You will need:
Cookies — 150 g
Butter (70 g — melted) — 100 g
Water (soak gelatin) — about 3-4 st. L.
Gelatin — 1 tbsp. L. (Sheet — 6 pcs.)
Cheese curd (in the extreme case, cottage cheese) — 350-400 g
Brown sugar — 100 g
Milk condensed — 1/2 bath
Vanilla, cinnamon — to taste
Butter (70 g — melted) — 100 g
Water (soak gelatin) — about 3-4 st. L.
Gelatin — 1 tbsp. L. (Sheet — 6 pcs.)
Cheese curd (in the extreme case, cottage cheese) — 350-400 g
Brown sugar — 100 g
Milk condensed — 1/2 bath
Vanilla, cinnamon — to taste
How to cook:
1. Chop the cookies into a crumb. Add 70 g of melted butter. Stir well, conveniently blender.
The form is pasted with baking paper. Lay out the foundation with the sides, cover with a film and put into the refrigerator for 30 minutes.
In the meantime, soak gelatin in water, and then dissolve it (that is, warm it to dissolve in a water bath, but do not boil it!) Cream cheese (or cottage cheese, but not mascarpone — it will get too fat …) with 70 g of sugar (Or to taste) to a homogeneous state.
The form is pasted with baking paper. Lay out the foundation with the sides, cover with a film and put into the refrigerator for 30 minutes.
In the meantime, soak gelatin in water, and then dissolve it (that is, warm it to dissolve in a water bath, but do not boil it!) Cream cheese (or cottage cheese, but not mascarpone — it will get too fat …) with 70 g of sugar (Or to taste) to a homogeneous state.
2. Caramel:
In a saucepan, on a small fire, combine the condensed milk, 20 g (about 1 tbsp) of sugar and 20 g (about 1.5 tbsp) of oil. Bring to a boil, stirring constantly, and cook for 5 minutes without stopping to stir. Caramel remains fairly light during this time. If you cook it longer to make it dark, it will be more beautiful at the cut.
In a saucepan, on a small fire, combine the condensed milk, 20 g (about 1 tbsp) of sugar and 20 g (about 1.5 tbsp) of oil. Bring to a boil, stirring constantly, and cook for 5 minutes without stopping to stir. Caramel remains fairly light during this time. If you cook it longer to make it dark, it will be more beautiful at the cut.
3. Add the cooled gelatin in the cream cheese and mix well. Then add the caramel and make literally a few stirring movements so that the caramel is evenly distributed over the cream cheese, but does not mix with it until it is uniform.
Put the resulting mass on the substrate and put it in the refrigerator for 4 hours.
Put the resulting mass on the substrate and put it in the refrigerator for 4 hours.
4. Decorate at will: berries, almond chips, cream, etc.