Cheesecake with condensed milk (Baked)

Condensed Milk Cheesecake (Baked)

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8-10 servings

If you are looking for a quick and delicious dessert, condensed milk cheesecake is the perfect choice. This baked dessert combines the creamy texture of cheese with the unmistakable sweetness of condensed milk, while the blackberry sauce adds a touch of freshness. The origins of cheesecake are lost in the mists of time, but it has certainly been a favorite among dessert lovers around the world.

Ingredients:

For the filling:
- 500 g cottage cheese or cheese of your choice (e.g., ricotta or mascarpone)
- 1 can of condensed milk (397 g)
- 3 eggs

For the cheesecake base:
- 170 g digestive biscuits
- 70 g melted butter

For the blackberry sauce:
- 200 g blackberries (you can use frozen or fresh blackberries)

Preparation:

1. Preparing the base: Start by preparing the cheesecake base. If you have a food processor, put the digestive biscuits in it and crush them until they become a fine powder. If you don't have a processor, you can use a bag and a rolling pin to crush them. It's a fun activity that can be done together with kids! Once the biscuits are crushed, add the melted butter and mix well until you get a moist mixture.

2. Forming the base: Line a round cake pan (preferably with a removable bottom) with parchment paper. Pour the biscuit and butter mixture into the pan, pressing down firmly with a spatula to create an even base. Cover the pan with plastic wrap and place it in the fridge to harden while you prepare the filling.

3. Preparing the filling: In a large bowl, beat the eggs with a mixer on medium speed until frothy. Add the cottage cheese and continue mixing for about a minute. Then, incorporate the condensed milk, mixing again until all the ingredients are well combined. It’s important not to overmix to maintain a smooth texture.

4. Pouring the filling: Remove the pan from the fridge and carefully pour the cheese cream over the biscuit base. Level the surface with a spatula for an even appearance.

5. Baking the cheesecake: Preheat the oven to 160°C. Place the pan in the oven and bake the cheesecake for about 50 minutes. It’s done when the edges are firm and the center has a slightly soft texture, but is not liquid. Let it cool slightly in the oven with the door ajar for 15 minutes to prevent cracking.

6. Preparing the blackberry sauce: While the cheesecake cools, prepare the blackberry sauce. Place the blackberries in a blender and blend until smooth. Strain the puree through a sieve to remove the seeds. This will give you a velvety sauce, perfect for complementing the cheesecake.

7. Finishing the dessert: Once the cheesecake has completely cooled, remove it from the pan and top it with the blackberry sauce. You can add a few fresh blackberries on top for an attractive look.

8. Serving: Serve the condensed milk cheesecake alongside a cup of tea or coffee. This is an excellent combination that will perfectly complement the sweet and tangy flavor of the dessert. You can also try serving it with vanilla ice cream for a contrast of textures and flavors.

Helpful tips:

- Ingredients: Make sure the cottage cheese is well-drained to prevent a too-wet cheesecake. If using ricotta cheese, ensure it is well mashed for a smooth texture.

- Variations: You can experiment with different types of biscuits for the base, such as Oreo biscuits or salted butter biscuits for a more complex flavor. You can also replace the blackberries with other berries like raspberries or strawberries to create a colorful and delicious variation.

- Calories and nutritional benefits: A serving of condensed milk cheesecake has about 350-400 calories, depending on the ingredients used. Cottage cheese is a good source of protein and calcium, while blackberries are rich in antioxidants and vitamins.

Frequently asked questions:

1. Can I use mascarpone cheese? Yes, mascarpone provides a creamy texture and rich flavor to your cheesecake.

2. What happens if the cheesecake cracks? If the cheesecake cracks, don’t worry! You can cover it with the blackberry sauce, and it will still look delicious.

3. How long can the cheesecake be stored in the fridge? The cheesecake keeps well in the fridge for 3-4 days, stored in an airtight container.

In conclusion, condensed milk cheesecake is a simple yet impressive dessert, ideal for any occasion. Whether you serve it at a party, a family dinner, or just to treat yourself, this cheesecake will surely be appreciated by all. Don’t forget to share the recipe and enjoy every bite! Enjoy!