Who would have thought that we could create a delicious paradise on earth without using an oven? Cheesecake with caramel and chocolate is true proof that the most delicious things can be created without heat and baking.
Among the many desserts that steal the hearts of gourmets around the world, it has cheesecake a special place. Its story goes back to ancient Greece, where it was served instead of cake at ceremonies. What do you say on cheesecake with caramel and chocolate?
But time has brought this sweet art to the present day, where it has gained new dimensions with the appearance of cream cheese and the creativity of confectioners. Here is a recipe for a very special version - cheesecake with caramel and chocolate, which not only pampers the taste buds, but also fascinates with its sophisticated combination of flavors.
Cheesecake with caramel and chocolate
Ingredients
- For the foundation:
- 200 g ground biscuits
- 1 tablespoon of cocoa
- 100 g of butter For the filling:
- 125 g cashews
- 340 g of cream cheese
- 50 ml of coconut milk
- 80 g of powdered sugar
- 1 tablespoon caramel topping For decoration:
- 250 ml of sweet cream
- 3 spoons of cocoa
- caramel topping
- salted caramel chocolate
- coarse salt
Directions
- Mix the ground biscuits with a spoonful of cocoa.
- Add the melted butter and mix well to get a homogeneous mixture.
- Spread the mixture evenly over the bottom of the cake tin lined with baking paper and press down to create a firm base. Place in the fridge to set.
- Soak the cashews in warm water overnight, then drain.
- In a blender, combine the cashews, cream cheese, coconut milk, powdered sugar and caramel topping. Blend in a blender until smooth.
- Pour the filling over the prepared base in the cake tin. Level the surface.
- Spread the caramel topping on top of the filling.
- Beat the sweet cream together with the cocoa to get a firm snow.
- Fill the whipped cream into the cake nozzle. Decorate the edges of the cake with cream.
- Sprinkle the top of the cake with salted caramel chocolate and coarse salt.
Place the cake in the refrigerator and let it cool and harden. Before serving, decorate with caramel sauce or additional pieces of chocolate if desired.
