Unbaked Caramel Cheesecake
by Editorial Staff
Cheesecake is an American dessert that can be called both pie and cake. Many people fell in love with this delicacy. First of all, they love cheesecakes for the ease of preparation and availability of products, and also for their unique taste and extraordinary tenderness. I suggest you try the caramel cheesecake, which is prepared without baking. It turns out to be unusually tender, with a light caramel taste, and this dessert looks amazing! Caramel cheesecake will decorate any festive table, do not hesitate! You need to cut the cheesecake with a hot, sharp knife.
Ingredients
To make a caramel cheesecake without baking you will need:
- shortbread chocolate cookies – 250 g;
- butter – 160 g;
- soft fat-free cottage cheese – 500-550 g;
- sour cream with a fat content of 15% – 4-5 tablespoon. l .;
- boiled condensed milk – 250 g;
- icing sugar – 3-4 tablespoon. l .;
- vanilla sugar – 1 sachet;
- instant gelatin – 15 g;
- cold water – 40 ml;
- black chocolate – 40 g.
Directions
- Break the cookies, place them in the blender bowl.
- Break the cookies, place them in a blender bowl. Grind the cookies until crumbs, then pour into a bowl.
- Grind the cookies until crumbly, then pour into a bowl.
- Melt the butter and cool until warm.
- Melt the butter and cool until warm. Pour warm butter into the cookie crumbs, mix thoroughly.
- Pour warm butter into the cookie crumbs, mix thoroughly.
- Cover a form with a diameter of 18 cm with cling film (both the bottom and sides), lay out the cookies, tamp them well, forming high sides. Place the mold in the refrigerator for an hour.
- Cover a form with a diameter of 18 cm with cling film (both the bottom and sides), lay out the cookies, tamp them well, forming high sides. Place the mold in the refrigerator for an hour.
- Pour gelatin with cold water, stir and leave for 5-10 minutes.
- Pour gelatin with cold water, stir and leave for 5-10 minutes. Add sour cream, vanilla sugar, and boiled condensed milk to soft cottage cheese.
- Add sour cream, vanilla sugar, and boiled condensed milk to soft cottage cheese. Beat the curd mixture with an immersion blender until smooth. There should be practically no grains of cottage cheese left! Add, if desired, powdered sugar beat again. If you have enough sweets, you don’t need to put the powder on.
- Beat the curd mixture with an immersion blender until smooth. There should be practically no grains of cottage cheese left! Add, if desired, powdered sugar beat again. If you have enough sweets, you don’t need to put the powder on.
- Melt the gelatin, stirring in a water bath (or over medium heat), without bringing to a boil, cool until warm. Stir the curd mixture intensively, pour gelatin into it. Remove the cookie sheet from the refrigerator and put the curd mass into it, smooth. Send the form back to the refrigerator for 3-5 hours – until the caramel cheesecake solidifies.
- Melt gelatin, stirring in a water bath (or over medium heat), without bringing to a boil, cool to a warm state. Stir the curd mixture vigorously, pour gelatin into it. Remove the cookie sheet from the refrigerator and put the curd mass into it, smooth. Send the form back to the refrigerator for 3-5 hours – until the caramel cheesecake solidifies.
- Next, decorate the delicious and delicate caramel cheesecake, cooked without baking, at your discretion. I garnished with melted dark chocolate, cookies, and cottage cheese balls sprinkled with grated chocolate. If you decorate with melted chocolate, place the cheesecake in the refrigerator for another 5-10 minutes to freeze the chocolate.
Enjoy your meal!
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