// 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 @lalechera
- 🍶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. 💖
Note
- ✏️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. 🤗
I hope you give this delicious cheesecake a try and let me know what you think 😊
