Cheesecake with condensed milk
Description
Perfect for tea and coffee. This cheesecake is designed for a large group; it turns out very filling and high in calories. I baked it in a 24-centimeter diameter pan. You can use cottage cheese of any fat content. Place parchment paper under the springform pan, as liquid may leak during baking. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
1. Crush regular shortbread cookies into crumbs using a blender or rolling pin.
- 2
Step 2
2. Melt the butter in a water bath or in the microwave. Add to the cookies and mix until the mixture starts to clump together.
- 3
Step 3
3. Line the baking pan with parchment paper. Place the cookies inside and press them firmly with your fingers to form a cheesecake base. Put it in the refrigerator for a while.
- 4
Step 4
4. Place the cottage cheese, condensed milk, and eggs into the blender container, and blend until smooth and creamy.
- 5
Step 5
5. Place the cottage cheese mixture into a baking form, smooth it out, and bake in an oven preheated to 200°C (392°F) for 30 minutes. Then reduce the temperature to 170°C (338°F) and continue baking for another 30–40 minutes.
- 6
Step 6
6. Remove the pie from the pan once it has cooled. It is best to serve it after it has rested for at least one night.