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No-Bake Salted Caramel Cheesecake
Dessert

No-Bake Salted Caramel Cheesecake

6 u 40 minVoor 10Nutri-Score D€€
van @on_todays_bake125 imports1 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

10 personen
  • digestive biscuits (crushed)Bakkerij250 g
  • butter (melted)Zuivel100 g
  • sea salt flakes (optional, for the base)Kruiden en specerijen1 g
  • full-fat cream cheese (at room temperature)Zuivel500 g
  • double cream (cold)Zuivel300 ml
  • caramel sauce (for the filling)Voorraadkast30 ml
  • icing sugar (sifted)Voorraadkast85 g
  • vanilla extractVoorraadkast5 ml
  • fine sea salt (or to taste)Kruiden en specerijen3 g
  • caramel sauce (for the topping)Voorraadkast60 ml
  • flaky sea salt (to finish)Kruiden en specerijen2 g
  • Lotus biscuits (crushed)Bakkerij40 g

per portie

Voedingswaarden

331kcal

Koolhydraten
19 g
Eiwitten
4 g
Vetten
27 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Springvorm
  • Mengkom ×2
  • Handmixer
  • Spatel

stap voor stap

Bereiding

  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.
    Stap 1

  2. Chill the base

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

  5. Assemble and set

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

  6. Finish and serve

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