are envelopes prepared to make curd milk. They are called like that. It is not yeast or neutral gelatin, but curd. The Royal brand has, it is already sugary and it is the one that Irene has used, but there are other brands that also sell it. A hug!
Good morning, what do you mean by caramelizing? Bought liquid candy or sugar? Thanks a lot.
Hello Maria, you buy the candy already made, in a jar and spread it well on the bottom of the mold. Thanks to you for writing us !! A hug and you will tell us how it turned out, okay?
irene, whole or crushed cookies. Thank you
Hello Toñi, whole and in the gaps where you do not fit a whole one, I cut them and put pieces on it.
Would strawberry jam go well instead of caramel?
Hmm, I've never had it with strawberry jam, but cheesecakes always look good with strawberry or raspberry. You will tell me!
Thanks!! I do this when I play snack with my patch compis
You will see what a success Guajira. You'll tell us about it huh ?!
Is the cream to whip or to cook? Can you substitute x ideal evaporated milk? Thanks
Excuse me, Mariló, it's whipping cream, the one with the most fat. If you are on a diet and want to cut calories, you can make it with cream to cook, but I already told you that, although it looks good, the result is not the same because they are not so creamy. Thanks!
I usually make this cake on many occasions, and it is a total success. And as Irene says, the caramel gives it a very good touch, since when the caramel is turned it soaks the cookie and makes it very soft and very rich. I put 200 sugar in it. Make her look great. All the best
How well you know Carmen! This tart with caramel is a delight (although I have never tried it with another topping…). If you are sweet at home, 200 sugars are perfect for you. Thank you pretty!
can it be made in a silicone mold? When I turn it, will it stick to me?
Hi Sara, yes, you can do it in a silicone mold, no problem, the only precaution you have to have is to spread the caramel very well through the mold before adding the cheese mixture. I pour a good jet in the mold (I use the purchased one), I wet my fingers and spread it very well. This must be done with any mold, silicone or not.
Hi Oli, welcome comments then! I hope that from now on you will be encouraged and leave us comments often, it is always a pleasure to hear from you. It's good that you also like it and, I also see, that you can put another cover. Thanks for being there! And congratulations on your blog, it's fantastic.
It will be a matter of trying it!
Super easy and very tasty !!! 😉
Hi Irene, I did tell you a recipe and I follow you, but it happens to me like Oli, we can't cope with our blog and commenting on others.
The recipe is super easy and if you say it's so good ...
Congratulations on your work.
A kiss
Hello Marina, don't worry, we are all busy with a thousand things (I have two blogs, and I understand you perfectly), so thank you very much for taking time to Thermorecetas. All the best!
As always, FANTASTIC !!!! I have finally done it, I have had a little mishap with the weight, but girl it has turned out great, it has a flavor… .. !!!!!
I just took it out of the fridge and had to write the comment because it deserves it. Girls, never fail !!! This is nice. Simple, fast and of course, delicious. Please keep it up. I wanted to ask you a favor, it is if you have the recipe for the worst cheesecake like the one they sell refrigerated, the one that goes without jam. Thanks.
Hi Anita, thank you very much for your comment. I take note of the request for the cheesecake, yes I have it, so I will make it and upload it shortly. Greetings and thanks to you for following us!
I have loved this recipe, I think it is an exquisite cake
Thanks Rosa! I am very happy that you liked.
HELLO IRENE, THE CAKE I HAVE MADE IT ALREADY BEEN A SUCCESS, NOTHING LEFT FOR ANOTHER DAY IT IS SUPER GOOD !!!! MY MOTHER MAKES ANOTHER OF CHEESE, BUT IT TAKES CONDENSED MILK. IT GOES TO THE OVEN TO THE BATHROOM MARIA, AND ALSO WHEN YOU START TO EAT YOU CAN'T STOP THE RICA Q ESTA. A GREETING.
How good Isabel, and what is that recipe for condensed milk like? I am very glad that you liked it.Thank you for following us!
Hi Irene, I did it on Friday for my mom's birthday and I was successful !!!! The only thing is that instead of caramel I put strawberry jam (also made in thermomix) and we loved it, especially my mother who had been asking me for a cheese cake for a long time. Beautiful grace and continue this well ...
Thank you very much Sandra, what joy you give me, how happy I am! Thank you very much for following us, a pleasure!
Hello girls !! It is the first time that I write in a blog although I have been reading your recipes and comments for a long time.
I would like to ask a question, can you make the cake with blueberry jam instead of caramel?
Thanks in advance.
Hello Bibi, Welcome! It's nice that you have encouraged to leave a comment, so I hope it's the first of a lot, huh? You could put blueberry jam on it, but then you'd have to do it differently. First you would put the cheesecake in the mold, cover it with the cookies and let it cool. When it has set (about 4 hours in the fridge) you would turn it over and put the blueberry jam on top. My advice is that you pour the amount of jam that you are going to add into a glass and stir it well with a spoon, so it will be easier to spread it over the cake. Lucky!
Hello Irene!! I made this cake yesterday.,! Besides being very easy, it is very good, Thank you very much for your recipes ..! You are awesome! Kisses!
How good Maite! How glad I am.
How easy and rich it looks, how I just started in this world of thermomix will be the first recipe I make. Thankssssss
Good idea Cecilia! You will tell us how it turns out and if you like it, okay?
Hello,
Yesterday I made it for my birthday, it was a total success, it is delicious.
I needed another cake and I saw this one that was quick and easy, I liked it so much, so much that they even took the recipe and everything.
Kisses.
How happy I am, Nuria! This cake is sure to be a hit, I still don't know anyone who didn't like it. On the contrary! They always repeat. Thanks for your comment!
Irene, I love everything you cook. I love coming here, because I only find good dishes and good people!! Like this cheesecake that is already a fixture at home, my daughters love it and it is true that you can't get enough of it. With your permission I have published it on my blog, of course I mention and link to thermorecetas. If you don't agree, please let me know and I'll take it down immediately. A kiss and thank you 🙂
On the contrary, Mari! As long as you quote it, there is no problem at all (I have already left you a little message there). It really is a recipe 10, I love it, it is one of my favorites, and as you say, it is infallible, everyone loves it! Thanks for making her pretty.
Hello. my question is if you knew if the Royal curd packets have gluten.
Thank you
Hi Lupe!,
The Cuajada Royal envelopes are gluten-free, it is specified on the box. When you go to the supermarket you will see it.
Greetings!.
Hello!! I made it and everyone who tried it was delighted.
Thank you.
Hi Sylvie,
I'm glad you liked it. And I thank you for your comment, so more people will be encouraged to prepare it!
Kisses!
Well, I have made it by putting cream of quince instead of the caramel and I have added 50 grams of goat cheese. AWESOME.
With those changes it has to be spectacular. Take note!
Kisses
How good you liked it! Thanks for your comment, David.
hello, how does the mold caramelize? Thank you
Hi Paco, you can buy liquid pastry caramel and spread the mold or make it yourself in a frying pan or in the microwave and add it later. Thanks for following us!
Hello
Hello!! It is the first time that I write but looking for a recipe for cheesecake for my son's birthday and seeing the great comments I have encouraged to write, my question is the cream is from the pot, the one to cook or the one from the envelope that is used to mount chantilly type. thank you very much in advance
Hello Maribel, the cream is brick and you can choose the cooking cream that has less fat or the whipping cream that has 33% or 35% of MG. It is true that it is better with the one that has more fat, but I always make it with the cooking one and it comes out great too.
In addition, the cream bricks already bring just 200 ml, so with one you have enough.
You'll see what the richest thing is, it's my favorite !! I swear to you, I can't stop eating when I do it ...
Will you tell me how it turns out? Thank you for following us and encourage us to leave us more comments !!
I have done and tried many and by far this is the best. Thanks and congratulations!
Let's see if my mother is encouraged to make me one and I'll tell you how it turned out
Hello!!! I am Fayna and now that I have gotten down to work with the cake, I realize that the cream I have is at 30% of MG but it puts sour cream and I don't know if that works for me ... I also have cream to cook at 18% fat.
Which one suits me best?
Hello Fayna, I am a bit confused about acidic, so it is better to use the normal one even if it has less fat. It sure looks great on you. Tell us how it looks on you! Thanks for writing to us.
I have done this afternoon, and we have sucked our fingers. As I am on a diet, I have tuned it a little bit, changing the sugar for saccharin, the whole milk for skimmed, the cheese for the 0% san millan cheese and the cream with a lower% fat, and even so it is exquisite. Thanks
How good Elisa !! Fantastic adaptation. I am very happy that you liked it and that you have been able to adapt it to your needs. A big hug and thanks for writing us :).
The cake is spectacular ... it has a very soft palate ... it is 10 ...
Congratulation
How good Isa, thank you very much for your comment. I'm really glad you liked it so much, for me it's my favorite by far… it's a vice! Thanks for writing us and for following us. A hug.
How good Isa! For me it is my favorite by far. Thank you very much for your message and I am very glad that you liked it. A big kiss!!
Hello Irene, this cake does not last more than a day at home ... the flavor and texture are incredible ... I make a variation to the presentation and it is not bad either. I'll tell you: I put a base of soletillas cakes in a removable round mold (for my taste better than cookies). I pour in the mixture and then I put on a red cake topping (in this case one they sell at Lidl). In this way, once cold, it is not necessary to turn it and just by disassembling the mold we will have it ready to taste.
Congratulations on this magnificent blog.
How nice Delaisladelsur !! And your adaptation is great, it sounds great. I make a note to do so next time. A kiss and thanks for writing us !!
Hi Irene, I've been looking for this particular recipe for a long time, and I think it's the right one. Anyway, I have a huge doubt. I don't have a thermomix, so I'm going to do it with traditional instruments. In the step where you program 90 degrees, I guess what you do is basically like baking the ingredients, am I right? If I put it in the oven in a double boiler, do you think it could be similar?
Hello Tartista, thank you very much for your message. My recommendation would be not to cook it in the oven, but in a bain-marie but on fire. That is, take a large saucepan and fill it with water. In a smaller bowl, put the cake ingredients (except cookies and caramel) and beat. Put that container inside the saucepan of water and let it heat up without stopping stirring (even whipping if you see that it lumps). The idea is that the ingredients are heated so that the curd dissolves well, but if it comes to a boil. Later, when it cools, it is when the curd will take effect and the cake will solidify, but remaining creamy. Can you tell me how it turned out? I hope I have helped you, and tell me if you have any other questions, okay? A kiss and thanks for following us 🙂
Wonderful..no words! And so easy to do !! .. I have put brown sugar and semi skimmed milk (what I had at home) and it has come out delicious, really.
Thank you very much
Mmmhh ... with brown sugar it must be delicious. Thanks for the contribution, Manuela. A kiss!
We are happy at home with this super cake! One question, if I wanted to make it bigger, should I put double of everything? But the same time? You will tell me, thank you!
But what a wonder Sandra !! I always tell you: it is my favorite above all the cheese cakes in the world… it is that creaminess… mmmmm What I like about this cake is that it is low in height, because that way the biscuit is very well balanced and cheese, so my recommendation is that you make two but low in height or one larger but in a large mold, which even doubling the quantities allows you to have a short cake less than 2 fingers thick.
By doubling the amount of ingredients, the cooking time will also increase. My advice is to double the time and be very careful to stop the machine when it reaches 90º and is cooking at that temperature for 30 seconds. You'll tell me how!! Thank you for writing us and for your nice comment 🙂 A hug !!
very good recipe and easy to make ... I make the biscuit base 200 grams biscuit for 60 grams butter, imitating the bass of some cakes such as the three-chocolate one.
Today the base is made of oreo cookies.
How good Gabriel, I like your adaptation. I'll write it down for next time 😉 Thanks for writing!
Good afternoon, I love this blog. Today I plan to make this recipe but I wanted to ask a question, why do we have to turn it around? Can't I just put the cookies on the bottom and pour the filling X on top? …. In other cakes (treschocolates) I put the biscuit base with a good drizzle of delicious toffee caramel and X on top I add the filling and it is a delight…. can it look good with this? All the best
Of course, the filling is also made with temperature and the same when tossing it up the cookies hahahahaha
Merche, the idea of doing it the other way around is so that the caramel melts with the hot surface of the cake and so that, as you say, the cookies stay in place. It's very simple, you'll see, and it comes out of the mold very easily thanks to the caramel. It's delicious! You will tell me. Thanks for following us 😉
Delicious …… what a delicious taste, thank you !!!!
Thanks to you Merche for following us! A big hug 🙂