In a bowl, add the biscuit crumbs, gradually pour in the milk, and stir until you achieve a moist, sandy texture.
Roll out the dough on a metal sheet with a rolling pin, cut out a ring with a diameter of 16 cm, and remove the excess.
Beat the egg yolks with the sugar, add the vanilla extract, then the cornstarch, followed by the almond paste. Next, add the cream cheese as well, and mix everything very well.
Place the batter in a ring mold, level the surface, then bake in the oven for one hour at 100°C.
Cool and refrigerate.
While the cheesecake is baking, prepare the cream.
It also needs 6-8 hours to chill in the refrigerator.
Soak the gelatin in cold water.
In another bowl, combine the white chocolate, drained gelatin, and nut paste, pour in the hot cream, and blend with an immersion blender. Cover with plastic wrap and refrigerate for 8 hours.
Then beat with a mixer until stiff peaks form.
Transfer to a pastry bag with any nozzle and decorate the cheesecake.
Enjoy!
