Chessecake de piña.
Pineapple chessecake
Ingredients
Cuatro tazas de pulpa de piña Tradiciones Andinas
One Universal Collapse Pack
A cup of Margarita cookies
A can of condensed milk
Five tablespoons of Akenton sugar
Half a cup of unsalted melted butter
Two cups of cream cheese
JP products in this recipe
Preparation
Preheat the oven to 350 degrees Fahrenheit.
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With the help of a food processor or blender, add the Margarita cookies and butter, process until you get a dough.
Once ready, take to a non-stick refractory, and cover the entire bottom with the help of a spoon, taking care to flatten very well.
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4
Take to the oven for 20 minutes.
Hydrate the Universal collapiz.
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Con ayuda de una licuadora o procesador, agregar, el queso crema, el azúcar Akenton y la leche condensada, procesar muy bien hasta que todo este integrado.
Agregar la pulpa de piña Tradiciones Andinas y seguir procesando.
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Once the Universal Collapiz is hydrated, heat in a water bath or in the microwave until melted.
When everything is perfectly homogeneous add the collapse.
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Process everything very well until it is integrated.
Retirar la refractaria del horno y una vez fría, agregar la mezcla.
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Refrigerate for at least 4 hours or overnight.
Una vez listo servir y disfrutar.
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