Cheesecake with condensed milk and blackberry sauce
Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8-10 servings
Welcome to the delicious world of desserts! Today, I will guide you step by step in making a cheesecake with condensed milk, a creamy and delicate dessert that perfectly combines the sweetness of condensed milk with the fine texture of cheese. With a fresh blackberry sauce, this cheesecake will surely become the star of your table!
The history of cheesecake is fascinating and spans hundreds of years, evolving over time into various forms and flavors. This simple yet sophisticated dessert has gained popularity due to its versatility – it can be served as an elegant dessert on special occasions or as a sweet treat after an ordinary dinner. Leaving history aside, let’s put on our aprons and get started!
Ingredients:
For the cheesecake base:
- 170 g digestive biscuits
- 70 g melted butter
For the filling:
- 500 g cottage cheese (or cream cheese, if you prefer)
- 1 can of condensed milk (397 g)
- 3 eggs
For the blackberry sauce:
- 200 g blackberries (frozen)
Preparation:
1. Preparing the base: Start by preparing the cheesecake base. If you have a food processor, place the digestive biscuits in the bowl and process them until they become a fine powder. If you don’t have a processor, don’t worry! Place the biscuits in a sturdy bag and use a rolling pin to crush them. We’re looking for a fine texture, but don’t overdo it – a few larger pieces can add a nice texture.
2. Mixing the biscuits with the butter: In a large bowl, combine the crushed biscuits with the melted butter. Mix well until each crumb of biscuit is coated with butter. This combination will create a delicious base for your cheesecake.
3. Lining the pan: Prepare a 23 cm round pan (or similar) by lining it with parchment paper. Then, press the biscuit mixture into the bottom of the pan, making sure it is even. Place the pan in the refrigerator to set while we prepare the filling.
4. Preparing the filling: In a large bowl, add the cottage cheese. Use an electric mixer or a whisk to beat it until creamy. This step is essential for achieving a smooth and homogeneous texture in the cheesecake. Add the eggs, one at a time, mixing well after each addition.
5. Incorporating the condensed milk: Once the eggs are incorporated, add the condensed milk. Continue mixing until the mixture is smooth and slightly airy. Now, your filling is ready!
6. Baking the cheesecake: Remove the pan from the refrigerator and carefully pour the cheese filling over the biscuit base. Preheat the oven to 160°C (320°F) and place the cheesecake in the oven. Bake for about 50 minutes or until the filling is firm and slightly golden on the edges. A useful trick is to check the cheesecake at 40 minutes, and if you notice it browning too quickly, you can cover the top with aluminum foil.
7. Cooling: After the cheesecake is done, turn off the oven and let it cool in the oven with the door slightly open for about 30 minutes. This will help prevent cracking on the surface. Then, transfer the cheesecake to room temperature to cool completely, and then refrigerate it for a few hours or overnight.
8. Preparing the blackberry sauce: While the cheesecake is cooling, you can prepare the blackberry sauce. Place the frozen blackberries in a blender and blend until they become a fine paste. Then, strain the sauce through a sieve to remove the seeds. This sauce will add a fresh note and a vibrant color to your cheesecake.
9. Serving: Once the cheesecake has cooled completely, remove it from the pan and decorate it with the blackberry sauce. You can leave the sauce in a separate bowl for everyone to add to their liking. This dessert pairs perfectly with a cup of coffee or a fragrant tea, but also with a glass of sweet white wine!
Practical tips:
- You can experiment with different types of cheese, such as cream cheese or ricotta, for a different texture.
- If you want a more intense flavor, add a few drops of vanilla essence or lemon zest to the filling.
- Instead of blackberries, you can use other berries like raspberries or blueberries to diversify the flavors.
Frequently asked questions:
- Why did my cheesecake crack? Slow cooling in the oven helps prevent cracks. Make sure not to open the oven door during baking.
- Can I use gluten-free biscuits? Yes, gluten-free biscuits are an excellent alternative to make this dessert suitable for those with gluten intolerance.
- How long can the cheesecake be kept? The cheesecake keeps well in the refrigerator for 3-4 days. I recommend covering it with plastic wrap to prevent drying out.
Nutrition:
This condensed milk cheesecake recipe offers a balance of carbohydrates, proteins, and fats. Each serving contains approximately 350-400 calories, depending on the exact ingredients used. Cottage cheese is an excellent source of protein and calcium, while blackberries add antioxidants and fiber, making this dessert not only delicious but also beneficial for health.
Now that you have all the ingredients and necessary steps, all that’s left is to enjoy the cooking process! The condensed milk cheesecake will surely be a favorite among your family and friends. Serve it with pride and enjoy the compliments that will come!
Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8-10 servings
Welcome to the delicious world of desserts! Today, I will guide you step by step in making a cheesecake with condensed milk, a creamy and delicate dessert that perfectly combines the sweetness of condensed milk with the fine texture of cheese. With a fresh blackberry sauce, this cheesecake will surely become the star of your table!
The history of cheesecake is fascinating and spans hundreds of years, evolving over time into various forms and flavors. This simple yet sophisticated dessert has gained popularity due to its versatility – it can be served as an elegant dessert on special occasions or as a sweet treat after an ordinary dinner. Leaving history aside, let’s put on our aprons and get started!
Ingredients:
For the cheesecake base:
- 170 g digestive biscuits
- 70 g melted butter
For the filling:
- 500 g cottage cheese (or cream cheese, if you prefer)
- 1 can of condensed milk (397 g)
- 3 eggs
For the blackberry sauce:
- 200 g blackberries (frozen)
Preparation:
1. Preparing the base: Start by preparing the cheesecake base. If you have a food processor, place the digestive biscuits in the bowl and process them until they become a fine powder. If you don’t have a processor, don’t worry! Place the biscuits in a sturdy bag and use a rolling pin to crush them. We’re looking for a fine texture, but don’t overdo it – a few larger pieces can add a nice texture.
2. Mixing the biscuits with the butter: In a large bowl, combine the crushed biscuits with the melted butter. Mix well until each crumb of biscuit is coated with butter. This combination will create a delicious base for your cheesecake.
3. Lining the pan: Prepare a 23 cm round pan (or similar) by lining it with parchment paper. Then, press the biscuit mixture into the bottom of the pan, making sure it is even. Place the pan in the refrigerator to set while we prepare the filling.
4. Preparing the filling: In a large bowl, add the cottage cheese. Use an electric mixer or a whisk to beat it until creamy. This step is essential for achieving a smooth and homogeneous texture in the cheesecake. Add the eggs, one at a time, mixing well after each addition.
5. Incorporating the condensed milk: Once the eggs are incorporated, add the condensed milk. Continue mixing until the mixture is smooth and slightly airy. Now, your filling is ready!
6. Baking the cheesecake: Remove the pan from the refrigerator and carefully pour the cheese filling over the biscuit base. Preheat the oven to 160°C (320°F) and place the cheesecake in the oven. Bake for about 50 minutes or until the filling is firm and slightly golden on the edges. A useful trick is to check the cheesecake at 40 minutes, and if you notice it browning too quickly, you can cover the top with aluminum foil.
7. Cooling: After the cheesecake is done, turn off the oven and let it cool in the oven with the door slightly open for about 30 minutes. This will help prevent cracking on the surface. Then, transfer the cheesecake to room temperature to cool completely, and then refrigerate it for a few hours or overnight.
8. Preparing the blackberry sauce: While the cheesecake is cooling, you can prepare the blackberry sauce. Place the frozen blackberries in a blender and blend until they become a fine paste. Then, strain the sauce through a sieve to remove the seeds. This sauce will add a fresh note and a vibrant color to your cheesecake.
9. Serving: Once the cheesecake has cooled completely, remove it from the pan and decorate it with the blackberry sauce. You can leave the sauce in a separate bowl for everyone to add to their liking. This dessert pairs perfectly with a cup of coffee or a fragrant tea, but also with a glass of sweet white wine!
Practical tips:
- You can experiment with different types of cheese, such as cream cheese or ricotta, for a different texture.
- If you want a more intense flavor, add a few drops of vanilla essence or lemon zest to the filling.
- Instead of blackberries, you can use other berries like raspberries or blueberries to diversify the flavors.
Frequently asked questions:
- Why did my cheesecake crack? Slow cooling in the oven helps prevent cracks. Make sure not to open the oven door during baking.
- Can I use gluten-free biscuits? Yes, gluten-free biscuits are an excellent alternative to make this dessert suitable for those with gluten intolerance.
- How long can the cheesecake be kept? The cheesecake keeps well in the refrigerator for 3-4 days. I recommend covering it with plastic wrap to prevent drying out.
Nutrition:
This condensed milk cheesecake recipe offers a balance of carbohydrates, proteins, and fats. Each serving contains approximately 350-400 calories, depending on the exact ingredients used. Cottage cheese is an excellent source of protein and calcium, while blackberries add antioxidants and fiber, making this dessert not only delicious but also beneficial for health.
Now that you have all the ingredients and necessary steps, all that’s left is to enjoy the cooking process! The condensed milk cheesecake will surely be a favorite among your family and friends. Serve it with pride and enjoy the compliments that will come!