Ingredients for the base:
180 g of Digestive cookies
65 g of melted butter
Ingredients for the filling:
750 g cream cheese (at room temperature)
250 g natural Greek yogurt without sugar
370 g of condensed milk
5 medium eggs
40 g cornstarch
1 teaspoon vanilla essence
To decorate:
Strawberry jam (homemade or good quality)
Preparation step by step:
Preparation step by step:
1. Prepare the base:
Crush the cookies until you get a sand-like texture. Mix with the melted butter and press the mixture into a 20 cm mold lined with vegetable paper. Store in the freezer while you make the filling.
2. Mix the filling:
In a large bowl, beat the cream cheese until soft. Add yogurt, condensed milk and vanilla. Mix well. Add the eggs one by one, beating slightly after each addition. Finally, add the cornstarch and mix until there are no lumps.
3. Baking:
Pour the mixture over the cookie base. Bring the preheated oven to 180°C for 15 minutes. Then lower the temperature to 140°C and bake for 60–70 minutes more. The center should shake slightly when moving the mold.
4. Cooled:
Turn off the oven and leave the door ajar. Let the cake cool completely inside the oven. Then, refrigerate it for 5 to 6 hours, ideally overnight.
5. Decoration:
Clear carefully and cover the surface with strawberry jam to taste just before serving.
Final advice:
This cake is even better the next day. Enjoy it cold for a perfect texture and irresistible flavor!