That’s right! 3 ingredients 20 minutes in the oven and ready!. I do not know if some of you knew this popular recipe, but surely, it deserves a post. It is rich, soft, super juicy and for me it tastes much better the next day, but of course, who wants to wait till the next day? And it is very quick to prepare, needless to say, it is very easy.
Ingredients: * you can double the amount of the ingredients to make it bigger.
300 gr of cheese spread (you could use mascarpone cheese, but this I didnt try yet)
500 ml condensed milk
Separate the whites from the yolks. Mix the yolks, cheese and condensed milk in a bowl (or in a jug of a mixer) and mix well with the blender for 2 or 3 minutes.
Beat the whites until stiff in another separate container and add them little by little and slow movements to the mixture of condensed milk and cheese.
When ready pour the mixture into the mold you have chosen, which is greased and lined with baking paper and take it to the oven (preheated to 180 ° C) for 20/25 minutes. Check with a toothpick, and if it comes out with crumbs and almost dry, is ready. Let cool and ready. You can decorate to taste, although just like that is very good.
Easy, right? ?
This is the most spongy, creamy and lightest cheesecake you’ve ever tasted, also very simple to make; just decorate with a little powdered sugar and a few red fruits and it´s ready.
The recipe goes like this:
350 gr of cream cheese
Half glass of milk
60 gr of butter
30 gr of cornstarch
150 gr of sugar
The zest of a lemon
The juice of half a lemon
Pinch of salt
One teaspoon of vanilla extract
Start by warming up the cream cheese, milk and butter at bain Marie until they are well dissolved. Let it cool completely and reserve for later.
Separate the whites from the yolks; beat the egg whites slowly adding the sugar, until you get a soft meringue with soft peaks. In another bowl, beat the yolks together with the vanilla, lemon juice and lemon zest.
Add to the cheese mixture (already cold) the flour and the cornstarch (sieved) with the pinch of salt and stir well; then add the egg yolk mixture (if you have a mixture with many lumps you can pass it through a strainer).
Add the soft meringue to the mixture with soft wrapping movements until it is well integrated.
Grease a mold and wrap it with baking paper (I have used a 18 cm mold) pour the mixture into the mold and bring to the oven for 1 hour at 170ºC. When you put in in the oven, put some water inside of the tray where you are going to place the mold, and let it bake like that, if is necessary, protect the base of your mold with some silver paper so the water wont come in. After this time, let the cake cool completely in the oven with the door slightly open. Decorate to your taste and dress your table with this pretty cake, enjoy 🙂