Type what you have

Ingredients

• ✓ digestive biscuit
• sweetened condensed milk
• butter
• butter
• heavy cream
• banana
• instant coffee granules

Instructions

1. 1 Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight.
2. 2 Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm.
3. 3 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
4. 4 Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.

By sarah81783

Ingredients

• ✓ digestive biscuit
• butter
• cream cheese
• mascarpone cheese
• white sugar
• heavy cream
• strawberry

Instructions

1. 1 Line a large pie dish with parchment paper for easier slicing and serving.
2. 2 Mix crushed biscuits and melted butter in a bowl. Press mixture into prepared dish and refrigerate for 30 minutes.
3. 3 Combine cream cheese, mascarpone cheese, and sugar together in a bowl until well combined. Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the cream cheese mixture. Reserve a few strawberries for garnish and fold remaining strawberries into the cream cheese mixture.
4. 4 Spoon the mixture over the chilled biscuit base and smooth the top with the back of a spoon. Decorate with remaining strawberries. Chill for 1 hour before serving.

By alisono

Ingredients

• ✓ digestive biscuit
• butter
• white sugar
• egg yolk
• calamansi peel
• sweetened condensed milk
• calamansi juice
• heavy cream
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine biscuit crumbs, butter, and sugar in a bowl; press into bottom and up sides of a 9-inch tart pan using your fingers and the back of a spoon.
3. 3 Bake in the preheated oven until golden, 7 to 8 minutes. Cool crust (leave the oven on).
4. 4 Meanwhile, beat egg yolks and calamansi peel in a bowl with an electric mixer on high speed until light and fluffy. Reduce speed to medium, gradually beat in condensed milk, until smooth and thick; stir in calamansi juice until well combined. Pour filling into tart shell.
5. 5 Bake in the preheated oven until center is set but not brown, about 10 minutes. Cool on a wire rack, about 30 minutes. Refrigerate until chilled, about 30 minutes more.
6. 6 Meanwhile, beat heavy cream and confectioners' sugar together in a bowl until stiff peaks form.
7. 7 Serve tart with whipped cream.

By Dariah92

Ingredients

• ✓ digestive biscuit
• butter
• confectioners' sugar
• salt
• cream cheese
• white sugar
• egg
• sour cream
• vanilla extract
• orange
• white sugar
• water
• cranberry
• white sugar
• cranberry
• water
• white sugar
• confectioners sugar
• orange juice
• corn syrup
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
2. 2 To make the crust: Crush cookies into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together until combined; press into the bottom of prepared pan. Rinse food processor and set aside for the cranberry glaze.
3. 3 Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
4. 4 To make the cheesecake filling: Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
5. 5 Bake until filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
6. 6 While cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
7. 7 Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
8. 8 Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain syrup-coated cranberries, then roll them in sugar. Place sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
9. 9 Meanwhile, make the glaze: Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until they reach a jam-like consistency, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
10. 10 Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

By LauraF