The dish that looked like a cheesecake but wasn't. The first bite made everyone gasp
Are you seeking an intriguing recipe to surprise your loved ones? In a rush to switch from mundane baking routines and explore some sweet novelties? You've come to the right place!
7:07 AM EST, November 12, 2023
If you're a regular reader, you'd know my partiality towards creating delectable sweets. Regardless of whether it's a baked cake or an enticing refrigerator dessert, each recipe brings immense pleasure to me.
As such, it won't come off as a surprise that my collection is brimming with numerous tried, tested, and utterly delicious winning formulas for petite sweets. Today, I'm thrilled to share another hidden treasure. Brace yourself; this one's a thrilling ride!
Mistaken for a cheesecake, yet it isn't
Today, I present an ingenious twist for a cake that might mimic a cheesecake but is far from being one. Intrigued? Here's how!
The centerpiece for today's cake isn't cheese, but a unique medley of semolina, milk, and butter. This blend forms a velvety smooth and creamy texture identical to cheesecake, thus effortlessly fooling anyone into believing they're about to indulge in a classic cheesecake. And how can I be so sure? Because this scene recreates itself every time I present this ingenious delicacy to my loved ones.
And if that's not winning enough, here's more – this delightful cake doesn't command baking, ensuring even novices can navigate its preparation with ease.
Step-by-step guide to making this astounding cake
Ingredients:
Base:
- 7 oz of cookies
- 3.5 oz of melted butter
Filling:
- 1 stick of butter
- 1 cup of semolina
- 4.2 cups of milk
- ⅓ cup of sugar
Top Layer:
- Options: homemade fruit gel, chocolate topping with almonds, caramel coupled with hazelnuts
Preparation:
- Begin the recipe by creating the cookie base; pulverize the cookies and combine them with the melted butter.
- Transfer the mixture into a form and compress it firmly using a glass to create a compact base.
- Refrigerate the form with the base while you kick off the next layer. Set a pot on the stove, pour the milk in, and add the sugar. Also include the butter into the pot, cutting it into small pieces for faster melting.
- Once the ingredients meld into a smooth mixture, stir the semolina in.
- Post a few minutes of cooking, the mixture is ready to be poured into the form.
- Consequently, it's about crafting the final layer. Here you can use a homemade fruit gel, chocolate topping adorned with crushed almonds, or caramel and hazelnuts. Each alternative harmonizes well with the other ingredients and adds curb appeal.
- Before serving, ensure the cake is thoroughly chilled in the fridge. Bon appétit!
