Cheesecake with tomato jam Bio Sun Mediterranean

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Recipe with tomato jam Bio Sun Mediterranean:

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Cheesecake with tomato jam Bio Sun Mediterranean

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Ingredients

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300 g of cheese type philadelphia

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200 g of milk

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200 g of liquid cream to assemble

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6 tablespoons of white sugar

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2 sachets of curd

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Tomato jam Bio Sun Mediterranean

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Preparation

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The first thing we will do to start the recipe for cheesecake, will be to prepare the base of the cake, for this we will crush the cookies in a bowl.We undo the butter in the microwave and mix it with the cookie crumbs. Once we have a homogeneous paste, we spread it on the base of a removable mold. We keep the mold in the refrigerator, at least half an hour, to cool and compact the previous mixture. When we see that the cookie has been "hard" with the butter, we beat the cheese with the milk, the cream and the sugar in a big saucepan or saucepan. Put the fire and, when you are cooking, add the contents of the 2 envelopes of curd. Remove from heat and mix with rods. Put back to the fire and leave a minute, without ever reaching boil. Remove again and, while stirring with the rods, wait for the mixture to temper. We pour carefully over a spoon, little by little, on top of the mold. Let it cool to room temperature and keep in the refrigerator until use, minimum hour and a half. Although it is usually better from one day to the next. Before serving, we covered with Bio Sun Mediterranean tomato marmalade, distributed in dishes and tasted this simple and exquisite cheesecake.

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