Full printable cheesecake recipe here: https://baking.recipes/5-ingredient-condensed-milk-cheesecake/
Full printable sauce recipe here: https://baking.recipes/cherry-topping/
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A recipe for condensed milk cheesecake. This cheesecake is a rich, smooth and creamy dessert that sets really well in the refrigerator. It’s elegant, thin and lighter than the thicker baked cheesecake varieties. The fresh lemon and vanilla in this recipe complements the thick, buttery yet delicate crust. It’s also very easy to make from scratch at home and it’s no bake. The cherry dessert topping is also easy to make and is made with canned sour cherries.
Acid Jazz by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: https://freemusicarchive.org/music/Kevin_MacLeod/Jazz_Sampler/AcidJazz_1430
Artist: http://incompetech.com/
#cheesecake #recipe
Empty 180g cookie crumbs into a medium bowl and pour over 115g unsalted melted butter. Stir until there are no dry crumbs left and the mixture resembles wet sand. You can do this whole recipe by hand. Pour the crumbs into your cheesecake pan and press firmly into the bottom only. You can use a spoon, or your hands to press the crust. Note that there is not enough crust to press up the sides. Refrigerate the crust for an hour. In a large bowl beat 250g room temperature mascarpone with an electric mixer until light and fluffy. Gradually add 400g (1 can) of sweetened condensed milk and beat until well combined. Stir in 100ml lemon juice, 1 teaspoon vanilla and ¼ teaspoon salt. The mixture will start to thicken. Do this gently and don’t overmix. Pour the mixture into the prepared crust and chill for a minimum of 4 hours, until set, or preferably overnight. Remove the parchment paper from the sides of the pan before chilling. In a small bowl mix 1 tablespoom cornflour (cornstarch) and 30g granulated or caster sugar Strain a 680g can of cherries over a saucepan to catch the juice. Set the cherries aside. Put the saucepan with the cherry juice over a medium to high heat. Let it heat up for about 1 minute. Gradually whisk in the sugar and cornstarch mixture. Bring the mixture to a light boil, whisking constantly for about 7-10 minutes, until the liquid is thickened and is uniformly bubbling. Turn off the heat and stir in the cherries. Let the mixture cool to room temperature and then transfer to the fridge, in a covered container, until ready to use. The mixture will thicken a bit more as it cools and stands.