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Condensed milk and meringue cheesecake, recipe without oven step by step

No-bake meringue and condensed milk cheesecake is a great option to make at home. In practice, it is quite simple to do and only a few steps need to be followed. From its origin, cheesecakes have been a fairly old food. It is believed that this preparation is prepared for more than 2000 years in ancient Greece. Over time, the recipe was perfected in Europe and from there it went to the United States. This cheesecake is a dessert that integrates the sweet flavor with the taste of some fermented dairy. The presence of milk and cheese is accentuated and therefore the need to incorporate some very sugary element. In this way, bakers balance flavors. The cheesecake with milk could be a bit more nutritious than a normal cake. The positive thing about this recipe is that it does not incorporate flour, although it is usually greasy. The latter is due to the high amount of dairy used. However, this mixture has probiotics and very positive substances. Next, we will tell you how the elaboration is… Keep reading! Ingredients: 100 grams of Maria type cookies 50 grams of butter 250 grams of Philadelphia cheese 370 grams of condensed milk 100 grams of neutral curd 450 grams of white sugar 200 grams of egg white 200 milliliters of whipping cream 200 milliliters of whole milk How Prepare a condensed milk and meringue cheesecake: Crush the Maria-type cookies by hand, avoiding large pieces. Melt the butter in a saucepan. Mix the cookies and the melted butter until you get a heterogeneous paste. Keep in the fridge in a spacious bowl. Mix the milk with the curd until you get a solution without lumps.Blend the cream cheese, cream and condensed milk in the blender. Heat the cream cheese and condensed milk mixture in a saucepan over medium heat until it boils. Stir well. Add the curd with milk to the mixture in the pot when it comes to a boil. Stir and wait for it to boil again. Pour the milk mixture into the cookie bowl and leave in the fridge until the next day. Boil a pot of water and place a heat-resistant container. Mix the egg whites and sugar and prepare in the container that is inside the pot. Beat the whites until you get the meringue. Take out the cheesecake mix that is in the fridge and add the meringue on top. It is important to beat the mixtures that are subjected to fire very well. These could easily stick to the pot.

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