Cheesecake with condensed milk
8 servings
40 minutes
Condensed milk cheesecake is a delicate, airy treat with a velvety texture and subtle caramel aroma. It perfectly combines creamy sweetness with a crunchy cookie base. The origins of cheesecake trace back to ancient Greece, but the modern recipe comes from America, where it became an iconic dessert. In this version, condensed milk gives it a rich flavor and pleasant chewiness. Gelatin stabilizes its structure while grated chocolate adds elegant notes. This cheesecake is suitable for festive tables, romantic evenings, or simply cozy tea times. Each slice feels the harmony of creaminess and caramel warmth.
1
Soak gelatin in 7 tablespoons of water for 15 minutes. Crush the cookies into crumbs.
- Gelatin: 2.5 tablespoons
- Yubileynoye biscuits: 400 g
2
Pour melted butter into crushed cookies and knead until smooth.
- Butter: 250 g
3
Line a 26 cm diameter mold with food wrap and press the mixture tightly onto the bottom and sides of the mold. Place in the refrigerator.
4
Knead the cheese until smooth, add condensed milk and cream, and mix with a mixer until homogeneous.
- Farmer's cheese: 500 g
- Dulce de leche (boiled condensed milk): 450 g
- Cream: 180 ml
5
Dissolve gelatin in a water bath, add the prepared mixture while whipping. Pour the mixture into a mold and place it in the refrigerator for 2-3 hours. It can be left overnight. Sprinkle with grated chocolate.
- Gelatin: 2.5 tablespoons
- Milk chocolate: 60 g
