If you adore sweet desserts for tea as much as I do – by all means try this cottage cheese cheesecake with condensed milk. And so that it is not too cloying, you can add a little orange or lemon zest.
Ingredients
- Cookies - 240 g
- Butter - 100 g
- Gelatin - 10 g
- Condensed milk - 1 bank
- Cottage cheese - 500 g
Step-by-step cooking recipe
Grind butter and cookies in a blender, and lay out the base.
Whisk condensed milk and cottage cheese until smooth.
Dilute the gelatin in water, add to the cottage cheese and whisk again.
Pour the filling onto the base and put the cheesecake in the refrigerator until it hardens.
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