Cheesecake is an American dessert that can be called both pie and cake. This delicacy is loved by many people. First of all, people love cheesecake for the ease of preparation and availability of products, and also – for the unique taste and extraordinary tenderness. I suggest you try the caramel cheesecake, which is made without baking. It turns out unusually tender, with a slight caramel flavor, and this dessert looks amazing! Caramel cheesecake will decorate any holiday table, no doubt about it! The cheesecake should be cut with a hot, sharp knife.
Ingredients :
To make caramel cheesecake without baking you will need:
chocolate shortbread cookies – 250 g;
butter – 160 gr;
soft fat-free cottage cheese – 500-550 g;
15% fat sour cream – 4-5 tbsp;
Boiled condensed milk – 250 g;
powdered sugar – 3-4 tbsp;
vanilla sugar – 1 bag;
instant gelatin – 15 gr;
cold water – 40 ml;
Chocolate – 40 gr.
HOW TO MAKE IT :
Break the cookies, put them in the bowl of a blender.
Grind cookies until crumbly, then pour into a bowl.
Crumble the cookies into crumbs, then pour into a bowl.
Melt the butter and cool until warm.
Pour the warm butter into the cookie crumbs and mix well.
Line a 18 cm dia. mould with clingfilm (both sides and bottom), put the cookies out and press down well, forming high sides. Put in the refrigerator for an hour.
Pour cold water over gelatin, stir and let stand for 5-10 minutes.
The gelatin pour cold water, stir and leave for 5-10 minutes.In the soft cottage cheese add sour cream, vanilla sugar and cooked condensed milk.
Add sour cream, vanilla sugar and boiled condensed milk to the soft cottage cheese.Beat the cottage cheese mixture with an immersion blender until smooth and homogeneous. There should be almost no cottage cheese grains left! Add powdered sugar, if desired, and beat again. If you have enough sweetness, you don’t need to add powdered sugar.
Whisk the curd mixture with an immersion blender until smooth and even. There should be almost no curd flakes left! Add powdered sugar, if desired, and beat again. If you have enough sweetness, you don’t need to add any powdered sugar.
Melt the gelatin, stirring in a water bath (or over a medium heat), without bringing it to a boil, cool it to a lukewarm condition. Stir the curd mixture vigorously and pour the gelatin into it. Take the cake tin out of the fridge, pour the curd mixture into it and smooth it out.Return the cake tin to the fridge for 3 to 5 hours. until caramel cheesecake freezes.
Next, decorate the delicious and delicate caramel cheesecake, made without baking, to your liking. I garnished with melted dark chocolate, cookies and curd balls sprinkled with grated chocolate. If you are going to decorate with melted chocolate, you need to put the cheesecake in the fridge for 5-10 minutes more to let the chocolate harden. Bon appetit!
