Delicate as marshmallow, not too sweet, this is what cheesecake with condensed milk is like. You only need a few ingredients to delight your palate with a delicious cake.
I practically always bake cheesecakes from home-ground cottage cheese or ready-made cottage cheese that has already been ground three times, this time I used cheese from a bucket. When choosing the right cheese, I paid attention to the fat content, mine had 18%, which is quite a lot for a bucket cheese. I wasn’t disappointed, the cake turned out tasty.
Preparing the cheesecake takes very little time. Do not mix the ingredients for too long to avoid unnecessary aeration of the dough. At the end, when mixing the egg whites with foam, do it thoroughly and gently.
The ingredients for the cheesecake should be at room temperature, so remove them from the refrigerator 2-3 hours before baking.
There is no base in my cheesecake, in fact I didn’t even think about putting biscuits on it, but that’s an individual matter. The base for this baking can be a thin sponge cake or biscuits. The cake in a 26 cm cake tin comes out quite high, I decided that the bottom was not necessary.
The whole thing is enriched with delicious chocolate icing.
What ingredients are needed to make cheesecake with condensed milk?
6 eggs
1 kg of triple-ground cheese or fatty cheese from a bucket
2 cream/vanilla puddings (40g each)
vanilla extract or vanilla flavor
1 can of sweetened condensed milk
2 tablespoons of sugar
biscuits (optional)
26 cm cake tin
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