// Upside down cheesecake

Fresh and original

Here’s a perfect recipe for hot days: Upside down cheesecake with condensed milk and strawberries, no oven needed! 😋

It’s creamy, refreshing, and has an irresistible fruity touch that makes it ideal for sharing. Plus, it’s very easy to prepare—perfect for when you want a delicious dessert without complications.

Ingredients: Biscuit base (20x6.5cm round springform mold)

🍪200g Digestive biscuits
🍪175g María biscuits
🧈130g melted butter

Ingredients: Cheesecake cream

🧀250g cream cheese
🧀250g mascarpone
🥛200g condensed milk
🍶250ml heavy cream (min. 38% FM)
🌼1tsp vanilla essence

Ingredients: Central filling

🍓250g strawberry jam (or blueberry or your favorite...)

Elaboration

🌿Line the base of the pan with parchment paper and grease the sides.
🍓Crush the cookies well and mix them with the melted butter.
🌿Cover the base and sides of the pan with this mixture. Press to make it even and compact. Refrigerate while you prepare the filling.

🍓In a bowl, beat the cheeses with the condensed milk until smooth.
🌿Add the cream and vanilla. Beat until it has a thick and creamy texture.
🍓Pour half of the filling over the base.
🌿Add the jam in the center without touching the edges.

🍓Cover with the rest of the filling. Smooth the surface and refrigerate for at least 4 hours.

🌿Once firm, carefully turn it out onto a plate and remove the pan.
🎉And that's it! A cheesecake that's creamy on the inside and crunchy on the outside. 💖

Notes

✏️You can use just one type of biscuit; I mix them because I like the texture.
✏️You can also use just one type of cheese. I almost always like to mix mascarpone with another cream cheese, but it's up to your taste. 🤗