Q: Can I substitute the biscuits in the recipe?
A: Yes, you can use any similar textured biscuit as a base.
Q: What if I don’t have a torch for the caramel topping?
A: You can enjoy the cheesecake without the torched caramel or decorate it with fruits instead.
Q: How long should the cheesecake be refrigerated?
A: It should be refrigerated for at least 6 hours, but overnight is preferred for the best texture.
Torched Caramel Cheesecake
Notes
Ingredients:
- Caramel Biscuits: 30g
- Butter: 10g
- Cream Cheese: 180g
- Fine Sugar: 35g
- Light Cream: 140g
- Yogurt: 35g
- Gelatin Sheets: 6g
- Extra Fine Sugar for topping: as needed
- Prepare all ingredients. Soak gelatin sheets in cold water, but not for too long to prevent them from dissolving.
- Crush the biscuits and mix with melted butter.
- Press the mixture into the bottom of a 4-inch cake mold and refrigerate until hard.
- Heat the cream cheese in the microwave for 1 minute, then mix with fine sugar until smooth.
- Add yogurt and mix well.
- Melt the soaked gelatin and incorporate it into the cheese mixture.
- Whip the light cream to soft peaks and fold into the cheese mixture in batches.
- Pour into the prepared mold, level the surface, and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
- Once set, remove the cheesecake from the mold. Sprinkle sugar on top and torch until caramelized. If you don't have a torch, serve as is or decorate with fruit.
- Calories: Varies depending on serving size
- Rich in dairy proteins and fats
- Contains sugars from biscuits and added sugar
