The SALTED CARAMEL CHEESECAKE without gelatin is an exquisite, creamy dessert with an unmistakable flavor, perfect both as an after-dinner dessert and as a birthday cake for children or particularly indulgent friends. It’s a classic “comfort” dessert, perhaps a bit richer than necessary, but it manages to pamper us and bring a smile in every situation. And, as we know, what makes us feel good ultimately does us good…
The distinctive element that characterizes this cheesecake served cold (it does not require baking, keep that in mind!) is the contrast of flavors that blend perfectly: the sweetness of the cream mixes with the lively and intense aroma of salted caramel. The creaminess is balanced by the cookie base and, above all, by the crunchy crumble on the surface of the cheesecake, which decorates and completes the dessert.
SEE OTHER DELICIOUS CARAMEL DESSERTS:
- Difficulty: Easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 545.12 (Kcal)
- Carbohydrates 50.27 (g) of which sugars 37.41 (g)
- Proteins 7.92 (g)
- Fat 35.90 (g) of which saturated 12.89 (g)of which unsaturated 4.24 (g)
- Fibers 0.98 (g)
- Sodium 268.55 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/3 cups Digestive biscuits (or dry cookies)
- 1 oz peanut brittle
- 1/3 cup butter (melted and cooled)
- 7 oz mascarpone (about 7 oz (200 g))
- 1 cup cow's milk ricotta (well drained)
- 7 oz cream cheese (spreadable)
- 1 cup + 1 tbsp powdered sugar (approx. 130 g)
- 1/2 cup caramel (salted)
- 3/4 cup sweetened whipping cream (for whipping (vegetable cream))
- 2 oz caramel (salted)
- 1 oz peanut brittle
- as needed caramel
Tools
- Electric beaters
- 1 Pan springform pan 7 in
- 1 Food processor
- 1 Bowl
Steps
Place the biscuits and the peanut brittle in the food processor and pulse until you obtain a fairly fine crumb.
Add the melted, cooled butter and mix to combine.
Line the base of a springform pan 7–8 in with parchment paper. Pour in the cookie mixture and press it down firmly with a spoon. Then place the pan in the refrigerator for 30 minutes.
In a bowl place the mascarpone, the ricotta (well drained), the spreadable cream cheese and the powdered sugar. Beat the cheeses with the electric beaters until you obtain a smooth, airy mixture.
Add the salted caramel (RECIPE HERE) and incorporate it well.
Take the pan out of the fridge, place a strip of acetate or, alternatively, parchment paper around the sides, pour in the cream, level the surface and place in the fridge for at least 6 hours. The best option is to prepare the dessert the night before, because without gelatin it needs time to set.
When it has set, remove it from the fridge and cover it with a thin layer of caramel.
Place it back in the fridge for another 2 hours.
Place the very cold cream from the fridge into a bowl and whip it with the beaters. Add the caramel and fold it in completely.
Cover the surface of the salted caramel cheesecake with the cream and decorate with more crumbled brittle and additional salted caramel.
Place the salted caramel cheesecake in the refrigerator. At serving time remove the pan ring and very gently peel off the acetate, smoothing the edges with a knife or an offset spatula.
