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No-Bake Salted Caramel Cheesecake
Postre

No-Bake Salted Caramel Cheesecake

6 h 40 minPara 10Nutri-Score D€€
de @on_todays_bake125 importaciones1 vez cocinada
Adaptar esta receta

lo que necesita

Ingredientes

10 personas
  • digestive biscuits (crushed)Panadería250 g
  • butter (melted)Lácteos100 g
  • sea salt flakes (optional, for the base)Especias1 g
  • full-fat cream cheese (at room temperature)Lácteos500 g
  • double cream (cold)Lácteos300 ml
  • caramel sauce (for the filling)Despensa30 ml
  • icing sugar (sifted)Despensa85 g
  • vanilla extractDespensa5 ml
  • fine sea salt (or to taste)Especias3 g
  • caramel sauce (for the topping)Despensa60 ml
  • flaky sea salt (to finish)Especias2 g
  • Lotus biscuits (crushed)Panadería40 g

por ración

Nutrición

331kcal

Carbohidratos
19 g
Proteínas
4 g
Grasas
27 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde desmontable
  • Bol ×2
  • Batidora de varillas
  • Espátula

paso a paso

Preparación

  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.
    Paso 1

  2. Chill the base

    • Place the tin in the fridge until the base is firm.
    Paso 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.
    Paso 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.
    Paso 4

  5. Assemble and set

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

  6. Finish and serve

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