• My famous raspberry cheesecake (goofy version)

Although it is a relatively simple dessert, the cheesecake has infinite versions and possibilities, and it is not easy to achieve a smooth texture and a delicate flavor, the two keys to making it delicious. But following these tips from the chefs at the Bodega de los Secretos restaurant, you can make the perfect homemade cheesecake.

1. Choose the right ingredients. Success is in knowing how to choose quality ingredients. We need eggs, flour, butter, a yogurt or cream, sugar and the zest of the skin of a lemon . There is no need to use lard or nuts, which are not in the original recipe.

2. Choose a good cheese. Some ideal options are ricotta or mascarpone , the most popular for their texture. Also, it can be made with a French brie or a cow cheese. The fastest solution is to use cream cheese, although it does not offer the same flavor.

3. The cookie matters. Although it is not in the original recipe, if we want a simple, quick and colorful preparation, we will have to choose to give the cake a cookie base . These must be well crushed and well mixed with the butter, and the mixture must previously rest in the fridge.

4. Check the condition of the cake before removing it from the oven. Respecting times and quantities is essential. You have to check the state of the cake by inserting a toothpick or a knife inside it. If it comes out clean, the dessert is ready. If we have chosen to make a biscuit base, this mixture should not be put in the oven.

5. Give it a touch of flavor. To make the cake look exquisite, we can add a touch of flavor and a new texture by adding a layer of homemade jam.

6. Some tricks to get the perfect cake are to use a mold that can be removed, distribute the cookie dough and press it very well with a small rolling pin or a cup and bake it for 10 minutes at 170 degrees; then let it cool completely before pouring the cheese mass . This way we will avoid cracking or crumbling when serving it.

In accordance with the criteria of The Trust Project

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