Description
Delicate cheesecake with a lovely caramel taste, very quickly prepared!
Ingredients
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Cookies
200 g
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Butter
100 g
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Cheese curd
350 g
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Condensed milk
350 g
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Cream
300 g
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Gelatin
20 g
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Condensed milk
150 g
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Gelatin
5 g
Cooking
The cooking time is indicated without time freezing cheesecake. Cookies grind into crumbs, mix with melted butter.
At the bottom of a split form (diameter 24 cm) lay a circle of parchment paper and evenly compacted biscuits with butter. Boca pave curb tape.
Whip the chilled cream, then cheese and boiled condensed milk. To combine both mass.
Soak the gelatin in 100 ml cold boiled water.
Melt the gelatin and pour in beaten a lot.
Pour the prepared cream base and put in refrigerator for freezing.
Meanwhile, prepare the filling: Boiled condensed milk mixed with previously soaked in 25 ml of cold boiled water and heated up to hot gelatin.
Pour this mass of frozen cream.
Removing from the mold. You can sprinkle Boca roasted almonds.
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