We love this version of the classic cheesecake without an oven, which we usually do when friends or family come home, as it always succeeds. This time we added some coffee and caramel, and we can't love the result anymore!
Ingredients for 4 servings:
- 3.5 oz of cookies
- 2 oz of margarine
- 6.8 oz of liquid cream for cooking
- 5 oz of semi-skimmed milk
- 1.8 oz of coffee
- 1/3 of cream cheese tub
- 1/2 envelope of curd powder
- 2 tablespoons of sugar
- 2 tablespoons of caramel
- Ground almonds
Recipe:
- Place a sheet of baking paper on a plate and place on top the mold you are going to use to shape the cake (ours is metallic and round).
- Crush the cookies in a chopper.
- Heat the margarine in the microwave until it melts and mix it with the crushed cookies.
- Cover the base of the mold, pressing a little with the fingers to make a uniform base without gaps. Reserve it in the fridge.
- In a glass, mix the curd powder with a splash of milk and stir well.
- In a saucepan, heat the rest of the milk, coffee and cream.
- When it is about to boil, lower the heat to a minimum and add the cream cheese, sugar and milk with the curd.
- Place everything in a glass suitable for blender and beat everything well until all the ingredients have been well integrated.
- Pour the mixture on the base of the cookies carefully.
- Let it cool to room temperature and then introduce it in the fridge until it settles completely.
- Mix the caramel with a spoon so that it lightens a bit and pour it over the cake.
- Finally, sprinkle some ground almonds on top to decorate.
Bon appétit!
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