Cheesecake “Creme Brulee”
by Editorial Staff
Delicate cheesecake with a wonderful caramel taste, very quick to prepare!
Ingredients
The foundation:
- Cookies (shortbread) – 200 g
- Butter – 100 g
Cream:
- Curd cheese (creamy) – 350 g
- Condensed milk (boiled) – 350 g
- Cream (33%) – 300 g
- Gelatin – 20 g
Fill:
- Condensed milk (boiled) – 150 g
- Gelatin – 5 g
Directions
- Cooking times are indicated without taking into account the setting time of the cheesecake. Grind cookies into crumbs, mix with melted butter.
- Place a parchment paper circle on the bottom of a split form (24 cm in diameter) and tamp the biscuits with butter in an even layer. Lay the sides with border tape.
- Whisk the chilled cream, then cheese and boiled condensed milk. Connect both masses.
- Soak gelatin in 100 ml of cold boiled water.
- Melt the gelatin and pour into the whipped mass.
- Pour the prepared cream over the base and refrigerate to set.
- In the meantime, prepare the filling: Mix boiled condensed milk with gelatin pre-soaked in 25 ml of cold boiled water and heated to a hot state.
- Pour the frozen cream with this mass.
- Extract from the form. You can sprinkle the sides with toasted almond petals.
Enjoy your meal!
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