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Cheese Pie with Blackberries

INGREDIENTS:
1 1/2 sticks of cream cheese
1 stick of butter
170 grams of cookies (they can be Maria cookies or graham crackers)
3 eggs
1 can of condensed milk
1 can of evaporated milk
6 cups blackberry jam
Prepare the base:
Crush the cookies until you obtain fine crumbs. Melt the butter and mix it with the cookie crumbs until you get a uniform mixture. Press the cookie mixture into the bottom of a pie plate, forming a compact, even layer. Refrigerate the base while you prepare the filling.
Prepare the filling:
Preheat the oven to 180°C (350°F). In a large bowl, beat the cream cheese until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the condensed milk and evaporated milk, mixing until you obtain a homogeneous cream.
Bake:
Pour the cheese mixture over the biscuit base in the mold. Bake for 45-50 minutes, or until the center of the pie is firm and lightly browned. Let cool to room temperature and then refrigerate for at least 2 hours.
Add the jam:
Once the pie is completely cool, spread a generous layer of blackberry jam over the top. You can change the blackberry jam for the flavor of your choice, such as strawberry, raspberry or peach.
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Avocado Feta Dip

INGREDIENTS:
2 avocados, peeled and pit removed
1/2 cup feta cheese
1/4 cup chopped onion
1 clove of garlic, minced
1 tablespoon chopped jalapeño
1/3 cup chopped cilantro
Juice of 1 lemon
Salt and black pepper to taste
pita chips, vegetables, bread, cookies, etc.
INSTRUCTIONS:
1. Place the avocado, feta cheese, onion, garlic, jalapeño, cilantro and lime juice in the bowl of a food processor or blender. Blend until creamy and smooth. Season with salt and pepper, to taste.
2. Scrape dip into a bowl and serve with pita chips, cut vegetables, bread or crackers.
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Strawberry Pie

INGREDIENTS:
For the Dough:
80 grams of Margarine.
80 grams of powdered sugar
160 grams of flour
1 Egg
1 tablespoon vanilla essence
For the Filling:
100 grams of Butter
100 grams of chantilly cream
100 grams of powdered sugar
2 Yolks
100 grams of chestnut flour (processed chestnut)
750 grams of firm red strawberries.
INSTRUCTIONS:
To make the base of our strawberry pie, we will mix the dry ingredients in a container.
Make a crown and place the butter in the hole.
Add the vanilla essence and the yolks and knead the resulting mixture for a few minutes, everything should be well mixed.
Stretch the dough with a rolling pin and line the removable mold, previously buttered and floured.
The next step will be to make the filling for the strawberry pie. To do this, we will put the butter, the three yolks and the milk cream in a container. Break. Add the powdered sugar and processed Chestnuts. Mix everything with love. Fill the base, bake for 30 minutes. Remove from oven, cover with strawberry jam. Place natural strawberry slices. Decorate with chantilly cream. Mingle.
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Gypsy arm with philadelphia and raspberries

INGREDIENTS:
2 avocados, peeled and pit
6 eggs
3 tablespoons of water
150g flour
150g sugar
200 g of Philadelphia Original
60 g powdered sugar
400 g raspberries
INSTRUCTIONS:
1. Preheat the oven to 200ºC.
Separate the yolks from the egg whites. Beat the egg yolks with water and sugar until the dough is almost white.
2.Sift and add the flour little by little and mix carefully with a spoon with a hole. Also beat the egg whites and mix everything together.
3. Spread the dough on a mold previously lined with baking paper and bake for 15 minutes. Let cool and remove the paper.
4. Mix the creamy Philadelphia with the icing sugar and spread it over the dough. Spread the raspberries on top and roll the dough
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Blueberry Ice Cream

INGREDIENTS:
300 g of very clean blueberries
250g sugar
250 cc of water
1 cup lemon juice
300 g lightly whipped heavy cream.
INSTRUCTIONS:
1. Separate some blueberries. Process the rest.
2.Prepare a syrup with the water and sugar, let it boil for no more than 2 minutes.
3. Remove, let cool. Then add the lemon and processed blueberries.
4. Mix the ingredients well, add the heavy cream and the reserved blueberry pieces.
5. Place them on the trays of the freezing chamber at maximum cold or in the freezer if it has an ice cream setting.
6. In both cases, leave until it reaches the consistency of a classic ice cream. Keep medium cold, covered.
7. If it is made in an ice cream machine, proceed in the same way, but add the cream without beating.
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