Pastel de Leche

Pastel de Leche

Delicious sort of milk cheesecake, so easy to prepare, infused with cinnamon and with a crusty bottom.

Method

In a bowl, mix all the ingredients to create the dough. Cover the bottom of a spring form (22 cm diameter) with it.

Before baking, take a fork and do couple holes in the crust. bake it in the preheated oven (190°C) for about 10 minutes. let it cool down.
In a saucepan, mix the sugar, most of the milk (keep about 100 ml), cream, yoghurt, lemon zest (in our case lemon extract) and cinnamon stick.
Cook it on a low flame until the mix starts boiling.
Mix the rest of the milk with the jelly.

Let it rest for 5 minutes. take the milky mixture off the flame. Add the jelly and stir until fully combined and dissolved the jelly.

Pour it on the crust and place to the fridge until set.

Before serving, sprinkle the cake with cinnamon (we ommited this and decorated it with cinnamon sticks).

Ingredients

  • Ingredients:
  • For the curst:
  • •Flour, 200 gr
  • •Butter, 100 gr
  • •Brown sugar, 50 gr
  • •Ground cinnamon, 2 tsp
  • For the cake:
  • •Sugar, 150 gr
  • •Unflavored gelatine, 2 envelopes
  • •Milk, 600 ml
  • •Heavy cream, 500 ml
  • •Greek yoghurt, 150 gr
  • •Lemon zest, (we used lemon extract 1/2 tsp), from 1 lemon
  • •Cinnamon stick, 1

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