Indulge in the lusciousness of this no-bake caramel cheesecake that combines the richness of condensed milk with the velvety smoothness of cottage cheese. A dessert so heavenly, it will surely become your go-to recipe for sweet celebrations. Treat yourself and your loved ones to a slice of pure bliss with this easy-to-follow recipe!
Hungry for culinary inspiration? Join us on Facebook for a mouthwatering adventure! Click here!
Ingredients:
- 300 grams (1 1/4 cups) boiled condensed milk
- 160 grams (2/3 cup) unsalted butter
- 250 grams (about 2 1/2 cups) shortbread cookies
- 750 grams (3 cups) cottage cheese
- 70 milliliters (1/4 cup) water
- 40 grams (1/3 cup) walnuts
- 30 grams (3 tbsp) gelatin
- Chocolate crumbs for decoration
Cheesecake with Condensed Milk: Step-by-Step Recipe
- In a blender, combine walnuts and shortbread cookies to get fine crumbs. Alternatively, you can use a rolling pin.
- Add melted unsalted butter to the crumbs and mix well.
- Take a detachable cake pan and line the bottom with parchment paper.
- Press the mixture into the pan, lifting the edges, and compact it thoroughly. Place it in the refrigerator and let it set for 30 minutes.
- Mix gelatin with cold water and wait for 30 minutes.
- Blend cottage cheese and boiled condensed milk until smooth and uniform.
- Slightly warm the gelatin and add a spoonful of the cottage cheese mixture. Mix well.
- Combine the gelatin mixture with the rest of the cottage cheese mixture.
- Pour the mixture into the cake pan. Refrigerate for at least 3 hours or overnight.
- Decorate the cheesecake with chocolate crumbs.
- Remove from the pan. Voilà! Your delightful caramel cheesecake is ready to be savored!
