- crackers - 2 1/4 Cups
- sugar - 2 teaspoons
- ground cinnamon - 1/4 teaspoons
- sticks of butter - 1 1/4 Pieces (baked unsalted)
- For the filling: cream cheese Philadelphia - 720 Grams
- sugar - 1 glass
- eggs - 3 pieces
- Milk candy - 1/2 cup
- vanilla extract - 2 teaspoons
- For glaze: milk caramel - 2/3 Cups
- fat cream - 3 tablespoons. spoons
1. Prepare the pastry dough. Grind crackers in a food processor. Preheat the oven to 175 degrees. Sprinkle the baking sheet with oil in a spray, lather with foil or parchment paper and grease with butter. Mix the crushed crackers, sugar and cinnamon in a medium bowl. Add the melted butter, mix. 2. Put the mixture on a baking tray and evenly press it against the surface. Bake until light golden color, about 10 minutes. Allow to cool completely on the counter. 3. Make the stuffing. Mix the cream cheese and sugar with an electric mixer until smooth, for 1 minute. Add eggs, one at a time, whisking after each addition. 4. Add the milk caramel and vanilla extract, stir for about 10 seconds. Pour the filling over the cooled dough. Bake for about 38 minutes. let cool on the counter. 5. Prepare the glaze. Heat the caramel and 3 tablespoons of cream until the caramel melts. Stir, adding more cream if the glaze seems too thick. 6. Fill the ice cake with glaze. Put in the refrigerator for 1 hour. Cut the cake along into 4 stripes, then across 6 stripes to get 24 cakes.
Servings: 12