Cheese Cake with Caramel Filling

Cook the condensed milk in a pressure cooker for 30 minutes

Let it cool down before opening

Open the can and let it cool completely before proceeding

Crush the biscotti and mix with caramel sauce until a dough forms

Line the bottom of a 22cm diameter cake pan with removable rim

Chill in the refrigerator until set

Dissolve the gelatin according to package instructions

Let it cool down

Beat the cheese, heavy cream, milk, and sugar in a blender until well combined

Pour over the dough and chill in the refrigerator until firm

Sprinkle with lime zest and serve.