Creamy Caramel Cheesecake with Cookie Crust

Spectacular, beautiful, incredibly tasty! For any occasion. A simple cheesecake without cottage cheese with cookies has a distinct creamy taste. Its texture is very delicate. The presence of boiled condensed milk gives the cake a bright caramel taste and a beautiful beige tint.
cook time: 2h
Caleb Huxley
Creamy Caramel Cheesecake with Cookie Crust

Nutrition Facts (per serving)

300
Calories
18g
Fat
24g
Carbs
6g
Protein

Ingredients (8 portions)

Korzh:

Biscuit cookies 120 g
Butter 60 g

Filling:

Cottage cheese 500 g
Cream 200 ml
Powdered sugar 80 g
Boiled condensed milk 60 g
Gelatin 10 g
Lemon zest 1 tbsp

Decoration:

Boiled condensed milk 3 tbsp
Mint 10 g

Recipe instructions

Step 1

Step 1
How to make a simple cheesecake without cottage cheese with cookies? First, prepare the necessary ingredients for the crust. You can take any biscuit cookies: plain, chocolate, or with any additives, for example, lemon.

Step 2

Step 2
Melt the butter in a water bath or in the microwave and cool to room temperature.

Step 3

Step 3
Chop the cookies into large crumbs with a knife. You can grind the cookies in a blender into fine crumbs. And I usually do this, but this time I wanted the cookie base to have a more noticeable structure.

Step 4

Step 4
Pour the butter into the cookies and mix everything thoroughly with a spoon.

Step 5

Step 5
Place the baking dish (Ø 16-20 cm) on a dish. It is advisable to wrap the edges of the mold inside with acetate film, then the edges of the cheesecake will be perfectly smooth. Pour the buttered cookie crumbs into the pan and smooth out. Place the mold in the refrigerator for 1 hour.

Step 6

Step 6
Prepare the necessary ingredients for the filling. Remove the cream cheese from the refrigerator in advance.

Step 7

Step 7
Pour 50 ml of cold cream over the gelatin and leave for 20 minutes.

Step 8

Step 8
Melt the swollen gelatin over low heat until completely dissolved, but do not bring to a boil.

Step 9

Step 9
Separately, whisk room temperature cheese, remaining cream, chopped lemon zest and boiled condensed milk.

Step 10

Step 10
Beat the mixture until fluffy and smooth.

Step 11

Step 11
Continuing to whip, pour the heated cream with gelatin into the cream. Beat everything at high speed so that the gelatin does not form lumps as it cools. The cream begins to thicken almost immediately.

Step 12

Step 12
Transfer the cheese filling to the cooled crust and smooth it out. Everything needs to be done quickly. It is advisable to shake the mold slightly, without lifting it from the table, so that the cream disperses better.

Step 13

Step 13
Cover the top of the pan with cling film and refrigerate overnight.

Step 14

Step 14
Remove the springform pan from the finished homemade cheesecake without cottage cheese. Using a piping bag, decorate the cheesecake with cooled condensed milk roses and fresh mint. Bon appetit!

Additional rubrics

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