Soursop cheesecake.
Soursop cheesecake
Ingredients
A cup of soursop specks Andean Traditions
A Universal Collapse Envelope
Half a cup of the syrup from the soursop specks Andean Traditions
A cup of margarita cookies
A quarter cup of cream cheese
Half a cup of milk cream
Half a cup of melted butter
JP products in this recipe
Preparation
Moisturize the Universal collapiz with water and let it rest until it is compacted.
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With the help of a blender or processor, crush the Margarita cookies until they are completely powder.
In a bowl mix until the cookies and butter are integrated until you obtain a soft but firm dough.
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Add this dough to the non-stick mold that we are going to use, taking care to cover all the edges.
In a blender or processor add the specks and the Tradiciones Andinas soursop syrup, the cream cheese and the milk cream and beat until everything is completely integrated.
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When it collapses, it is hydrated, melt in a water bath or in the microwave until completely melted.
Once everything is ready, carefully and at minimum speed add the collapse.
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Add this mixture to the mold and place in the refrigerator for a minimum of 8 hours.
Decorate and enjoy.
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