Curd Cheesecake with Condensed Milk
by Editorial Staff
This curd cheesecake is worth trying at least once. It has a very delicate taste with a pronounced condensed milk aroma and a hint of baked milk. It is easy to prepare (almost all the work is done by a blender), and the result is great.
Ingredients
- Cookies “Baked milk” – 300 g
- Butter – 150 g
- Cottage cheese – 800 g
- Condensed milk – 0.5 l
- Chicken eggs – 6 pcs.
Directions
- Grind the cookies into small crumbs using a blender or rolling pin. Add melted or very well-melted butter to it. We mix.
- Preparing the form. (It is better to use a solid form. If the form is split, then wrap it in foil.)
We distribute the sand mass over the entire surface of the bottom of the mold. We tamp, forming a cake. - Using a blender, grind everything at once: cottage cheese, condensed milk, and eggs.
- You should get a smooth, creamy mass.
- Pour the curd mass onto the prepared cake.
- We put to bake in the oven, preheated to 200 degrees, and bake for 30 minutes. Then we reduce the temperature to 170 and bake for another 30-40 minutes, depending on the desired brownness of the cake.
- After an hour, the cake will settle – this is normal.
- Two hours after baking, the curd cheesecake will look the same as in the photo.
- Let the cheesecake with condensed milk sit in the refrigerator for at least 6-8 hours. The cake is especially delicious on the second or third day.
Curd cheesecake with condensed milk is ready. Bon Appetit!
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