CHEESE PATE DELICIOUS

CHEESE AND CANDY CAKE

CHEESE AND CANDY CAKE

CHEESE AND CANDY CAKE

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The cheese cake and caramel or cheese cake is the usual dessert of cheese cake with jam that everyone knows, but covered with caramel, instead of the aforementioned jam.

 It is a cold cake and therefore, without an oven. 

And it's so easy to make. You can buy the ready-made candy or better yet, make it yourself.

 It will be more economical to do so and it will also be 100% homemade. 

The ingredients to make this cheese and caramel tart are as follows:

INGREDIENTS FOR A MOLD OF ABOUT 20CM (6 PEOPLE)

20  cookies (120g)

75g butter

500g of cream cheese 

500g of whipping cream or whipping cream

80g sugar

6 sheets of neutral gelatin (or 10g of powdered gelatin)

FOR THE CANDY

100g of sugar + 2 tablespoons of water

50ml of water to add at the end

CHEESE AND CANDY CAKE RECIPE:

1.- With our hands we break the maría type cookies, 

which can be of another type if you prefer, and we put them in a blender, mincer, food processor or any other instrument to crush food that we have at home. 

Then we crush the cookie well

2.- Once it is well crushed we put the crushed cookie in a bowl and add the butter at room temperature, so that it integrates better. 

With the help of a fork, we integrate it with the cookie until it is like wet sand

3.- We put this mixture in the bottom of a removable cake pan. 

To the mold, previously we have smeared it well with butter, so that the cake does not stick to it. 

With a glass or a spoon, crush the mixture over the entire surface of the mold until it has been uniformly over the entire surface of the mold. It is important that there are no free gaps. 

That it is able to retain well the mixture that we will add later. 

Once it is well crushed, we put in the fridge while we do the next step.

4.- We prepare what will be the cake itself. 

In a saucepan, put the cream, the philadelphia cream cheese (which can be of any brand), neutral gelatin or gelatin and 80g of sugar.

 Heat over low heat and mix well with a spoon or rod.

 It should not boil. In fact, we heat it just so that we can integrate all the ingredients well and that there are no groups left.

5.- Once they are well integrated and without lumps, we put it on the base of cookies, which will be somewhat cold from the fridge and more compact. 

Then we put everything back in the fridge for a couple of hours. Until the cake has partially curdled (by its surface)

6.- While the cake rests, we prepare the caramel. In another pot we put the 100g of sugar and the two tablespoons of water. 

We heat over low heat

7.- When it is hot and without leaving the fire (we have it soft), we stir very frequently. 

We remove 5 seconds and stop stirring another 10. So constantly and with patience. After minutes and little by little, the sugar will turn brown.

8.- When it has obtained a golden color, we add the water. 

Pour it hot so that the caramel does not crystallize. 

And do it as soon as it has an intense brown color because as you leave it a little longer, it will burn and taste like fried rays!

 Anyway, NEVER try this hot because the liquid caramel reaches temperatures above 150ºC!

9.- Once you have added the water, cook for one more minute.

 Do not put your hand to stir or anything because the vapors that emanate also burn a lot. Just cook for one more minute, then remove from the heat and put the caramel in a bowl that withstands the heat well. Then let it temper a little there, at room temperature.

10.- When the cheesecake has partially curdled, pour the caramel still somewhat hot (it becomes easier when it is somewhat hot) on its surface.

 Do not pour too much, just enough to cover its surface with a thin layer. 

Once this is done, we return the cake to the mold and let it rest overnight. The next day, all that's left is to remove the mold!

A few steps but it is very easy to make this caramel cheesecake. I hope you are encouraged to prepare it and above all I hope you love it!

Tell me in the comments how you like the recipe.

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