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No-Bake Salted Caramel Cheesecake
Dessert

No-Bake Salted Caramel Cheesecake

6 h 40Pour 10Nutri-Score D€€
par @on_todays_bake125 imports1 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • digestive biscuits (crushed)Boulangerie250 g
  • butter (melted)Produits laitiers100 g
  • sea salt flakes (optional, for the base)Épices1 g
  • full-fat cream cheese (at room temperature)Produits laitiers500 g
  • double cream (cold)Produits laitiers300 ml
  • caramel sauce (for the filling)Épicerie30 ml
  • icing sugar (sifted)Épicerie85 g
  • vanilla extractÉpicerie5 ml
  • fine sea salt (or to taste)Épices3 g
  • caramel sauce (for the topping)Épicerie60 ml
  • flaky sea salt (to finish)Épices2 g
  • Lotus biscuits (crushed)Boulangerie40 g

par portion

Nutrition

331kcal

Glucides
19 g
Protéines
4 g
Lipides
27 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à charnière
  • Saladier ×2
  • Batteur électrique
  • Spatule

pas à pas

Préparation

  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.
    Étape 1

  2. Chill the base

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

  5. Assemble and set

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

  6. Finish and serve

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