Baked Condensed Milk Cheesecake with Berry Layer

Crush the cookies and mix with the melted butter. Press half of the mixture firmly into the bottom of a 24 cm springform pan. Use the remaining half to form the edges. Chill the crust in the refrigerator.

Make the cheese filling. In a bowl, combine the cream cheese and heavy cream. Mix thoroughly with a spatula until smooth. Add the sour cream and vanilla sugar, then whisk in the eggs. Mix gently with a whisk, do not whip! Next, stir in the lemon juice and cornstarch. Finally, fold in the boiled condensed milk (dulce de leche).

Pour the prepared filling over the cookie crust.

Preheat the oven to 150°C (300°F). Place a baking sheet filled with hot water on the bottom of the oven. Place the cheesecake on the middle rack. Bake on top/bottom heat. Close the oven, immediately lower the temperature to 130°C (265°F), and bake for 2 hours without opening the door.

After two hours, turn off the oven and crack the door slightly so the warm air escapes gradually, preventing the cheesecake from cracking due to sudden temperature changes.

After 30 minutes, remove the cheesecake and let it cool completely at room temperature.

Cover with plastic wrap and refrigerate overnight.