Homemade cheesecake with salted caramel: recipe. Caramel marbled cheesecake No-bake caramel cheesecake with boiled condensed milk
All ingredients must be at room temperature.
Grind the cookies into crumbs using a blender.
Add melted butter and stir. We shift it into a detachable form and tamp it down along the bottom (no need to make sides).
We send the form to the oven preheated to 160 degrees and bake for 10 minutes. We take out and cool.
Beat the cheese with a whisk with sugar until a homogeneous smooth mass. Gradually add sour cream, eggs and vanilla. We try not to overbeat the mass - if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.
For the caramel mass, mix the boiled condensed milk with the egg until smooth.
Pour the cheese filling onto the base. Spoon caramel mixture on top. We take a toothpick and make stains on the surface of the cheesecake.
We put the form in an oven preheated to 160 degrees, at the bottom of which there is already a form with boiling water. Bake the cheesecake for about an hour.
It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. It is quite easy to determine the readiness of the cake - tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
We leave the finished cheesecake for 40 minutes in the oven, then take it out and let it cool at room temperature. After that, put in the refrigerator for 4 hours, and preferably overnight.
Before serving, we run a knife along the walls of the form, remove the side and transfer the cheesecake to a dish.
Happy tea!
The recipe for caramel and cheesecake - with pastries, but without cottage cheese - we found in Olesya Kuprin's book "Will you have a cake?". You don't need sugar. baked cheesecakes or succulents .... or some kind of cottage cheese casserole, mannik ... yes, it’s full of all kinds of pastries with cottage cheese. ehhh, give us something...
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Cooking instructions
1 hour 50 minutes Print
1. Put the dough in a culinary ring with a diameter of 30 cm on a baking sheet lined with baking paper. To be sure, under the paper, you can lay the foil and wrap its edges. Bake in an oven preheated to 180 degrees for 15 minutes, then allow the cake to cool. Tool Baking paper For even baking, it is better to send open pies and quiches to the oven on a wire rack, and so that the sauce boiling from the heat does not drip between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And more from paper is not required.
2. Take 330 grams of sugar, put in a saucepan over high heat and stir from time to time with a whisk. When the sugar is melted, put 50 grams of butter, mix, and then carefully pour in 100 grams of cream, constantly working with a whisk. As soon as the mass becomes homogeneous, remove from heat.
Saucepan Tool
A stewpan is both a universal and prosaic thing: you can stew, fry, simmer, and whip sauces in it. And there cannot be many stewpans: size and weight matter in different situations.
3. Put cheese, eggs, yolk, flour into the blender bowl, add 50 ml of cream. Mix in a blender until smooth and, continuing to mix, gradually pour in the caramel mass.
Crib How to check egg quality
4. Line the walls of the ring with the finished cake from the inside with baking paper. Pour the cheese-caramel mixture, hold for about an hour in the oven, the temperature of which is reduced to 100 degrees. Cool the finished cheesecake and send it to the refrigerator for two hours.
5. Pour 100 grams of sugar into a saucepan, add 50 ml of water. Put on fire, bring to a boil and hold for five minutes. Then add the nuts and fry, stirring constantly and vigorously. First, the sugar sticks around the nuts, and then, already brown, melts again. When this happens and the bare nuts are just barely coated with a light glaze, remove the saucepan from the heat. Add 10 g of butter, mix and put on a table covered with baking paper. Immediately, very quickly, until the caramel has hardened, separate the nuts from each other.
Hello my dear readers! Do you like sweet things? I am very! But, you see, there is not always time to cook complex cakes and artsy desserts, but you still want something tasty. That's when cakes and desserts without baking come to our aid. Today we are going to make no-bake caramel cheesecake.
There are many options for making no-bake cheesecakes. I especially like it with berry and caramel filling. It's not hard at all to prepare one or the other. So, let's begin!
No Bake Caramel Cheesecake - Recipe with Condensed Milk
Ingredients
- 350 g boiled condensed milk.
- 185 g butter.
- 290-300 grams of shortbread cookies.
- 875-900 g of cottage cheese.
- 80 mils of water.
- 50 g walnuts.
- 35 g gelatin.
- Chocolate chips, caramel or crushed nuts for decoration.
How to cook
My remarks
- You can experiment and lay out the sides of the dessert with savoiardi cookies, and decorate the top with candied orange peels - try it - it's incredibly beautiful and delicious!
- You can add chocolate chips or shavings, pralines, grated nuts, pistachios to cottage cheese - turn on your imagination and create. You can cook real masterpieces.
That's it - that's the whole recipe! And it turns out an exquisite, stunning no-bake caramel cheesecake! Surprise your family and guests and be always healthy and happy! Bye everyone!
Recently I discovered such a product as cane sugar. I was surprised that it changes the taste of desserts, and obviously for the better. Today we will try to cook a cheesecake with it, and you will see for yourself: a very small amount of brown sugar is enough for the pastry to acquire a pleasant color and a rich caramel taste.
The basis for caramel cheesecake will be cookies. This will save us the hassle of testing. The curd filling is also quick and easy to make, so this cheesecake is a no-hassle dessert. In the summer it is very important.
Note: Be sure to cool the cheesecake before eating, a hot dessert can simply fall apart when sliced.
Ingredients
- sugar cookies 300 g
- butter 100 g
- cottage cheese 8% 300 g
- 1 cup cane sugar + 1 tbsp for top
- sour cream 20% 200 g
- eggs 2 pcs
How to make caramel cheesecake
- I prepare everything you need. I take out the oil in advance, for the recipe you need softened.
Using a food processor, grind the sugar cookies to a crumb state. It is not necessary to achieve "flour" so the cookies can be broken by hand. I add butter.
I mix. The mass will become like wet sand.
I pour the cookies into a baking dish (it is more convenient to use a detachable one), diameter 24 cm. I distribute and urtamp the crumbs with my hands in an even layer along the bottom and sides. I leave a third of the crumbs for sprinkling the top of the cheesecake.
For the filling, I put cottage cheese, brown sugar (1 stack), sour cream and eggs in a bowl.
Using an immersion blender, I achieve a smooth curd mass of a pleasant caramel color.
I mix the leftover cookies and cane sugar.
Pour the curd mixture into a mold, sprinkle with crumbs.
I bake in the oven at 180 degrees for 20 minutes, then, without opening the door, I leave the caramel cheesecake inside until it cools completely.
Delicious caramel dessert is ready to enjoy.
