No oven no mixer? SALTED CARAMEL CHEESECAKE!
Based
No-Bake Salted Caramel Cheesecake
Bahan
Salted caramel:
Cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak 150 gr gula pasir dengan 30 gr air sampai menjadi karamel berwarna coklat muda.
- Tuang 140 gr whipping cream hangat sedikit demi sedikit sambil diaduk pelan, hati-hati karena bereaksi.
- Masak lagi di api kecil supaya karamelnya sedikit mengental.
- Tambahkan garam agak banyak sesuai selera dan 1/2 sdt vanilla.
- Masak di api kecil kurang lebih 5 menit sampai teksturnya mengental.
- Matikan api lalu masukkan 35 gr mentega tawar dan aduk sampai larut.
- Pindahkan karamel ke wadah lalu tunggu sampai benar-benar dingin.
- Campur 90 gr regal yang sudah dihaluskan dengan 40 gr mentega leleh sampai menjadi pasir basah.
- Tuang campuran biskuit ke dalam ring diameter 16 cm yang sudah dialasi plastik.
- Padatkan dasar biskuit dengan bantuan gelas sampai rata dan padat.
- Simpan di kulkas sampai dasarnya ngeset.
- Rendam 1 lembar gelatin di air es selama 10 menit sampai mekar.
- Lembutkan 300 gr cream cheese suhu ruang dengan spatula.
- Tambahkan vanilla dan sedikit garam.
- Masukkan 65 gr gula halus yang sudah diayak lalu aduk.
- Ganti spatula dengan whisk lalu aduk sampai tidak ada gumpalan sama sekali.
- Masukkan 70 gr salted caramel yang sudah dingin.
- Aduk sampai adonan cream cheese creamy dan rata.
- Peras gelatin yang sudah mekar lalu lelehkan di atas air panas atau di microwave.
- Tuang gelatin cair selagi masih hangat ke adonan cream cheese lalu aduk cepat sampai rata.
- Kocok 250 gr whipping cream dingin sampai soft peak.
- Masukkan setengah whipped cream ke adonan cream cheese lalu aduk sampai rata.
- Masukkan sisa whipped cream lalu aduk sampai adonan halus seperti mousse.
- Tuang setengah adonan ke atas dasar biskuit.
- Ratakan dan keprek-keprek supaya tidak ada udara terjebak.
- Tuang sisa adonan ke dalam loyang.
- Ratakan permukaannya lalu simpan di freezer sampai benar-benar beku.
- Lepaskan cheesecake dari ring dan plastiknya dengan hati-hati.
- Tuang sisa salted caramel dingin di bagian tengah atas kue lalu ratakan sambil diputar.
- Tempelkan cookies di sekeliling sisi cheesecake.
- Hangatkan pisau lalu potong cheesecake dan lap pisaunya setiap kali memotong.
Ingredients
Salted caramel:
Cheesecake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook 150 g of sugar with 30 g of water until it turns a light brown caramel.
- Pour in 140 g of warm whipping cream a little at a time, stirring gently as it will bubble up.
- Cook again over low heat so the caramel thickens slightly.
- Add a generous amount of salt to taste and 1/2 tsp of vanilla.
- Cook over low heat for about 5 minutes until it thickens.
- Turn off the heat, add 35 g of unsalted butter, and stir until melted in.
- Transfer the caramel to a container and let it cool completely.
- Mix 90 g of crushed Regal biscuits with 40 g of melted butter until it looks like wet sand.
- Tip the biscuit mixture into a 16 cm ring lined with plastic.
- Press the base down firmly with a glass until level and compact.
- Chill in the fridge until the base sets.
- Soak 1 sheet of gelatine in ice water for 10 minutes until bloomed.
- Soften 300 g of room temperature cream cheese with a spatula.
- Add vanilla and a little salt.
- Add 65 g of sifted icing sugar and stir it in.
- Swap to a whisk and beat until there are no lumps at all.
- Add 70 g of the cooled salted caramel.
- Stir until the cream cheese mixture is creamy and even.
- Squeeze the bloomed gelatine and melt it over hot water or in the microwave.
- Pour the melted gelatine in while still warm and stir quickly until combined.
- Whip 250 g of cold whipping cream to soft peaks.
- Fold half of the whipped cream into the cream cheese mixture.
- Add the rest of the cream and fold until the mixture is smooth like a mousse.
- Pour half of the mixture over the biscuit base.
- Level it and tap it down so no air is trapped.
- Add the remaining mixture to the tin.
- Smooth the top, then freeze until completely firm.
- Carefully release the cheesecake from the ring and the plastic lining.
- Pour the remaining chilled salted caramel into the centre and spread it by turning the cake.
- Press cookies around the sides of the cheesecake.
- Warm a knife and slice the cheesecake, wiping the blade between cuts.
Mode Masak
Based
No-Bake Salted Caramel Cheesecake
No oven no mixer? SALTED CARAMEL CHEESECAKE!
No oven no mixer? SALTED CARAMEL CHEESECAKE!
Bahan
Salted caramel:
Cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak 150 gr gula pasir dengan 30 gr air sampai menjadi karamel berwarna coklat muda.
- Tuang 140 gr whipping cream hangat sedikit demi sedikit sambil diaduk pelan, hati-hati karena bereaksi.
- Masak lagi di api kecil supaya karamelnya sedikit mengental.
- Tambahkan garam agak banyak sesuai selera dan 1/2 sdt vanilla.
- Masak di api kecil kurang lebih 5 menit sampai teksturnya mengental.
- Matikan api lalu masukkan 35 gr mentega tawar dan aduk sampai larut.
- Pindahkan karamel ke wadah lalu tunggu sampai benar-benar dingin.
- Campur 90 gr regal yang sudah dihaluskan dengan 40 gr mentega leleh sampai menjadi pasir basah.
- Tuang campuran biskuit ke dalam ring diameter 16 cm yang sudah dialasi plastik.
- Padatkan dasar biskuit dengan bantuan gelas sampai rata dan padat.
- Simpan di kulkas sampai dasarnya ngeset.
- Rendam 1 lembar gelatin di air es selama 10 menit sampai mekar.
- Lembutkan 300 gr cream cheese suhu ruang dengan spatula.
- Tambahkan vanilla dan sedikit garam.
- Masukkan 65 gr gula halus yang sudah diayak lalu aduk.
- Ganti spatula dengan whisk lalu aduk sampai tidak ada gumpalan sama sekali.
- Masukkan 70 gr salted caramel yang sudah dingin.
- Aduk sampai adonan cream cheese creamy dan rata.
- Peras gelatin yang sudah mekar lalu lelehkan di atas air panas atau di microwave.
- Tuang gelatin cair selagi masih hangat ke adonan cream cheese lalu aduk cepat sampai rata.
- Kocok 250 gr whipping cream dingin sampai soft peak.
- Masukkan setengah whipped cream ke adonan cream cheese lalu aduk sampai rata.
- Masukkan sisa whipped cream lalu aduk sampai adonan halus seperti mousse.
- Tuang setengah adonan ke atas dasar biskuit.
- Ratakan dan keprek-keprek supaya tidak ada udara terjebak.
- Tuang sisa adonan ke dalam loyang.
- Ratakan permukaannya lalu simpan di freezer sampai benar-benar beku.
- Lepaskan cheesecake dari ring dan plastiknya dengan hati-hati.
- Tuang sisa salted caramel dingin di bagian tengah atas kue lalu ratakan sambil diputar.
- Tempelkan cookies di sekeliling sisi cheesecake.
- Hangatkan pisau lalu potong cheesecake dan lap pisaunya setiap kali memotong.
Ingredients
Salted caramel:
Cheesecake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook 150 g of sugar with 30 g of water until it turns a light brown caramel.
- Pour in 140 g of warm whipping cream a little at a time, stirring gently as it will bubble up.
- Cook again over low heat so the caramel thickens slightly.
- Add a generous amount of salt to taste and 1/2 tsp of vanilla.
- Cook over low heat for about 5 minutes until it thickens.
- Turn off the heat, add 35 g of unsalted butter, and stir until melted in.
- Transfer the caramel to a container and let it cool completely.
- Mix 90 g of crushed Regal biscuits with 40 g of melted butter until it looks like wet sand.
- Tip the biscuit mixture into a 16 cm ring lined with plastic.
- Press the base down firmly with a glass until level and compact.
- Chill in the fridge until the base sets.
- Soak 1 sheet of gelatine in ice water for 10 minutes until bloomed.
- Soften 300 g of room temperature cream cheese with a spatula.
- Add vanilla and a little salt.
- Add 65 g of sifted icing sugar and stir it in.
- Swap to a whisk and beat until there are no lumps at all.
- Add 70 g of the cooled salted caramel.
- Stir until the cream cheese mixture is creamy and even.
- Squeeze the bloomed gelatine and melt it over hot water or in the microwave.
- Pour the melted gelatine in while still warm and stir quickly until combined.
- Whip 250 g of cold whipping cream to soft peaks.
- Fold half of the whipped cream into the cream cheese mixture.
- Add the rest of the cream and fold until the mixture is smooth like a mousse.
- Pour half of the mixture over the biscuit base.
- Level it and tap it down so no air is trapped.
- Add the remaining mixture to the tin.
- Smooth the top, then freeze until completely firm.
- Carefully release the cheesecake from the ring and the plastic lining.
- Pour the remaining chilled salted caramel into the centre and spread it by turning the cake.
- Press cookies around the sides of the cheesecake.
- Warm a knife and slice the cheesecake, wiping the blade between cuts.
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