Cheesecake without the cheese biscuits

(0)
Servings
8
Cooking time
120 min
Difficulty
easy
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A spectacular cake is a great gift for any occasion. The most popular cake no-bake - cheesecake with a base of biscuit. Has a distinct creamy taste. This recipe cheesecake wins with ease of preparation, moreover, is considered a classic. Can be served as dessert for a romantic holidays!
I do a lot of different cheesecakes prepared and pastries and without. But this is probably one of the most successful. The texture it produces a softer gentle. The presence of condensed milk gives the cake a bright caramel flavor and a beautiful beige shade. Very tasty!
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Korzh. To prepare the cake we will need: biscuits (can be chocolate or any additives, e.g. lemon); butter.
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Melt the butter and cool to room temperature.
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Cookies chop with a knife in large crumbs. You can grind the biscuits in a blender into fine crumbs. And I usually do, but this time I wanted to make cookies was based more significantly on the structure.
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Pour the butter into the biscuits and mix thoroughly with a spoon.
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Baking dish (u00d8 16-20 cm) to put on the dish. It is advisable to wrap the top inside acetate film, then the edges of the cheesecake will be perfectly smooth - checked. Pour in the form of crumbs from biscuits with butter and flatten. Put the form in the refrigerator for 1 hour.
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Filling. To prepare the filling we will need: cream cheese without additives; cream (20% fat); gelatin powder; condensed milk; powdered sugar; lemon peel.
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Gelatin pour 50 ml of cold cream and leave for 20 minutes.
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Swollen gelatin to melt on a slow fire until dissolved, but to boil not to bring.
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Separately, beat the cheese at room temperature, the remaining cream, the chopped lemon zest and condensed milk.
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Beat the mass until fluffy and smooth.
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Continuing to whisk, pour in the warmed cream cream with gelatin. Beat up on a strong speed as the cream begins to thicken almost immediately. And to the gelatin cools down, is not going to lumps, you need to quickly mix it into the cream.
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To shift the cheese filling onto the cooled crust and smooth. To do everything quickly. The form preferably slightly shake without taking away from the table so that the cream is better dispersed.
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Tighten the top of the form with cling film and leave in the fridge overnight.
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With ready-made cheesecake to remove the split mold. Using a pastry bag to decorate the cheesecake with rosettes of cooled boiled condensed milk and fresh mint. Bon appetit!

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Ingredients

Boiled condensed milk 3 teaspoons
butter 60 gram
Cookie biscuit 120 gram
cottage cheese 500 gram
Cream 200 ml
Gelatin 10 gram
Mint 10 gram
Powdered sugar 80 gram
Ingredients

Nutrition

Total calories 304
Total fat 19
Total carbohydrates 24
Total protein 6