The dish that looked like a cheesecake but wasn't. The first bite made everyone gasp

Are you seeking an intriguing recipe to surprise your loved ones? In a rush to switch from mundane baking routines and explore some sweet novelties? You've come to the right place!

If you're a regular reader, you'd know my partiality towards creating delectable sweets. Regardless of whether it's a baked cake or an enticing refrigerator dessert, each recipe brings immense pleasure to me.

As such, it won't come off as a surprise that my collection is brimming with numerous tried, tested, and utterly delicious winning formulas for petite sweets. Today, I'm thrilled to share another hidden treasure. Brace yourself; this one's a thrilling ride!

Today, I present an ingenious twist for a cake that might mimic a cheesecake but is far from being one. Intrigued? Here's how!

The centerpiece for today's cake isn't cheese, but a unique medley of semolina, milk, and butter. This blend forms a velvety smooth and creamy texture identical to cheesecake, thus effortlessly fooling anyone into believing they're about to indulge in a classic cheesecake. And how can I be so sure? Because this scene recreates itself every time I present this ingenious delicacy to my loved ones.

And if that's not winning enough, here's more – this delightful cake doesn't command baking, ensuring even novices can navigate its preparation with ease.

Ingredients:

Base:

• 7 oz of cookies
• 3.5 oz of melted butter

Filling:

• 1 stick of butter
• 1 cup of semolina
• 4.2 cups of milk
• ⅓ cup of sugar

Top Layer:

• Options: homemade fruit gel, chocolate topping with almonds, caramel coupled with hazelnuts

Preparation:

1. Begin the recipe by creating the cookie base; pulverize the cookies and combine them with the melted butter.
2. Transfer the mixture into a form and compress it firmly using a glass to create a compact base.
3. Refrigerate the form with the base while you kick off the next layer. Set a pot on the stove, pour the milk in, and add the sugar. Also include the butter into the pot, cutting it into small pieces for faster melting.
4. Once the ingredients meld into a smooth mixture, stir the semolina in.
5. Post a few minutes of cooking, the mixture is ready to be poured into the form.
6. Consequently, it's about crafting the final layer. Here you can use a homemade fruit gel, chocolate topping adorned with crushed almonds, or caramel and hazelnuts. Each alternative harmonizes well with the other ingredients and adds curb appeal.
7. Before serving, ensure the cake is thoroughly chilled in the fridge. Bon appétit!