Our friend Laura, from the gastroblog Because , surprises us by using the multidelices yogurt maker to make some delicious individual cheesecake desserts. Or did you think that the yogurt maker was only for making yogurt? It can do so much more!

It's a joy to come home after a hot day and know that a creamy and refreshing dessert like this one is waiting for you in the fridge... the clink clink that the little spoon makes when eating it and how cold your hand gets when holding the jar...mmm... At home we get a lot of use out of the Tefal multidelices yogurt maker , since in addition to always having natural homemade yogurt, we also encourage ourselves to prepare special desserts. These cheese and tocino de cielo tarts are the bomb, they have a delicious flavor that will not leave you indifferent. Go ahead and try them!

Ingredients:

For the tocino de cielo:

  • Liquid caramel 130 g egg yolks (approx. 8 yolks)
  • 370gr condensed milk

For the cream cheese:

  • 250gr Philadelphia-type cream cheese
  • 1 natural yogurt
  • 2-3 tablespoons of icing sugar (to taste)
  • 1 tablespoon of honey
  • 2 sheets of neutral gelatin
  • a little water
  • and lemon juice to dissolve the gelatin

Elaboration:

For the tocino de cielo with the multidelices yogurt maker (6 jars):

  1. Pour the caramel into the bottom of the jars and set aside.
  2. Mix the yolks well and add the condensed milk. Mix well and fill the jars approximately halfway.
  3. Fill the bottom of the yogurt maker with water up to the mark and set the dessert function for 25 minutes. When finished, uncover and wait for it to cool. Set aside.

For the cream cheese:

  1. Mix the cheese, yogurt, honey and sugar until they form a cream.
  2. Heat the water and lemon juice on the stove, add the gelatin and remove when it dissolves. Wait for it to cool down a little and pour it through a strainer into the cream cheese.
  3. Beat with a whisk and fill the jars with the mixture.
  4. Store in the refrigerator for at least 4 hours before consuming.

Notes: Tocino de cielo can be prepared in the traditional way by replacing the condensed milk with water (125 gr.) and sugar (250 gr.). If you do not have a yogurt maker, you can make it in glass jars and put them in a bain-marie until you prick them with a toothpick and see that they are set.

Comments

Ester said:

Gracias!! Ahora si que me ha quedado clarísimo!!!

Laura said:

Hola Esther, el agua lo echas al fondo de la yogurtera, no en los tarros, creo que no está bien explicado. Si lo haces sin yogurtera, pones los tarros al baño maría simplemente. Espero que ahora te quede más claro, si no me comentas, ok?

Ester said:

Hola! Tengo muchas ganas de hacer esta receta pero tengo una duda! Cuando llenas los tarros con la mezcla de leche condensada y las yemas, luego, llenas el resto del tarro con agua? Ese agua ¿luego se evapora? ¿Se mezcla con las yemas y la leche condensada? Jajaja…no sé si lo he entendido bien!
Gracias!!

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