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Cheesecake With Jelly And Condensed Milk
Cheesecake With Jelly And Condensed Milk. Condensed milk cheesecake no bake, a slightly lighter, fluffier, no bake cheesecake. 1 can of condensed milk.

Pour over the prepared base and chill for at least 2 hours until set. 1 packet marie biscuits, 150 g butter melted, 500 g cream cheese room temperature, 1 can condensed milk, 0.5 cup lemon juiced, 300 ml cream whipped to soft. 4 tablespoons of unflavored gelatin.
Serve Cold Topped With Any Toppings Or Garnishes You Like.
Carefully unclamp the edges of the springform pan. Using the bottom of a glass. In a large bowl, whip the cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times.
Molds Are Necessary, But You Can Also Use Glasses.
It is also only 2 ingredients and very easy to make. Next, add condensed milk and mix until well combined. Beat in the condensed milk and flavorings until smooth.
Stir In The Lemon Juice, Which Will Make It Thicken, And Pour On Top Of The Biscuit Base.
Set aside to cool slightly. Cook the 3 ingredient cheesecake for 50 minutes then leave it in the oven for another hour without opening the door. Put this pan in a larger baking dish and pour in some of the boiling water.
Sprinkle The Gelatine Into The Lukewarm Water And Stir Until The Gelatine Has Completely Dissolved.
Spoon the cream cheese mixture on top of prepared crust. Using an electric mixer, beat the cream cheese until it is light and fluffy. Place in the fridge for 1 hour to set or until firm.
Chill For At Least 3 Hours, Though Longer Is Better, Before Serving.
Press the biscuit based firmly all over until evenly flattened. Add the softened cream cheese to a clean and dry thermomix bowl and mix for 30 seconds, speed 2.5. This cheesecake doesn't contain any cream cheese but it is just as creamy, sweet and tangy as regular cheesecake.
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