Friday, March 1, 2013
Recipe by: Ntbella
A sweet and always like to all, both small and large. This is the classic recipe for the cheesecake with the addition of condensed milk cooked.
Ready in 1 day 2 hours 15 minutes
300ml of condensed milk
200g Digestive biscuits ™
50g butter, melted
500g of cream cheese, type Philadelphia ™, at room temperature
200g of sugar
230g sour cream
grated zest of 1 lemon
1 teaspoon vanilla extract
4 eggs at room temperature
100g walnuts for garnish
Preparation: 15 minutes | Cooking: 2 hours | Additional time: 1 hour, cooling
Prepare the dulce de leche.
Preheat oven to 200 ° C. Pour the condensed milk in a pan. Place the baking dish in a larger baking container. Pour 2.5 cm of boiling water into the container and transferring it in the oven for 1 hour.
Remove the pan from the oven and fit the condensed milk with a whisk until it is smooth. Allow to cool for 1 hour. Set aside 1 cup, about 120ml of dulce de leche cheesecake and transfer to the rest in the fridge for other occasions.
Prepare the cheesecake:
In a blender crush the biscuits, add melted butter and mix well.
Using a spoon, pour the mixture into a 23cm cake tin with removable edges and flatten the dough with the bottom of a glass.
Working with the cream cheese with sugar. Add the sour cream and mix well. Add the lemon zest, vanilla and eggs, one at a time. Do not stir too vigorously or the compound takes the air and form a crack on the surface.
Pour the mixture over the prepared base and bake for 1 hour. After 1 hour, turn the oven off and let it sit and cool the cheesecake in the oven for another 2 hours without opening the oven door.
Just cool, cover it with the dulce de leche and garnish with walnuts. The cheesecake will be more tasty after a night in the fridge.