Description
On these holidays I did not want to do the traditional Easter. I decided to replace it with this cheesecake. It seems to me that the most delicious thing I have ever tasted ))) one of a kind for it is made from condensed milk and is NOT mixed with the main mass to a homogeneous condition, and retained fragments. And the combination turns out some fantastic: soft and supple the cream cheese with a soft and sweet caramel... Mmmmmmm... I did a caramel recipe and it turned out quite bright, and if you boil it longer or to use to purchase the milk, along with a fabulous flavor you can get a terrific cut with contrasting colors. Very easily done – a real lifesaver for busy holidays.
Ingredients
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Cookies
250 g
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Butter
165 g
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Cream
1.5 Tbsp
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Gelatin
1.5 Tbsp
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Cheese curd
750 g
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Brown sugar
200 g
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Condensed milk
1 can
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Almonds
Cooking
Form (I have 20 cm) vystelit baking paper or grease with butter. Cookies grind into crumbs. Add 125 g of melted butter.
Mix thoroughly.
Lay the Foundation with skirting, cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, soak the gelatine in cream.
Dissolve the gelatin. Cream cheese whip with 155 g of sugar until smooth.
In a saucepan, over medium heat, combine condensed milk, 45 g of sugar and 40 g of oil.
Bring to a boil, stirring constantly, and cook for 5 minutes, without ceasing to interfere. The caramel is light enough for this time. If you boil it longer, so that it is darkened, it will be more beautiful on the cut.
Add cooled gelatine to cream cheese and mix well. Then add the caramel and make just 2-3 stirring of movement, so the caramel evenly distributed over the cream cheese, but not mixed with it until smooth.
Put the mass on the base and refrigerate for 4 hours.
Decorate as desired. For decoration I cut and toasted the almonds.
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