This cheesecake is the one I always make, I have tried several versions and although they all turn out very good, I always go back to mine, to my mother’s. And with which I always triumph wherever I do it. It is super easy to make and with ingredients that can be found anywhere in the world. The decoration is optional and I always do it with what I have at home, sometimes it comes out prettier and sometimes less, but the taste is always the same, spectacular.
I hope you do it and share your opinions with me.
INGREDIENTS
- 180g Maria biscuits
- 100g unsalted butter
- 500g Philadelphia cream cheese
- 600ml condensed milk
- 8 eggs L
- Strawberry jam (optional)
- red berries (optional)
DIRECTIONS
- The first thing is to prepare the base of the cake. To do this we have to split or crush the cookies with the help of a food processor, or hit them with a rolling pin with the cookies placed in an airtight and closed bag.
- Now the cookies are poured into a bowl and the butter, previously melted, is added and both ingredients are mixed.
- The biscuits and the butter are poured into the mold that we are going to use and they are crushed with the help of the hands or a glass until they form the base of the cake. In my case I have used a round mold of 24cm in diameter. I let it rest in the fridge for the base to set.
- Now, with the help of a hand blender, mix all the remaining ingredients, the cream cheese, the condensed milk and the eggs. They can also be mixed by hand, although with the electric mixer it is much faster.
- Now pour this mixture into the mold and take it to the oven preheated to 180ºC for approximately 60 minutes. I put an aluminum foil on top, but without closing it, so that the upper part does not burn.
- Once the 60 minutes have elapsed, I turn off the oven and leave the cheesecake inside for another 10 minutes, now I open the oven door and leave it for another 5 minutes, and finally I take it out and place it on a rack until cool to room temperature. All this is done so that the middle part does not crack or a little mountain comes out.
- Once cold at room temperature, I put it in the fridge.
- A little before eating, you can put jam (in this case strawberry) on top of the cake and I have placed some strawberries and sliced kiwi (although you can put other fruit, raspberries, blueberries…)
The cheesecake will last 3-7 days, but for maximum freshness it is recommended to finish the cake 2-3 days after baking. It can also be frozen, for this it is better to do it without the fruit on top.
Cheesecake – Que Bien Sabe by Marina
Course: DessertCuisine: Other world cuisineDifficulty: Easy1
hour30
minutesThis cheesecake is the one I always make, I have tried several versions and although they all turn out very good, I always go back to mine, to my mother’s.
Que Bien Sabe by Marina
Blog: https://www.quebiensabe.com/the-best-cheesecake/
Instagram: https://www.instagram.com/que.bien.sabe.marina/
Ingredients
180g Maria biscuits
100g unsalted butter
500g Philadelphia cream cheese
600ml condensed milk
8 eggs L
Strawberry jam (optional)
red berries (optional)
Directions
- The first thing is to prepare the base of the cake. To do this we have to split or crush the cookies with the help of a food processor, or hit them with a rolling pin with the cookies placed in an airtight and closed bag.
- Now the cookies are poured into a bowl and the butter, previously melted, is added and both ingredients are mixed.
- The biscuits and the butter are poured into the mold that we are going to use and they are crushed with the help of the hands or a glass until they form the base of the cake. In my case I have used a round mold of 24cm in diameter. I let it rest in the fridge for the base to set.
- Now, with the help of a hand blender, mix all the remaining ingredients, the cream cheese, the condensed milk and the eggs. They can also be mixed by hand, although with the electric mixer it is much faster.
- Now pour this mixture into the mold and take it to the oven preheated to 180ºC for approximately 60 minutes. I put an aluminum foil on top, but without closing it, so that the upper part does not burn.
- Once the 60 minutes have elapsed, I turn off the oven and leave the cheesecake inside for another 10 minutes, now I open the oven door and leave it for another 5 minutes, and finally I take it out and place it on a rack until cool to room temperature. All this is done so that the middle part does not crack or a little mountain comes out.
- Once cold at room temperature, I put it in the fridge.
- little before eating, you can put jam (in this case strawberry) on top of the cake and I have placed some strawberries and sliced kiwi (although you can put other fruit, raspberries, blueberries…)
