Homemade caramel cheesecake recipe. How to cook caramel cheesecake: recipes
Time
Active time:
Passive time:
Rating
Recipe Rating:5 out of 5
This cheesecake belongs to the category of no-bake cheesecakes. They are also called British cheesecakes. Gelatin is used to bind the curd mass. Agree, this dessert is very suitable for the summer. Gentle cool and very tasty delicacy.
And you don't have to turn on the oven. In addition, I think you have already guessed, the composition of the cheesecake includes caramel, which gives a special charm and taste to this dessert. I made the cheesecake from grated cottage cheese, and if you want, you can replace the cottage cheese with cream cheese, it will turn out even tastier, though a little more caloric, but sometimes you can treat yourself.
Crush the cookies into crumbs. Add softened butter. Mix well.
We cover the bottom of the detachable form with parchment. So it will be more convenient to remove it from the mold. We close the sides with border tape. This is necessary so that the sides are perfectly even. I used a cut stationery file. Pour the crumbs into the bottom of the mold, distribute it and tamp it down with the bottom of the glass. We put in the refrigerator to cool.
Preparing caramel sauce. To do this, take: 150 ml of water 375g. sugar 225ml cream 33% for heating 150ml cream 33% room temperature 30g. gelatin 150 ml water for gelatin 1 teaspoon vanilla extract or vanilla pod
Soak gelatin. Pour water into a saucepan with a thick bottom, and then pour sugar. DO NOT MIX!
Pour 225 ml of cream 33% into a saucepan and set to heat over low heat. We don't boil! Leave the rest of the cream at room temperature.
We cook caramel. We put water with sugar on medium heat. IN NO EVENT DO WE MIX THE CARAMEL! Otherwise, it will crystallize and caramel will not work. Cook until amber. This happens pretty quickly.
While the caramel is cooking, prepare the nuts for decoration. We put them on wooden skewers or toothpicks. As soon as the caramel has turned amber, dip the nuts into it and take it out. WARNING, caramel is very hot!
-
Remove the caramel from the heat and add cream at room temperature, mix. This is necessary to gradually lower the temperature.
Add swollen gelatin. In this case, it is fundamentally not important whether it is melted or just swollen. It will dissolve in hot caramel. Mix until smooth. Leave to cool to room temperature (you can in a cold water bath).
Cooking the cheesecake part. For this we take: 600gr. cottage cheese 375 gr. yogurt 225ml cream 100g. powdered sugar 1 teaspoon orange zest
Cottage cheese pre-wipe through a sieve. We combine cottage cheese, yogurt, cream, powdered sugar and orange zest in a mixer bowl.
Add 2/3 caramel sauce and mix well. Since I did not grind the cottage cheese, grains remained in the mass. I had to grind everything together, I really wanted to get a delicate texture.
Pour the mass onto the frozen sand base. Place in the refrigerator to chill for 2 hours.
When the curd mass hardens, pour the remaining caramel sauce on top. Since the sauce contains gelatin, it hardens. Before pouring it onto the curd mass, the sauce should be slightly melted in a water bath until light fluidity (do not overheat). After that, put the cheesecake in the refrigerator for 15 minutes to solidify the caramel. You can just pour the cheesecake with caramel sauce to form beautiful smudges.
We take the cheesecake out of the mold, put it on a dish, remove the protective film from the sides. Decorate the cheesecake with caramelized nuts. I also painted with melted chocolate.
We bring the cheesecake to the table. We treat ourselves. Bon appetit!
Preparing the base for the cheesecake. This will require 200g. shortbread cookies and 80gr. softened butter. I make my own cookies. Its preparation can be found in the recipe: "Curd Cheesecake with Peaches". Store-bought cookies can also be used.
Hi all! I am glad to see you again on the pages of this best site dedicated to cooking. And today I suggest you cook a delicious no-bake caramel cheesecake with condensed milk, where the recipe is designed step by step for your convenience.
A minimum of effort with an excellent result - this is the motto of this dessert! Delicate taste, delicious aroma and attractive appearance - everyone will be delighted.
In addition, such a cheesecake does not need any exotic products - everything is available and simple. Therefore, even a beginner can cook an unforgettable dessert at home. Definitely try to make it!
Ingredients:
1. Boiled condensed milk - 300 gr.
2. Water - 70 ml.
3. Gelatin - 30 gr.
4. Butter - 160 gr.
5. Peeled walnuts - 40 gr.
6. Shortbread cookies - 250 gr.
7. Cottage cheese (any fat content) - 750 gr.
8. Chocolate - for decoration
Cooking method:
1. First, put cookies with nuts in the bowl of a food processor or blender.
2. Carefully grind them to get a fine crumb. If you do not have such devices, it does not matter - it is quite possible to use the most ordinary rolling pin, which is used to roll out the dough.
3. Now melt the butter, heat it up slightly (optional).
4. Pour the cookie crumbs with nuts. Mix thoroughly.
5. Put in a mold with a diameter of 18 centimeters.
6. In parallel, we form high and even beautiful sides (for this they need to be pressed very tightly against the walls of the mold). You also need to press the bottom. We put in the refrigerator for 30 minutes.
7. Meanwhile, pour gelatin in a bowl with cold water and leave to swell for half an hour.
8. Let's take care of the filling - put cottage cheese with boiled condensed milk in a blender.
9. Grind there to form a homogeneous and homogeneous mass.
10. When the gelatin swells, heat it in a steam bath or microwave and add a tablespoon of the resulting curd cream, mix. Add the gelatin mixture to the bowl with the curd cream and stir well.
11. We take out our blank from the refrigerator and put the filling into it to the level of the sides.
Smooth and put in the refrigerator for 3-6 hours.
12. In the meantime, cut some chocolate chips.
13. After the lapse of time, we take it out, if desired, sprinkle with chocolate chips, and serve. Bon appetit!
You can always change the recipe if you like. For example, experiment with condensed milk, taking ordinary instead of boiled. Or reduce calories by using fat-free cottage cheese. If this is of little concern to you, then prepare a dessert by adding a little sour cream to the cottage cheese. Instead of condensed milk, you can add a little honey or jam.
When you want something not so sweet, add not condensed milk to the cottage cheese, but cheese (you can add sour cream). Interesting options are to put cocoa or coffee, fruits or berries in the filling. For example, make a banana or strawberry cheesecake, blueberry or kiwi.
Also, the cookies themselves can change the taste of the dish, so try taking or baking them yourself with spices (cinnamon, cloves), vanilla or cocoa. I like the dessert for which they take savoiardi (by the way, I highly recommend making a wonderful tiramisu with this cookie).
Also try making cheesecake in a slow cooker. You can decorate the dessert not only with chocolate, but also with fresh fruits or berries, nuts. It will turn out even tastier and improve the appearance of the cheesecake. You can serve it both with tea and coffee, or just with water - the main thing is that you like it.
Cook only with quality ingredients and with love. Share this recipe with your friends and subscribe to the blog, win cash prizes! See you soon!
All ingredients must be at room temperature.
Grind the cookies into crumbs using a blender.
Add melted butter and stir. We shift it into a detachable form and tamp it down along the bottom (no need to make sides).
We send the form to the oven preheated to 160 degrees and bake for 10 minutes. We take out and cool.
Beat the cheese with a whisk with sugar until a homogeneous smooth mass. Gradually add sour cream, eggs and vanilla. We try not to overbeat the mass - if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.
For the caramel mass, mix the boiled condensed milk with the egg until smooth.
Pour the cheese filling onto the base. Spoon caramel mixture on top. We take a toothpick and make stains on the surface of the cheesecake.
We put the form in an oven preheated to 160 degrees, at the bottom of which there is already a form with boiling water. Bake the cheesecake for about an hour.
It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. It is quite easy to determine the readiness of the cake - tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
We leave the finished cheesecake for 40 minutes in the oven, then take it out and let it cool at room temperature. After that, put in the refrigerator for 4 hours, and preferably overnight.
Before serving, we run a knife along the walls of the form, remove the side and transfer the cheesecake to a dish.
Happy tea!
Cooking instructions
1 hour 50 minutes Print
1. Put the dough in a culinary ring with a diameter of 30 cm on a baking sheet lined with baking paper. To be sure, under the paper, you can lay the foil and wrap its edges. Bake in an oven preheated to 180 degrees for 15 minutes, then allow the cake to cool. Tool Baking paper For even baking, it is better to send open pies and quiches to the oven on a wire rack, and so that the sauce boiling from the heat does not drip between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And more from paper is not required.
2. Take 330 grams of sugar, put in a saucepan over high heat and stir from time to time with a whisk. When the sugar is melted, put 50 grams of butter, mix, and then carefully pour in 100 grams of cream, constantly working with a whisk. As soon as the mass becomes homogeneous, remove from heat.
Saucepan Tool
A stewpan is both a universal and prosaic thing: you can stew, fry, simmer, and whip sauces in it. And there cannot be many stewpans: size and weight matter in different situations.
3. Put cheese, eggs, yolk, flour into the blender bowl, add 50 ml of cream. Mix in a blender until smooth and, continuing to mix, gradually pour in the caramel mass.
Crib How to check egg quality
4. Line the walls of the ring with the finished cake from the inside with baking paper. Pour the cheese-caramel mixture, hold for about an hour in the oven, the temperature of which is reduced to 100 degrees. Cool the finished cheesecake and send it to the refrigerator for two hours.
5. Pour 100 grams of sugar into a saucepan, add 50 ml of water. Put on fire, bring to a boil and hold for five minutes. Then add the nuts and fry, stirring constantly and vigorously. First, the sugar sticks around the nuts, and then, already brown, melts again. When this happens and the bare nuts are just barely coated with a light glaze, remove the saucepan from the heat. Add 10 g of butter, mix and put on a table covered with baking paper. Immediately, very quickly, until the caramel has hardened, separate the nuts from each other.
Loading...
