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No-Bake Salted Caramel Cheesecake
Dessert

No-Bake Salted Caramel Cheesecake

6 Std. 40 Min.Für 10Nutri-Score D€€
von @on_todays_bake125 Importe1 Mal gekocht
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was Sie brauchen

Zutaten

10 Personen
  • digestive biscuits (crushed)Backwaren250 g
  • butter (melted)Milchprodukte100 g
  • sea salt flakes (optional, for the base)Gewürze1 g
  • full-fat cream cheese (at room temperature)Milchprodukte500 g
  • double cream (cold)Milchprodukte300 ml
  • caramel sauce (for the filling)Vorräte30 ml
  • icing sugar (sifted)Vorräte85 g
  • vanilla extractVorräte5 ml
  • fine sea salt (or to taste)Gewürze3 g
  • caramel sauce (for the topping)Vorräte60 ml
  • flaky sea salt (to finish)Gewürze2 g
  • Lotus biscuits (crushed)Backwaren40 g

pro Portion

Nährwerte

331kcal

Kohlenhydrate
19 g
Eiweiß
4 g
Fett
27 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Springform
  • Rührschüssel ×2
  • Handrührgerät
  • Küchenspatel

Schritt für Schritt

Zubereitung

  1. Make the biscuit base

    • Crush the digestive biscuits into fine crumbs.
    • Mix the crumbs with the melted butter and the sea salt flakes.
    • Press the mixture firmly into a lined cheesecake tin.
    Schritt 1

  2. Chill the base

    • Place the tin in the fridge until the base is firm.
    Schritt 2

  3. Beat the cream cheese

    • Beat the cream cheese until completely smooth.
    • Mix in the caramel sauce, icing sugar, vanilla extract and sea salt.
    Schritt 3

  4. Whip and fold the cream

    • Whip the double cream to medium-stiff peaks.
    • Gently fold the whipped cream into the caramel mixture until evenly combined.
    Schritt 4

  5. Assemble and set

    • Spread the filling over the chilled biscuit base and smooth the top.
    • Refrigerate until fully set, preferably overnight.
    Schritt 5

  6. Finish and serve

    • Drizzle the cheesecake with caramel sauce.
    • Sprinkle with flaky sea salt and crushed Lotus biscuits.
    Schritt 6
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