Cheescake with pumpkin jelly

Ingredients for 3 servings:

- 7 oz of cream for cooking

- 7 oz of semi-skimmed milk

- 1/3 of a container of cream cheese 

- ½ of powdered curd

- 2 tablespoons sugar

- 3 oz of cookies

- 1.5 oz of margarine

- Pumpkin jelly

Recipe:

- Put a sheet of baking paper on a plate

- Put a mold over the plate (I use one round that open at the top and below).

- Heat the margarine in the microwave for 10 seconds until melted.

- Grind the cookies with a grinder or blender (you can also do it by hand with a mortar and pestle) and then add the margarine.

- Stir to make a paste and cover the bottom of the plate

- Pressing slightly with your fingers to avoid gaps, this creates a uniform base. Save it in the fridge.

- In a glass, pour a splash of milk, add powdered curd, and stir well.

- In a pot, heat the remaining milk with cream over high heat.

- When it is almost boiling, turn heat to simmer and add cream cheese, sugar, and milk with curd.

- Let the mixture cool for 5-10 minutes

- Put in a blender and mix it well until it becomes liquid.

- Pour the mixture over the base of the cookies, being careful not to break it. You can use a spoon to pour it easily.

- Let it cool until reaches room temperature and then put it in the fridge for about ½ hour.

- When the cake has cooled down, spread the pumpkin jelly on top, making a uniform layer with a spoon.

Bon appétit!