Skip to content
Menu
No-Bake Salted Caramel Cheesecake
Deser

No-Bake Salted Caramel Cheesecake

6 godz. 40 minPorcje: 10Nutri-Score D€€
od @on_todays_bake125 importówugotowano 1 raz
Dostosuj przepis

czego potrzebujesz

Składniki

10 osób
  • digestive biscuits (crushed)Piekarnia250 g
  • butter (melted)Nabiał100 g
  • sea salt flakes (optional, for the base)Przyprawy1 g
  • full-fat cream cheese (at room temperature)Nabiał500 g
  • double cream (cold)Nabiał300 ml
  • caramel sauce (for the filling)Spiżarnia30 ml
  • icing sugar (sifted)Spiżarnia85 g
  • vanilla extractSpiżarnia5 ml
  • fine sea salt (or to taste)Przyprawy3 g
  • caramel sauce (for the topping)Spiżarnia60 ml
  • flaky sea salt (to finish)Przyprawy2 g
  • Lotus biscuits (crushed)Piekarnia40 g

na porcję

Wartości odżywcze

331kcal

Węglowodany
19 g
Białko
4 g
Tłuszcz
27 g
Dostosuj przybory

czego użyjesz

Przybory

  • Tortownica
  • Miska ×2
  • Mikser ręczny
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Chill the base

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

  5. Assemble and set

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

  6. Finish and serve

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