Creamy Maria cookie cheesecake with a crunchy base
Maria cookie cheesecake is a simple way to give these classic cookies a twist. The crisp base contrasts with a smooth filling of cream cheese, vanilla, and a hint of lemon.
- 6 galletas María
- 20 gr de mantequilla derretida
- 1 cdita de azúcar
- 120 gr de queso crema a temperatura ambiente
- 25 gr de azúcar
- 30 ml de crema de leche
- 1 huevo pequeño
- 1/2 cdita de esencia de vainilla
- 1/2 cdita de ralladura de limón
- Precalienta el horno a 160 °C.
- Tritura las galletas María hasta obtener una textura similar a la arena. Mézclalas con la mantequilla derretida y el azúcar.
- Coloca la mezcla en el fondo de un molde pequeño de unos 12 cm de diámetro. Presiona bien con una cuchara para formar una base compacta.
- Hornea la base durante 7 minutos. Retírala y deja que repose mientras preparas el relleno.
- Bate el queso crema con el azúcar hasta obtener una mezcla lisa. Evita batir en exceso para no incorporar demasiado aire.
- Añade el huevo, la crema de leche, la vainilla y la ralladura de limón. Mezcla solamente hasta integrar.
- Vierte el relleno sobre la base de galletas y alisa la superficie.
- Hornea durante 25-30 minutos. El cheesecake debe verse firme en los bordes, pero ligeramente tembloroso en el centro.
- Apaga el horno y deja el cheesecake dentro durante 10 minutos con la puerta entreabierta.
- Retira, deja enfriar a temperatura ambiente y refrigera durante al menos 3 horas.
- Desmolda con cuidado y termina con galletas María trituradas por encima. Puedes colocar una galleta entera en el centro para decorar.
To prepare it you will need Maria cookies, butter, cream cheese, sugar, egg, heavy cream, vanilla, and lemon zest. A simple combination for a creamy and balanced dessert.
Turn Maria cookies into a creamy homemade cheesecake
- 2 people
- 520 Kcal
For the base:
- 6 Maria cookies
- 20g of melted butter
- 1 tsp of sugar
For the filling:
- 120g of cream cheese at room temperature
- 25 grams of sugar
- 30 ml of heavy cream
- 1 small egg
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest
- Preheat the oven to 160°C.
- Crush the Maria cookies until they have a sandy texture. Mix them with the melted butter and sugar.
- Place the mixture in the bottom of a small mold about 12 cm in diameter. Press down firmly with a spoon to form a compact base.
- Bake the base for 7 minutes. Remove it and let it rest while you prepare the filling.
- Beat the cream cheese with the sugar until you get a smooth mixture. Avoid overbeating to prevent incorporating too much air.
- Add the egg, heavy cream, vanilla, and lemon zest. Mix only until combined.
- Pour the filling over the cookie base and smooth the surface.
- Bake for 25-30 minutes. The cheesecake should look firm at the edges, but slightly wobbly in the center.
- Turn off the oven and leave the cheesecake inside for 10 minutes with the door ajar.
- Remove, let cool to room temperature and refrigerate for at least 3 hours.
- Carefully unmold and finish with crushed Maria cookies on top. You can place a whole cookie in the center for decoration.
Tips for making an irresistible Maria cookie cheesecake
- Use cream cheese at room temperature for a smoother, lump-free filling.
- Do not crush the cookies into a completely fine powder; a slightly sandy texture helps to form a good base.
- Press the base down firmly before baking to prevent it from crumbling when serving.
- Do not overmix the filling after adding the egg. Excess air can cause cracking during baking.
- Keep the oven at a moderate temperature. Too high a temperature can dry out the cheesecake.
- Don't expect the center to be completely firm in the oven. It should retain a slight wobbly texture.
- Let the cheesecake cool before refrigerating it to avoid sudden temperature changes.
- Respect the refrigeration time. The hours in the refrigerator help the filling to achieve a creamy yet stable texture.
- To unmold it more easily, run a thin knife around the edges when it is completely cold.
- Add the crushed cookies just before serving so they retain some of their crunchy texture.
Is it possible to make Maria cookie cheesecake without an oven?
Yes. This recipe calls for baking, but you can also prepare a no-bake version by using unflavored gelatin to help stabilize the filling and refrigerating it for several hours.
How to preserve Maria cookie cheesecake?
Store it in an airtight or covered container in the refrigerator. Ideally, consume it within 3 days to maintain its texture and flavor.
How do you know when the cheesecake is ready?
The edges should feel firm, and the center should retain a slight wobble when the mold is moved. It will finish setting as it cools and is refrigerated.
Why does the cheesecake crack?
Cracks can appear from overmixing the batter, using a high temperature, or letting the cheesecake overcook. That's why it's important to remove it from the oven when the center still jiggles slightly.
