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Salted caramel cheesecake
Desserts from Italy
Cheesecake with cherry jam
Cheesecake with cherry jam
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A cool cake, perfect for summer, does not need baking and is very easy and quick to prepare if we do not count on cooling time in the fridge.
To make the base of the cheesecake, melt the butter in a saucepan and finely chop the biscuits.
When the butter has dissolved, combine to cookies and mix well so that the mixture is well-mixed.
Coated with an oven paper, a 24-inch round dough-shaped pie cake molded, so the paper will adhere perfectly to the pie.
Distribute the mixture inside the cake, pressing it firmly with your hands. Put it in the fridge for at least half an hour.
In the meantime, add the cold cream, and when it becomes soda, add Philadelphia (or a similar spreadable cheese) and turn it well.
Remove the cookie base from the fridge and pour over the cream obtained, leveling it well with a spatula. Put it in the fridge for another hour.
Prepare the jam for the cover: heat it in a pot together with 15 gr. Of water, and when the boil starts, blend it with the minipimer to get a smooth and chunky sauce.
Let it cool down until you get the cake back from the fridge.
After the hour, spread the sauce on the cake and let your cheesecake cool in the fridge for a couple of hours.
Remove the cake from the mold and serve!