milk jam cheesecake with #recipes

Milk jam cheesecake with dulce de leche…so in cheese. They are the strict followers of my page know, I need someone who is loving and kind cheesecake. Examine the file blog and you like it, you can try the cheesecake. I’ve done many times in my house all tastes. try a cheesecake in your own environment if tutturduy once already and don’t be afraid to try new types.

I like my cheesecake the story, which started my journey with molasses and tahini, lemon, milk, jam, brownie and tiramisu are glad having met with and has diversified into a time. the last days I’m trying a cheesecake recipe for the original burn, let’s just take the lift right I can:)

Coming back to today’s recipe, the blog of a girl you know to our meetings. these photos are from that day, received full marks from everyone at the table, on top of that, one of US has a flavor that the sugar diet is disrupted. Dulce de leche, which is stored in the source name, I’ve written a blog before so this recipe milk jam (can be found here) as you know caramel flavor, with a bomb, when combined with a delicious cheesecake dessert. Classic cheesecake caramel cheese lost a little more of where this leaves.

Our recipe is as follows;

Ingredients: (20-22cm mold)

– 600 g of cream cheese

– 200 ml cream

– 4 eggs

– 3/4 cup granulated sugar

– 1 cup milk jam

– 75 g butter

– 1 packet of oatmeal biscuits (for base)

– 4 teaspoons cornstarch (for the base)

on top:

– 3 tablespoons milk jam

– If you can find the famous Walnut waffles and the Netherlands of the little one:)

Chhesecake little rain at the beginning of impatient waiting:)


First, we are preparing a biscuit base for the cheesecake. In a food processor crumb the biscuits and mix thoroughly with the melted butter we are making or beating. The edges of the mold with the help of brush put, we can put baking paper on the base. Biscuit mix to the base of the cake pan clear, we’re pushing on each side at equal height and putting it in the fridge, we’re good.Our cream cheese in a mixing bowl, add the corn starch and powdered sugar with Mixer and slowly we bring the consistency of a thick cream. The eggs one by one, crashing into the mixture, continue whisking. What we need to pay attention at this stage, the eggs to mix too much, otherwise the top of our cake cracks during baking may occur. Finally, add this mixture to the cream and milk jam onto the base biscuit and cake mix and pour in the pan.

Pre-that we have brought to a temperature of 175 degrees and cook until about 10 minutes in the oven, after 10 minutes are up, we’re dropping the oven temperature to 90 degrees, and continue cooking at low heat for 60-70 minutes about this. If it is not wet or shiny in the middle of the cake is cooked. When it comes to our cheesecake and put it in the fridge the room temperature we’re holding a night without closing the top. Remove the fridge in the morning I baked a cheesecake this afternoon I took her to my friends and make the decorations. We are very strict on taking the time to decorate a bit ilitmak milk jam consistency you may have and will cover on our cupcakes will be more fluid when it gets light. Finally, we may serve as waffles and garnish with walnuts. Bon Appetit…

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