INGREDIENTS
- For the bottom:
- – 200 g crushed vanilla cookies
- – 80 g butter
- For the dulce de leche cheese:
- – 250 g of dulce de leche
- – 600 g cream cheese
- – 8 g unflavored gelatin + 40 ml liquor
- – 250 g milk cream
- For the liquid caramel:
- – 300 g traditional white sugar
- – 250 ml of scorching water
- Crema chantilly:
- – 400 g milk cream
- – 80 g powdered sugar
- – 2 tablespoons vanilla essence
For the bottom:
– Combine the crushed cookies with 80 grams of melted butter, place it in a 20 diameter ring utilizing stress in order that it is rather compact. Deliver a contact to the fridge.
Stuffed
– Combine the dulce de leche effectively with the cream cheese (on this case I like to recommend the common one, however the pastry chef goes too), hydrate the gelatin with the liqueur and activate it for just a few seconds within the microwave. Add to the cheese base. Beat the heavy cream alone at medium level, and add to the earlier base with enveloping actions. Pour the cream cheese over the biscuit base and refrigerate for 3 hours.
For the liquid caramel:
– Make a direct caramel, when it’s prepared add the 300 of water fastidiously and stir for a couple of minutes on the warmth. When it cools it is going to have the consistency of honey.
Crema chantilly:
– Beat cream, sugar and essence till reaching the chantilly level. Properly held. Use to brighten the cheese topping.
Truth: you’ll be able to put acetate contained in the ring or not, if you happen to do not add it you’ll be able to take away the dessert with warmth, with the kitchen blowtorch
A tip that appears nice, you’ll be able to freeze the cheesecake, unmold it and dip it in melted chocolate. It is going to be a really good possibility to brighten your dessert.
