Salted caramel cheesecake, a unique and delicious dessert that can be prepared quickly without baking, which is no small feat. No baking, if instead of making the salted caramel yourself, you buy it. It’s certainly not difficult to prepare salted caramel and you can do it the day before: it keeps in the fridge for several days, if you can.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 601.24 (Kcal)
- Carbohydrates 36.82 (g) of which sugars 25.17 (g)
- Proteins 4.99 (g)
- Fat 50.00 (g) of which saturated 16.94 (g)of which unsaturated 12.54 (g)
- Fibers 1.84 (g)
- Sodium 133.88 (mg)
Indicative values for a portion of 130 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 for preparing the cheesecake
- 200 gluten-free biscuits
- 5 2/3 tbsp butter
- 1 cup mascarpone (or Philadelphia)
- 1 cup fresh whipping cream
- 1/4 cup powdered sugar
- 6 g gelatin sheets
- 100 g whole hazelnuts
- 2 tbsps sugar
- 1/4 cup sugar
- 5 2/3 tbsp butter
- 1/4 cup liquid fresh cream
- 1 tsp coarse salt
Tools
- Baking Pan
- Chopper
- Skillet
- Bowl
- Small Pot
- Wooden Spoon
- Cup
- Ring Mold
Steps
To prepare the salted caramel cheesecake, no baking is needed, except for the caramel if you make it yourself, of course. You can find delicious ready-made ones available in stores.
In a skillet, put the sugar and, over very low heat, wait for it to gradually melt. Do not stir it, but if necessary, gently shake the pan.
Once all the sugar has melted and taken on a nice amber color, at that point, with a wooden spoon, add the butter and let it melt.
Now you just need to add the cream as well, and once cooked, off the heat, add a few crystals of coarse salt.
Here is your salted caramel ready to use immediately.
For the first step, chop the gluten-free biscuits and mix them with the melted butter. (In a cup, melt the butter in the microwave for 60 seconds). Mix them together and place the prepared mixture into a ring mold with an 18 cm opening directly on the serving plate. With the back of a spoon, flatten it to form the cheesecake base, let it sit in the fridge for an hour, and in the meantime, prepare the cream.
Soak the gelatin in cold water until it softens, it will take ten minutes. Take two tablespoons of fresh cream and heat it in a small pot, then dissolve the softened gelatin.
In a large bowl, whip the cream with powdered sugar and incorporate the mascarpone and the cream with the now lukewarm gelatin. Add a couple of tablespoons of salted caramel and the cheesecake cream is ready.
Remove the biscuit base from the fridge and evenly distribute the cream on top without removing the ring mold. Return to the fridge and let it rest for another hour.
Before serving the cheesecake, remove the ring mold and pour the salted caramel over the cream and decorate with caramelized hazelnuts.
The salted caramel cheesecake is ready
Advice
If you want to prepare the caramelized hazelnuts yourself, I’ll add the recipe for caramelized almonds here: just substitute the nuts to your liking, the procedure is identical for both almonds and hazelnuts.
https://blog.giallozafferano.it/vaipinacucina/mandorlato-siciliano-ecco-la-ricetta/
https://blog.giallozafferano.it/vaipinacucina/mandorlato-siciliano-ecco-la-ricetta/
FAQ (Questions and Answers)
How are caramelized hazelnuts prepared?
To prepare caramelized hazelnuts, use the same method as for almonds. In a skillet with sugar and a little water, let them toast while the sugar melts and then solidifies, caramelizing around the hazelnuts.
Sicilian nougat is a whole nougat: how do I divide it to make caramelized hazelnuts?
At the end of the Sicilian nougat recipe (that you prepare with hazelnuts), just leave them separated instead of joining them into a nougat and, using a fork, divide them.
