I would call it the finest cheesecake, but it is still like pudding by composition. An extraordinary recipe, very fast, simple, even trivial but a spectacular result - everyone admires it and disappears in 2 seconds from the plate.
Starch is optional, in the starch-free version it doesn't seem to hold the pudding very firmly, but there is no difference in taste.
And one last information, the ingredients are for a tray of 20-22 cm in diameter, if you have the classic cake tray of 26-28 cm, double the quantities.
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Beat eggs well with a whisk or mixer.
Add condensed milk, mix well.
Put the cheese, mix well with the mixer / robot.
Add the starch if you have it, mix well so that it is not lumpy.
In the super-fast version, all the ingredients are put once in the robot and mixed well until it becomes a creamy and fine composition.
Pour the pudding into a 20cm diameter tray (you can also use a cake tray), spread with baking paper.
Place in a preheated oven at 200 degrees for 30-40 minutes.
Leave it until it starts to brown nicely on top.
The pudding will grow when baked but after it cools it will leave - it is normal to be so.
It is served completely cold, hot or hot, it could be opened - but you can eat it with a spoon :)
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