The salted caramel cheesecake is a delicious no-bake cake without gelatin, easy to make and irresistible.
The only cooking required is ten minutes on the stove to make homemade salted caramel. The cheesecake preparation is simple, featuring a classic cookie and butter base, filled with a cream enriched with a part of the previously prepared caramel that makes it irresistible, and topped with salted caramel and unsalted toasted peanuts (or other nuts like cashews, etc., to your taste). The result is a delicious, spectacular cake perfect for any occasion, such as a dessert or for a birthday or special event, delightful and irresistible for both adults and children.
Read on to find out how to make the salted caramel cheesecake with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for the Salted Caramel Cheesecake
- 3.5 oz sugar
- 1/2 cup heavy cream (still liquid)
- 3/4 cup butter
- 1/2 tsp salt
- 7 oz digestive biscuits
- 3/4 cup butter
- 9 oz mascarpone (or ricotta or cream cheese like Philadelphia)
- 1 cup heavy cream
- 2.8 oz powdered sugar
- 1.8 oz caramel (prepared in this recipe)
- salted caramel (prepared in this recipe leftover from filling preparation)
- unsalted toasted peanuts (or other nuts to your liking)
Preparation of the Salted Caramel Cheesecake
First, prepare the caramel.
Put the sugar in a thick-bottomed saucepan and cook over medium-low heat without stirring, but occasionally rotating the saucepan itself (without using spatulas or spoons to which the sugar would stick, and rotating to prevent the sugar from sticking to the bottom of the saucepan).
Separately, heat the cream in another saucepan.
Once the sugar has caramelized, remove the saucepan from the heat and gradually add the hot cream, stirring, then add the chopped butter and salt, continuing to stir until you have a smooth mixture.
Let it cool completely.Prepare the base.
Place the broken cookies in a mixer with the chopped butter and run the appliance until you have a smooth, sandy result.
Line a 8-inch springform pan with parchment paper and pour in the cookie mixture, pressing and leveling with the back of a spoon or the bottom of a glass to create an even layer.
Place the pan in the refrigerator for half an hour.For the filling cream, in a large bowl, place the mascarpone and 1.8 oz of the previously prepared salted caramel and start blending with an electric mixer to combine them.
Add the powdered sugar, continuing to mix with the electric mixer, and the heavy cream still liquid but cold from the refrigerator.
Once you’ve achieved a smooth mixture, spread it in the springform pan over the cookie base.
Leave in the refrigerator for an hour, then decorate the surface with the rest of the caramel and unsalted toasted peanuts.
Store your salted caramel cheesecake in the refrigerator until serving.
Notes
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