If you thought you had tried all the original desserts, think again!
This Horcahata Cheesecake recipe will be one of the best easy desserts to prepare. For this no-bake dessert you need to take into account an important detail: when you add the horchata milk it must be totally cold, so that it can be easily assembled and keeps a creamy and smooth consistency.

NO-BAKE HORCAHATA CHEESECAKE

Ingredients

12 Portions

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• 1 1/2 cups whipping cream, for the horchata cream
• 1/2 cups condensed milk, for the horchata cream
• 1/3 cups Three Star Rice Flour®, for the horchata cream
• 1 tablespoon cinnamon powder, for the horchata cream
• 2 cups cinnamon cookie, for the crust
• 1/2 cups walnut, finely chopped, for the crust
• 1/2 cups butter, melted, for the crust
• 3 packages cream cheese, for the cheesecake (190 g)
• 2 tablespoons vanilla essence, for the cheesecake
• 2 envelopes gelatin, for the cheesecake (7g each)
• enough cinnamon powder, to decorate

Preparation

Heat over low heat the whipping cream, the condensed milk, the rice flour Three Stars®, the cinnamon powder, bring to a boil then remove. Let cool and set aside.

Place the cookies in a bag, and with a rolling pin, crush them until you have a semi-fine powder. Mix in a bowl with nuts and butter.

In a cake mold lined with waxed paper, place the cookie mixture and compress with a spoon to form a base. Set aside.

For the cheesecake, beat the cream cheese and add the horchata milk, the vanilla extract and the unflavored gelatin slowly in a stream.

Pour over cheesecake crust, mix with a spatula and refrigerate until set.

https://us.kiwilimon.com/recipe/desserts/cake-recipes/cheesecake-recipes/no-bake-horcahata-cheesecake