The Quick Recipes Quick and easy recipes
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Ingredients
For the base:
180 g dry biscuits
90g butter
For the cream cheese:
350 ml fresh cream
350 g fresh spreadable cheese
70 g sugar
8 g gelatin sheets
50 ml milk
A few drops of vanilla essence
50 g almonds (roasted)
150g sugar
150 g liquid fresh cream
2 g salt
1 knob of butter (optional)
Directions:
Base:
With mixer combine biscuits and flour, then
melt the butter in the microwave and add it to the biscuits, mix it until you get a moist mixture.
Use springform pan with baking paper and pour the biscuits inside.
Place in the refrigerator for 40 minutes.
Cream:
Put the gelatine to soak in cold milk for at least 10 minutes.
Whip the cream until stiff, then add the sugar and the spreadable cheese. Mix it all together.
Dissolve the soaked gelatine in a small saucepan over a very low flame, stirring constantly, then add it to the cream cheese by filtering it through a sieve (in order to avoid the formation of lumps).
Chop the toasted almonds and add them to the cream cheese. Complete with a few drops of vanilla essence and pour the cream over the biscuit base.
Level the surface with a spoon and place the almond cheesecake in the refrigerator for at least two hours.
Salted caramel sauce:
Put the sugar in a saucepan and let it melt over a very low flame until it turns into caramel.
Add the cream to the caramel: in the very first phase the caramel will tend to lump together in the center of the saucepan, but then it will melt together with the cream.
Also add a pinch of salt and cook over low heat.
When the sauce is ready, transfer it to a bowl through a sieve and let it cool.
Before serving the cheesecake, I suggest you keep it in the freezer for half an hour.
Decorate the surface of the cake with the salted caramel and a few almonds
