Christmas Ornaments At Costco

probably my favorite cake


... After the tart with mascarpone and raspberries. And that says it all.
I love the cheesecake, but I tried - until now - just a recipe that I was not even very impressed. I do not remember if I posted here on Recipe, I'll check ^ ^ '
But I can assure you that this cheesecake deserves it.
should take some precautions, of course. In order:

a) small slices! It 'a cake calories, but very good. But clearly if you shoot it in half a shot or a slice at the end of lunch Sunday, you may not enjoy the full, ça va sans dir ... (But maybe sometimes it's good to say: P).
b) E 'compulsory, imperative, then, imperative that the cake walk at least one night in the cold. I love this season because my balcony is a roomy second fridge. As I said last night to my mother (I quote): "It 's a blast in January because we wanted to cook for a regiment, keep everything on the balcony and eat quietly until March."


The original recipe is Dandolo.
Ingredients (for a tin of 18 cm in diameter, although mine was 24, so some changes ...)

First phase:

* 450 g Philadelphia cheese (I used 250 grams of quark Tyrolean Mila + 250 g of fresh ricotta) 2 eggs

* * *
150 g sugar 2 tablespoons lemon juice

Second phase:

* 200 g sour cream (found by Carrefour, but also sells the Esselunga. other day: P)
* Two tablespoons of sugar
* One tablespoon of vanilla extract (1 teaspoon of vanilla extract)

For the base:

* 125 g Digestive biscuits (180 g Digestive)
* 60 g butter (110 g of butter) * 2 tablespoons sugar


For the topping:

* Approximately 200 g of Dulce de leche (always Esselunga)

For caramelized macadamia nuts:

* 100 g macadamia nuts (bah. being unavailable, I used the nuts: P) * 100 g

Reducing sugar cookies in fine crumbs with destructive method / preferred antistress and mix the powder obtained with the two tablespoons of sugar.
Or more simply put all the cookies in the blender;)
Pour melted butter over flour cookies, and amalgamate.
Transfer all hinged on a baking sheet about 24 cm diameter lined with parchment paper. Planing and compacting the crumbs to create the base of the cheesecake and set aside to cool. Apart
philadelphia cheese blend, eggs, sugar and lemon juice.
gently pour the cream on the biscuit base and bake at 150 ° C for 30 minutes.
the cheesecake from the oven, will have the consistency of a sort of custard, do not be afraid, will acquire the ideal texture later.
Mix sour cream with the vanilla extract and two tablespoons of sugar, pour it gently on the cheesecake and reinfornare for another 10 minutes.
the oven, let cool to room temperature and then refrigerate for at least 24 hours (the rest is crucial to getting the right consistency).

The next day prepare the caramelized macadamia nuts.
Melt sugar in a dry pan, when it acquires an amber color add the walnuts, take a quick turn and mixed on a lightly oiled marble slab or a wooden board lined with parchment paper.
Allow to cool and then grind coarsely crispy.
Or more simply: first to break the nuts into the saucepan and mix with sugar)
Spread a generous layer of dulce de leche on the surface of the cheesecake, spread the caramelized macadamia nuts and serve.