Carob Cheesecake by Rogério Gago



200 g of carob and almond bar from Carob World.

400 g of “Maria” cookies.

100 g of granulated sugar.

500 ml of cream.

125 g of mascarpone.

60 g of sugar powder.

250 g of carob and almond spread from Carob World.

6 gelatin sheets.

  1. Grind the cookies in the thermomix, add sugar and afterwards the carob and almond bar. 
  2. Place a base of sand in the pan, filling it well and taking it into cold.
  3. In a bowl, mix the carob and almond spread from Carob World and mascarpone.
  4. Add sugar and mix it.
  5. Soak the gelatin in cold water.
  6. Beat the cream, but not too much and slowly, to not to create too much air.
  7. Add the whipped cream to the initial preparation, covering everything properly. A coagulation may be formed, but it is normal.
  8. Withdraw the surplus of water from the gelatin, melt it in the microwave without heating it up too much and adding it to our base.
  9. At the end, the cream obtained will be smooth and silky.
  10. Place the final result in the pan, smooth it out and take it to the cold to keep it.