Cheesecake with condensed milk
Light and delicious dessert: No-bake cheesecake with condensed milk
Preparation time: 30 minutes
Chilling time: 4 hours
Number of servings: 10
Who doesn't love a simple yet tasty dessert? The condensed milk cheesecake is a perfect choice for warm days or any occasion when you want to impress without too much effort. This no-bake recipe comes together quickly and is a true treat for chocolate lovers.
The history of the dessert
Cheesecake, in general, has a rich history and is believed to have its origins in antiquity. Over time, it has evolved into various forms around the world. Today, the no-bake version of this dessert is preferred for its simplicity and the speed with which it can be prepared. With a rich cream and a crunchy biscuit base, it is a favorite for many.
Necessary ingredients
To prepare this condensed milk cheesecake, here’s what you will need:
- 300 g plain biscuits (digestive biscuits or vanilla biscuits)
- 100 g butter (preferably unsalted for a more balanced taste)
- 380 ml condensed milk
- 300 ml cream (25% fat for a richer cream)
- 175 g sour cream (20% fat for added texture)
- 15 g gelatin granules (ensures perfect texture)
- 100 g powdered sugar
- 100 g milk chocolate (for a decadent touch)
- 3-4 tablespoons sweet milk (helps to dilute the chocolate)
- Large and small chocolate chips (for decoration and an extra chocolate boost)
Step by step to a perfect cheesecake
1. Preparing the biscuit base
Start by crushing the plain biscuits in a blender or in a plastic bag using a rolling pin. The goal is to achieve a fine texture similar to breadcrumbs. Transfer the crushed biscuits to a large bowl.
Add the melted butter and mix well until the biscuits are completely coated in butter. Be sure to use butter that is not too hot, so as not to activate the gluten in the biscuits.
2. Forming the base
Prepare a round springform cake pan. Line the bottom with plastic wrap, which will make it easier to remove the cheesecake later.
Spread the biscuit mixture in the pan and gently press down to form an even layer. Use a spatula or the bottom of a glass to achieve a smooth surface.
3. Chilling the base
Place the pan in the refrigerator for about 30 minutes. This will help firm up the base, giving it stability.
4. Preparing the cream
In a large bowl, add the condensed milk, 25% cream, and powdered sugar. Use a mixer on medium speed to combine the ingredients until you achieve a smooth cream.
5. Gelatin
Prepare the gelatin according to the instructions on the package. It is essential to let the gelatin hydrate in cold water for a few minutes, then dissolve it in a container over a water bath or in the microwave. Make sure the gelatin does not boil, as this will affect its ability to gel.
Add the dissolved gelatin to the cream mixture, stirring well to incorporate.
6. Adding the chocolate
Fold in the chocolate chips into the cream mixture. These will add a pleasant texture and an explosion of chocolate in every bite.
7. Assembling the cheesecake
Carefully pour the cream over the chilled biscuit base. Use a spatula to smooth the surface.
8. Final chilling
Place the cheesecake in the refrigerator to set for at least 4 hours. It is important to be patient, as the chilling time is essential for achieving the perfect texture.
Decorating the cheesecake
For a special look and taste, melt the chocolate with a few tablespoons of sweet milk until smooth. Carefully pour it over the cheesecake and decorate with large and small chocolate chips. This will not only add an attractive appearance but will also enhance the chocolate flavor.
Serving and suggestions
This condensed milk cheesecake pairs perfectly with a scoop of vanilla ice cream or a warm drink like espresso coffee. It is a dessert that can be enjoyed at any time of the day, bringing joy and indulgence to every meal.
If you want to experiment, you can add fresh fruits on top, such as strawberries or raspberries, for a delicious contrast between sweet and tart.
Frequently asked questions
- Can it be made with other types of chocolate?
Of course! You can use dark chocolate or white chocolate, depending on personal preferences.
- How can I make the cheesecake less sweet?
Reduce the amount of powdered sugar in the recipe or use chocolate with a higher cocoa content.
- How long can the cheesecake be stored?
It can be kept in the refrigerator, covered, for up to 5 days. Make sure it is well wrapped to prevent drying out.
- Is this recipe suitable for vegans?
You can adapt the recipe using vegan biscuits, plant-based butter, plant-based cream, and vegan condensed milk.
Nutritional benefits
This recipe is not only delicious but also offers some nutritional benefits. The cream is a source of calcium and vitamin A, while the biscuits provide necessary carbohydrates for energy. However, it is good to keep portion sizes in mind, as the cheesecake also contains a significant amount of sugar and fat.
Now that you have all the necessary information, all that’s left is to get cooking! The condensed milk cheesecake is a recipe that is sure to bring smiles to your loved ones' faces. Enjoy every bite and savor the moment!
Ingredients: 300 g plain biscuits, 100 g butter, 380 ml condensed milk, 300 ml 25% fat cream, 175 g 20% fat cream, 15 g gelatin granules, 100 g powdered sugar, 100 g milk chocolate, 3-4 tablespoons sweet milk, large and small chocolate chips
