Cheesecake with Quince Jam

Do you see this succulent cheese cake with quince jam? Do you want to do it? Today I bring you the recipe, the best of all is that you do not need an oven!


Ingredients:

For the base.
150 gr of cookies
70 gr of butter (melted)

For the filling.
600 gr of cheese (creamy)
400 gr of milk (condensed)
200 ml of cream
One sachet of prepared (for flan, I use Flanin)

For coverage.
Quince jam and Coffee


Preparation:

First we prepare the base of the cake. For this you just have to crush the cookies with the help of a robot, I did it with the thermomix, or simply putting the cookies in a bag and giving a few hits with the roller.

Melt the butter in the microwave for about 30 seconds.

Mix both ingredients and cover the entire surface of a removable mold of 23 cm, also serves the typical cheesecake of 20 cm, so you will be more altita.

You can help from the back of a soup spoon to level the cookie base.

Introduce in the freezer so that it gets hard.

Meanwhile we are going to prepare the cheese filling.
Pour all the ingredients into a saucepan over low heat and stir with the help of some hand rods until the mixture has dissolved and is free of lumps. You will see how the cream thickens.

Remove the saucepan from the heat, remove the cookie base from the freezer and pour the cheese mixture over the biscuit base. Let me temper on the countertop and move to the refrigerator so that I finished curdling.

Although it will be ready in 6 hours, I recommend that you leave it longer. The ideal is to make it the day before, as all cheese cakes improve with the days. I left it over 24 hours in the fridge and it was exquisite.
Unmold and cover with the quince jam.


As you can see it is easy and simply delicious!
What are you waiting for?


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