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Torched Caramel Cheesecake

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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
Instructions:
  1. Prepare all ingredients. Soak gelatin sheets in cold water, but not for too long to prevent them from dissolving.
  2. Crush the biscuits and mix with melted butter.
  3. Press the mixture into the bottom of a 4-inch cake mold and refrigerate until hard.
  4. Heat the cream cheese in the microwave for 1 minute, then mix with fine sugar until smooth.
  5. Add yogurt and mix well.
  6. Melt the soaked gelatin and incorporate it into the cheese mixture.
  7. Whip the light cream to soft peaks and fold into the cheese mixture in batches.
  8. Pour into the prepared mold, level the surface, and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
  9. 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.
Nutrition:
  • Calories: Varies depending on serving size
  • Rich in dairy proteins and fats
  • Contains sugars from biscuits and added sugar