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Cheesecake with cottage cheese and condensed milk

0
1853
Kitchen European
Calorie content 279.2 kcal
Portions 8 port.
Cooking time 240 minutes
Proteins * 22.5 g
Fats * 12.3 gr.
Carbohydrates* 23.7 g
* per 100 gr. product
Cheesecake with cottage cheese and condensed milk
Content

Since childhood, I love condensed milk and all kinds of desserts cooked with condensed milk. I have been looking for the perfect recipe for cheesecake with condensed milk for a long time and finally found it. The combination of ingredients is great and delicious.

Ingredients

Cooking process

step 1 out of 5
Remove the butter from the refrigerator in advance and leave at room temperature to soften or melt in a water bath. Grind shortbread cookies with a blender or meat grinder. In a small bowl, stir together the crushed biscuits with softened butter and refrigerate.
step 2 out of 5
Pour the gelatin into a small bowl and fill with 100 milliliters of drinking water, leave for 10 minutes to swell. Dissolve the swollen gelatin in a water bath. Cool slightly.
step 3 out of 5
Take a deep container, add cottage cheese, boiled condensed milk, add cream and loose gelatin. Bring to a smooth consistency with a mixer or hand blender.
step 4 out of 5
Along the bottom of the detachable form in which you will collect the cheesecake, evenly distribute the resulting mass of butter and cookies, make sides. Then lay out the filling of cottage cheese and condensed milk. Spread evenly over the entire surface. Smooth with a silicone spatula.
step 5 out of 5
Tighten with cling film and refrigerate for 2-3 hours. After the cheesecake has set, gently remove it from the mold. Serve in portions with your favorite hot drinks.

Bon Appetit!

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