Delicate cheesecake with a wonderful caramel taste, very quick to prepare!

Summary

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

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Instructions

1. Cooking times are indicated without taking into account the setting time of the cheesecake. Grind cookies into crumbs, mix with melted butter.
2. 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.
3. Whisk the chilled cream, then cheese and boiled condensed milk. Connect both masses.
4. Soak gelatin in 100 ml of cold boiled water.
5. Melt the gelatin and pour into the whipped mass.
6. Pour the prepared cream over the base and refrigerate to set.
7. 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.
8. Pour the frozen cream with this mass.
9. Extract from the form. You can sprinkle the sides with toasted almond petals.

   

Enjoy your meal!