For everyone who missed my Jeremy Clarkson reference, sorry, somedays my geekiness goes in overdrive. But even without understanding the reference, you should understand the weight of that statement, and this cheesecake really delivers on that promise. It is the best cheesecake you will ever have.
I got this recipe att he first job I ever had. I worked in a restaurant that was owned by a friend of the family. The original recipe for this cheesecake was what the restaurant served as one of their desserts, and was probably one of the most popular dishes on the menu. I helped in the kitchen in-between waiting shifts, and that is where I picked it up.
Over the years I have adapted and changed the original recipe to make anything from a chocolate cheesecake to an espresso one, but the caramel version – now that is special. It gets requested by family and friends for almost every get-together, and some members of my family (who shall not be named) who claim to not even like dessert will have 2 helpings.
The best cheesecake
Although it might seem like a bit of work, most of the components to making this cheesecake is dead-easy to make. And since it is not a baked cheesecake you save a bit on the baking time. Also, when you make the caramel sauce, make extra. It keeps really well in the fridge, so then you have a decadent sauce for pancakes, ice cream, or whatever takes your fancy. Lastly, the cheesecake works well in a big springform pan, or in smaller muffin pans, or even in individual servings in parfait glasses or similar.
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No-bake caramel cheesecake
Esrida Brits | 10 April 2020
- prep time: 15 min
- cook time: 15 min
- total time: 30 min
Servings: Makes 1 cake
For the cheesecake: The base –
- 1 packet coconut biscuits (Tennis biscuits), crushed finely
- 125 g unsalted butter, melted
The cheesecake –
- 10 ml gelatin, sprinkled over 50 ml cold water
- 50 ml boiling water
- 250 ml cold cream
- 5 ml vanilla essence
- 250 ml smooth creamed cottage cheese
- 1 can condense milk
- 125 ml lemon juice
For the caramel sauce –
- 125 g unsalted butter
- 1 cup light brown sugar
- 1/3 cup cream
- salt flakes if you want salted caramel sauce
- Make the caramel first: Melt the butter in a heavy bottomed sauce pan Add the sugar and the cream and whisk constantly over medium heat, until sugar is dissolved. Bring to a boil and allow to boil for 3 min. Remove from the heat and allow to cool. Once cool, pour into a clean bowl or bottle, store in the fridge.
- The cheesecake: Place the biscuits and melted butter in a food processor, blend them until they are fine. Press the mixture into the bottom of a spring-form pan, pushing some of the base mixture up the sides of the pan. Place in the fridge to set.
- Once the gelatin has bloomed (absorbed the cold water it was sprinkled on) pour the boiling water over the mixture and stir until the gelatin is dissolved.
- Whisk the cream until doubled in volume and soft peaks form. Add the vanilla essence. Then whisk in the cottage cheese, condense milk and lemon juice.
- Lastly whisk in the dissolved gelatin.
- Pour the mixture into the biscuit base, then place back in the fridge to set (at least 3 hours).
- For serving, remove the cake from the spring-form pan, pour over the caramel sauce. Decorate with caramel popcorn or other sweets. Serve with more sauce on the side.
Oh, and if you end up eating the whole thing yourself, I am not judging!
See you soon!