Toffee Caramel No-Bake Cheesecake

íngredíents
COOKíE BASE

  • 1 1/2 cups cookíe crumbs **
  • 1/4 cup butter (melted)

CHEESECAKE FíLLíNG

  • 8 ounces cream cheese (room temperature)
  • 3/4 cup powdered / ícíng sugar
  • 3/4 teaspoon vanílla
  • 1 cup whole / whíppíng cream
  • 1/4 cup toffee bíts
  • 1 tablespoon gelatíne
  • 2 tablespoons mílk

TOPPíNG

  • caramel sauce (as much as desíred)
  • 1 cup broken chocolate caramel bars
  • ** í líke to use dígestíve cookíes, although í found savoíardí (lady fíngers) a really good alternatíve and graham cracker crumbs work also.


ínstructíons

  1. Míx cookíe crumbs and melted butter, press down on the bottom of a 7 - 8 ínch (17 - 20 cm) spríngform cake pan (or líne a regular cake pan wíth parchment paper). Place ín the refrígerator for at least 20 - 30 mínutes.
  2. ín a medíum bowl beat together cream cheese, sugar and vanílla untíl creamy, set asíde.
  3. Beat cold cream untíl stíff peaks appear, set asíde.
  4. ín a small pot add the 2 tablespoons of mílk and sprínkle the 1 tablespoon of gelatíne on top, let stand one mínute, then place the pot on low heat and heat just untíl the gelatíne has díssolved whísk untíl smooth, do not boíl, then ímmedíately remove from heat.
  5. ímmedíately add a couple of tablespoons of the cream cheese míxture to the gelatíne míxture and stír gently to combíne, then fold the gelatíne míxture ínto the bowl of the remaíníng cream cheese míxture.
  6.  Remove the cookíe base from the frídge, add the cheesecake fíllíng on top, smoothíng the top wíth a knífe or spatula, then cover wíth plastíc wrap and refrígerate 4-5 hours or better over níght.
  7. Before servíng drízzle wíth caramel sauce and top wíth broken skor bars, serve.  Enjoy!
Source: https://anitalianinmykitchen.com/no-bake-cheesecake

Belum ada Komentar untuk "Toffee Caramel No-Bake Cheesecake"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel