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Caramel Cheesecake Recipe by of 29-07-2013 [Updated on 31-05-2016]
The caramel cheesecake is the latest sweet experiment, prepared purely for my sister and my brother-in-law who love caramel and my cheesecakes and since there is not even a crumb left for the next day, I would say that I hit the mark again this time.
Today I feel really regenerated, I spent a wonderful weekend between walks in the woods, clean air, good food and great company, what more could I want;)
Let's say that during a walk in the woods, after playing with kittens and dogs, seeing horses, a hare and many butterflies, we spotted a deer in the wild and I was able to explain to Elisa how animals live outdoors, what they eat and how "delicate" they are and you will understand today how happy I am :)
Today we resume the routine closed within four white walls and with neon lights waiting for the holidays and since it is late and I have a lot to do, I have to cut it short and leave you to the recipe of caramel cheesecake, I greet you and invite you to try the recipe, a basin and to later
How to make caramel cheesecake
Chop the biscuits in a mixer, collect them in a bowl and add the melted butter.
Stir to mix everything well and then pour everything into a springform pan
Level well and compact the base, then refrigerate for 30 minutes.
Meanwhile, prepare the caramel cream. Put the gelatin in cold water to soften it.
Work the cheese by adding the condensed milk slowly
Squeeze the gelatine leaves and dissolve them in a spoonful of boiling milk.
Add to the mixture and mix.
Whip the cream and add it to the mixture.
Now take the mold back and pour the cream into it. Level the surface and refrigerate to harden for at least 3 hours.
Now prepare the caramel sauce. Put the sugar and water in a saucepan.
Cook over high heat, stirring constantly with a wooden spoon.
As soon as the sugar begins to crystallize, lower the heat and continue stirring
Keep stirring until the sugar is perfectly caramelized.
Then turn off the heat and add the lukewarm cream poured slowly to the caramel obtained.
Stir with a wooden spoon, let cool
Now take back the cheesecake and garnish it with the caramel sauce pouring it over the entire surface.
Remove the Caramel Cheesecake from the mold and serve