Cheesecake with boiled condensed milk. Cheese cream with condensed milk Eggs cream cheese and condensed milk recipe
This dessert is the invention of a Japanese girl who cannot imagine her life without sweets. The regular one is made with a lot of ingredients, but her recipe contains only 3 ingredients! The cake turns out simply charming - airy, melting in your mouth, so attractive!
The basis of this recipe is soft cream cheese. Choose Philadelphia, good for cheesecake and mascarpone. It is important to pay attention to chocolate - only a quality product will guarantee a perfect result. I can’t help but prepare such a miracle, I feel I’ll arrange a holiday ...
cheesecake
Ingredients
- 3 eggs
- 120 g white chocolate
- 120 g cream cheese
Cooking
Enjoy this video in which a nimble Japanese woman shows you how to make her favorite dessert.
I really liked that the recipe does not contain flour and sugar - just lovely! There is another option that is suitable for housewives who do not recognize overseas cream cheese. To prepare it, you need 3 eggs, a can of condensed milk and half a kilogram of ordinary cottage cheese. Mix all the ingredients in a blender and bake the cheesecake for 40 minutes at 200 degrees. Easier than you can imagine!
From such an easy recipe, you do not expect such an amazing result ... Be sure to treat your friends to them!
There are many types of pastry creams for desserts. The most common are custard, protein, cottage cheese, sour cream, butter, cream and cheese. They are complemented with chocolate, vanilla, coffee, cocoa, liqueurs, rum and berries. Especially popular recently has become a universal cheese cream based on soft cream cheese. It is easy to prepare, has a delicate cheesy taste, holds its shape well, and is great for filling, leveling and decorating desserts. It is prepared with cream, butter and condensed milk. Cheese cream with condensed milk has a special aroma and taste.
How to choose products for cheese cream
The key to a perfect dessert is high-quality and fresh products. Only cream cheeses with a delicate creamy texture and light flavor notes of cream and cheese are suitable for making real cheese cream. The most common brands are "Philadelphia" and "Mascarpone", they are made from natural cream and milk with additives that lead to curdling. Cottage cheese, processed cream cheeses and whey-based ricotta cheese are not used for manufacturing. Concentrated milk with sugar in recipes is used classic and boiled, made in accordance with GOST.
Cheese Cream Recipes
Sweet Cheese Cream is simple and easy to make. In time, the manufacturing process takes 12-15 minutes, the components are simply whipped in a certain sequence. The taste is refined and original, it goes well with any kind of confectionery dough. Cheese cream is used to decorate cupcakes, cakes, topping cakes, filling tubules, eclairs and pancakes. From classic condensed milk it turns out snow-white, tender and airy, and from boiled milk it turns out to be very thick light brown. It is prepared with cream, lemon juice, berries and fruits. Cocoa, coffee, berry puree, nut praline, chocolate chips and chopped nuts are added for color and aroma. Cheese cream is well cooled before use.
Classic recipe
Ingredients:
- Philadelphia - 500 gr.;
- Condensed milk - 200-300 gr.
Cooking:
- Add all the cheese to the bowl and mash with a fork. Pour in 200 gr. condensed milk.
- Beat with a mixer and add more milk until the mass becomes snow-white and lush.
cream recipe
The cream adds a rich, milky flavor to the cheese cream that goes great with the cheese, while the vanilla extract adds a wonderful aroma. 
Ingredients:
- Philadelphia - 500 gr.;
- Condensed milk classic - 1 can;
- Cream 33% fat - 1.5 cups;
- Vanilla extract - ½ tsp
Cooking:
- Add all ingredients except cream and vanilla extract to bowl. Beat until fluffy for a few minutes.
- Whip the cream in a separate bowl. In order for the cream to whip quickly, the product itself, the whisk and the dishes must be cold. Whip the cream at maximum speed and, as soon as the mass begins to hold its shape, turn off the mixer.
- Add vanilla extract, prepared cream to the mixture and beat for a few more minutes. Do not beat too long, as soon as the mass begins to hold its shape, the cheese cream is ready.
With lemon juice
Lemon juice adds sourness, which perfectly complements the cheesy and milky taste of the mixture.
Ingredients: 
- Philadelphia - 500 gr.;
- Classic condensed milk - ½ cup;
- Vanilla extract - 1 tsp;
- Lemon juice - 2 tbsp.
Cooking:
- Add all prepared ingredients to the bowl.
- Beat the mixture with a mixer for 2-2.5 minutes or with a whisk until the cheese cream is light and fluffy. Whisk time increases.
With cream and strawberries
The original fragrant cheese cream with the addition of fresh strawberries will make the taste of the cake exquisite and unique. For a soft pink color, food coloring is added. Instead of strawberries, you can add any berries you like. 
Ingredients:
- Condensed milk classic - 400 gr.;
- Soft cheese - 250 gr.;
- Cream - 1 glass;
- Strawberries - 3 handfuls;
- Vanilla extract - 1 tsp
Cooking:
- Rinse the strawberries thoroughly, dry, remove the sepals and cut into several pieces.
- In a bowl, beat cheese, condensed milk and vanilla extract with a mixer until fluffy.
- Whip the cream in a separate bowl, add it to the aromatic cheese mixture and mix gently.
- Add prepared strawberry slices, mix gently with a spoon.
banana recipe
Banana cheese cream is perfect for cake and muffins, it keeps its shape well, it turns out fragrant and rich in taste. 
Ingredients:
- Mascarpone - 500 gr.;
- Condensed milk classic - ½ can;
- Banana - 2 pcs.
Cooking:
- In a bowl, beat the cheese with condensed milk with a mixer until fluffy.
- Grind bananas in a blender or rub on a grater and add to the mixture.
- Whisk the mixture well until smooth.
From boiled condensed milk
An easy way with two products. Boiled condensed milk makes thick, sweet, rich cheese creams that are suitable for leveling cakes, decorating mini cupcakes () and filling. 
Ingredients:
- Mascarpone - 250 gr.;
- Boiled condensed milk - 360-380 gr.
Cooking:
- Place the mascarpone in a bowl and mash with a fork.
- Add the remaining sweet component and beat with a mixer until thick.
From butter and boiled condensed milk
The confectionery mixture acquires an oily taste and perfectly complements the cheese.
Ingredients: 
- Soft cheese - 300 gr.;
- Boiled milk - 280 gr.;
- Butter - 50 gr.
Cooking:
- Remove the oil from the refrigerator 30 minutes before cooking. Subscribe to our channel in Yandex.Zen!
It is customary to use mascarpone to make cheese cream, but since this soft cheese is quite expensive, they are always looking for something to replace it with. The recipe and photo of a biscuit cake with cheese and condensed milk were sent to the Notebook by Sergey, and I updated it with my photos and small additions. This is how we congratulate today in our culinary circle the only culinary specialist Sergey on Defender of the Fatherland Day!
And then he was upset in his recipe that there wasn’t enough cream for the whole cake 😉 Fixing this sweet thing 🙂
I had an idea to do something a la Tiramisu. I found a homemade recipe, but the recipe is too heavy for my laziness, and the main ingredient is Mascarpone cheese, which is quite biting for the price. Therefore, I decided to make a sponge cake with a cream similar to Tiramisu cream.
Biscuit for the cake is made according to Anyuta's recipe, so I do not stop at its preparation.
Delissir cheese, from which I make cream - a new Russian-made product on our market, is made by the famous Karat factory according to the recipes of Spanish cheese makers. The excellent composition of Delissir cheese, declared by the manufacturer, attracts: only selected milk, without preservatives and dyes, low fat content (12.1%), absolutely no sugar! That is, a useful dietary product and, moreover, a natural source of calcium and phosphorus. So from it I decided to make cheese cream for my cake. You can, of course, use Philadelphia cheese, but it is more creamy (and therefore fatty).
For the cream cheese cake recipe you will need:
For the biscuit:
- Chicken eggs - 7 pieces,
- Sugar - 1 cup (regular)
- Flour - 1 cup (regular)
- Vanillin - 1 sachet.
For cheese cream:
- Fresh cheese Delissir - 3 pieces of 180 gr.
- Condensed milk (GOST) - 270 gr.
Impregnation for biscuit:
- Tea impregnation:
Green tea with jasmine, juice of half a lemon added and sweetened with fructose
- Coffee impregnation:
Strong black coffee, sweetened with fructose and a little liquor added (cognac or rum can be used)
- Cherry:
Cherry syrup diluted with boiled water
How to make sponge cake with cream cheese
We bake a biscuit in a slow cooker or oven, let it cool
and cut into slices. I wanted to cut into 4, but my wife convinced me not to grind. Therefore, the packaging of pear uzvar shown in the photo was used to impregnate my body in the process of making a cake 🙂
We impregnate biscuit cakes, I soaked the lower one with tea impregnation, the middle one with coffee and the upper one with cherry. I’ll make a reservation right away that I went a little too far with the impregnation, but the taste of the cake didn’t get any worse from this.
We make a cream cheese cake. I was too lazy to get a blender, I had to rub the cheese with condensed milk with a spoon first, and then periodically alternate the mixer and the spoon.
We collect the cake, spreading the layers with cheese cream with condensed milk. I did not spare the cream, so there was not enough cream to cover the sides, as you can see in the photo. Out of chagrin, I sprinkled grated dark bitter chocolate on top of the cake and present it to the public.
Bon appetit, wishes you!
And today I baked a sponge cake of 7 eggs in the oven in a detachable form, much wider in diameter.
Because of the width, it turned out to be lower, so I divided it into only two cakes. I soaked the top biscuit cake from the inside with strawberry syrup, which I cooked in a slow cooker in the summer.
To prepare the cheese cream, I used two boxes of Delissir cheese, exactly the same condensed milk as Sergey's.
(while I was setting up the camera, my two-year-old son made holes in the biscuit 🙂, said "delicious !!!")
In order to make the cheese cream thicker, I added butter and a little boiled condensed milk for a creamy shade (it’s not in the photo, the idea came after the photo shoot ;-)).
In a deep bowl, using a blender, I combined soft cheese with condensed milk, beat softened butter and boiled condensed milk in a separate bowl.
Mixed with a mixer sweet cheese mass with butter cream.
The photo shows a few spoons of cream on a biscuit, it turned out to be of medium density, it was easily smeared, but did not drain.
The cream turned out just right, enough for the sides 😉
Decorated the top of the cake with cream cheese with milk chocolate shavings.
We are preparing the base. Grind the cookies into crumbs using a blender.
Add melted butter and stir. We shift it into a detachable form and tamp it down along the bottom (no need to make sides).
We send the form to the oven preheated to 160 degrees and bake for 10 minutes. We take out and cool.
We combine condensed milk and cheese, knead with a spatula until smooth.
Add eggs one at a time, mixing well after each addition.
We shift the cream into the baked base.
We put the form in an oven preheated to 160 degrees, at the bottom of which there is already a form with boiling water. Bake the cheesecake for about an hour.
It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. It is quite easy to determine the readiness of the cake - tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
We leave the finished cheesecake for 40 minutes in the switched off ajar oven, then take it out and let it cool at room temperature. After that, put in the refrigerator for 4 hours, and preferably overnight.
Before serving, we run a knife along the walls of the form, remove the side and transfer the cheesecake to a dish.
Spread the condensed milk whipped with a mixer (200 g) on top and level it.
We serve.
Happy tea!
I won't intrigue you, those three ingredients are cream cheese, eggs and chocolate. No cookies, no butter, no cream. Japanese minimalism in action!
Having cooked at home for the first time, I didn’t even think for a minute what to cook from it - of course, a Japanese cheesecake! Fortunately, there is always a bar of chocolate and a few eggs in the house. But he doesn't need more than that. Only three ingredients and a little patience while the cheesecake is languishing in the oven - that's all that separates you from this airy, incredibly tender and fragrant treat! Let's start?!
Prepare the ingredients.
Cream Cheese: Any unflavored cream cheese will do. I used cream cheese made at home from kefir. So the cheesecake turned out to be even more dietary than when using classic cream cheese - only 129 kcal / 100 g (calorie content of cheese is given).
Chocolate: high-quality white chocolate without additives. The chocolate in this dish is both a flavoring and a sugar substitute, so choose the chocolate that tastes good to you on its own.
Chicken eggs: the final volume and size of the cheesecake depends on the number of eggs used. Each egg should have 40 grams of cream cheese and chocolate. Based on these proportions, the number of components can be reduced or increased, respectively changing the size and volume of the cheesecake.
Melt the chocolate in the microwave or over a water bath.
Separate the yolks from the whites.
Mix melted chocolate and cream cheese.
When the mixture has cooled slightly, stir in the egg yolks one at a time.
Be sure to add the yolks to the slightly chilled mixture. If the mixture is too hot, the yolks will curdle and the cheesecake will taste like an egg omelet.
Beat the egg whites with a pinch of salt until stiff peaks form.
In batches, fold the beaten egg whites into the main mixture, mixing from the bottom up to keep their fluffy texture.
Brush one side of the baking paper with a little vegetable oil. Line the sides and bottom of a baking dish with baking paper, “sticking” it with the oily side to the surface of the form.
Pour the mixture into the mold.
Set the dish in a larger bowl or baking dish. Fill it with warm water so that the cheesecake pan is halfway submerged in water.
Bake a three-ingredient Japanese cheesecake in an oven preheated to 170 degrees for 15 minutes. Then another 15 minutes at a temperature of 160 degrees. Turn off the oven and leave the cheesecake in the cooling oven for another 15 minutes.
I used a ceramic baking dish, so I placed the cheesecake in a cold oven, extending the first section by 10 minutes. I immediately covered the form with foil and only removed it for a few minutes at the end of baking to brown the top of the cheesecake.
Remove cheesecake from oven and cool. When it cools down, remove the baking paper.
Three-ingredient Japanese cheesecake is ready! Bon appetit!
I used a 19 cm diameter baking dish. The cheesecake turned out to be about 3 centimeters high and 19 cm in diameter. If you use a smaller diameter, the cheesecake will be taller.
