Cheesecake with caramel mousse recipe
Recipe for a velvety cheesecake on a biscuit base blended with butter and topped with dulce de leche mousse.
Wyposażenie
- Baking pan approximately 20/30 cm or 24/24 cm.
Składniki
ingredients for the biscuit and butter base
- about 300 g biscuits
- 80 g butter (melted)
ingredients for creamy cheesecake
- 1 kg quark cheese (for cheesecakes - full-fat - you can use cream cheese)
- 5 eggs (size L)
- 200 g sugar (- 1 cup)
- 2 tablespoons potato starch
- 120 ml natural yogurt (half a cup - I used Greek)
ingredients for caramel mousse for cheesecake
- 500 ml heavy cream (cold)
- about 200 g dulce de leche (from a can - I used Gostyń)
- 3 teaspoons gelatin (plus a little water)
Instrukcja
How to make a biscuit base for cheesecake
- Blend the biscuits into a fine powder - or crush them thoroughly.about 300 g biscuits
- Add butter and mix.80 g butter
- Line the baking pan with parchment paper.
- Transfer the biscuits to the pan and press down firmly.
- Preheat the oven to 150 degrees Celsius (top/bottom heat mode).
How to make creamy cheesecake
- Transfer all cheesecake ingredients (whole eggs) to a mixer bowl.1 kg quark cheese, 5 eggs, 200 g sugar, 2 tablespoons potato starch, 120 ml natural yogurt
- Blend until combined into a uniform mass.
- Pour the cheesecake mixture onto the biscuit base.
- Place the pan in the oven.
- Place a heatproof dish filled with water on the bottom of the oven.
- Bake the cheesecake for about 1.5 hours, after baking turn off the oven, slightly open the door and leave the cheesecake to cool in it.
How to make caramel mousse for cheesecake
- Transfer the dulce de leche to a bowl and add a little heavy cream (from the 500 ml) - blend briefly.about 200 g dulce de leche
- Whip the remaining heavy cream until stiff.500 ml heavy cream
- Add the dulce de leche to the whipped cream and mix with a spatula.
- Pour a little cold water over the gelatin, and when it swells, heat it briefly to make it liquid (you can microwave it for about 10 seconds).3 teaspoons gelatin
- Add a tablespoon of cream to the gelatin and mix, then pour the gelatin into the rest of the cream and mix thoroughly.
- Spread the mousse over the cooled cheesecake and smooth the surface.
- Chill the cheesecake for several hours (or preferably overnight) in the refrigerator so that the caramel mousse sets.
Wartości Odżywcze
Serving: 100gCalories: 267kcalWeglowodany: 21gProtein: 7gTłuszcz: 17g
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