Have you made up your mind to bake a cake, which won’t leave your guests and family indifferent? If so, then don’t look any further! This caramel cheesecake is the ideal decision you won’t regret about later!
- shortbread cookies : 200 g (milled)
- butter : 100 g (melted)
- cream cheese : 250 g
- condensed milk : 500 g (boiled, 350 g for the topping and 150 g for the sauce)
- cream : 300 g (33%)
- gelatin : 25 g (20 g for the topping and 5 g for the sauce)
Stages of cooking
Mix the milled shortbread biscuits with melted butter. Take the loose-base cake tin about 24 cm in diameter and cover the bottom of it with baking paper. Spread the dough with your fingers and make the edges of the cheesecake.
Whip the cream, cheese and condensed milk.
Cover gelatin with 100 ml of cold boiled water
Dissolve gelatin on the water-bath and add it to the whipped cream mass
Pour the whipped cream onto the base of the cheesecake and leave in the fridge to cool down
Cook the sauce by mixing condensed milk with the preliminary dissolved in the 25 ml of cool water gelatin. Pour the sauce on the frozen cream topping of the cheesecake and leave in the fridge for a few hours more
Remove the cheesecake from the tin and decorate it to your liking. Personally, I used almond flakes to decorate the edges of the cake. Bon appétit!