tarta de queso sin horno

tarta de queso sin horno

{No oven cheesecake}


    For the cookie crust:

  • 150 g digestive cookies
  • 70 g butter
  • For the cheese filling

  • 200 ml carton soured cream
  • 400 g sweetened condensed milk
  • 2 x 300g pack full fat soft cheese (Philadelphia is good)
  • 1 cream caramel mix (4 Servings, 2,47 oz)
  • For the topping:

  • 300 g strawberries
  • 1 gelatine sheet
  • 3 tsb lemon juice
  • 3 tbs sugar


  1. Line the base of a 20-24cm springform cake tin with parchment paper.For the crust, melt the butter in a medium pan or microwave.Stir in the biscuit crumbs and sugar so the mixture is evenly moistened.Press the mixture into the bottom of the pan and freeze for 10 minutes while preparing the filling.
  2. To prepare the cheese filling, place all ingredients in a medium sauce pan (low heat) and stir until all ingredients are well mixed. Then bring to boil stirring continously and pour over the cookie crust we had prepared earlier. Place in the fridge for at least two hours (better overnight).
  3. To prepare the strawberries topping, hydrate gelatine with 1 cup of water and set aside. Place in a saucepan the strawberries, lemon juice and sugar and heat, stirring constantly. When this mixture is hot, add the jelly sheet, mix well until disolved, and pour over the cheesecake. Let it cool in the fridge for a couple of hours, and enjoy! (This time I did not used the gelatine sheet because I wanted the topping to flow down the sides of the cake. For this effect all you have to do is beat strawberries, lemon juice and sugar and pour it over the cheesecake)

Preparation time: 15 min

Coooking time: 15 min

Yield 12-16