I have noted from comments from my followers that sometimes the mixture splits – this might be because you have mixed it for far far too long, once it reaches the stage above you should stop as it can’t thicken any further! Also, I seriously recommend a Stand Mixer, or a Handheld Mixer on a medium-high speed! Mixers such as Handheld Blenders won’t work once you add the cream, it’ll curdle it!
I use the whisk attachment on my Kitchenaid, or on my Hand mixer. Its one of those ingredients mixes that can look a little weird, but just don’t walk off from it! It will go from being too runny to perfect very quickly, just like with whipped cream. Either way, its worth a go because its a DELICIOUS recipe, enjoy! X
Ingredients
Biscuit Base
150 g Digestives
150 g Golden Oreos
125 g Unsalted Butter
Cheesecake Filling
500 g Full Fat Cream Cheese
1 tsp Vanilla Extract
100 g Icing Sugar
150 g Caramel (carnations)
300 ml Double Cream
175 g Rolos (chopped)
Decorations
150 ml Double Cream
2 tbsp Icing Sugar
50 g Caramel (carnations)
Rolos
Sprinkles
Metric - US Measurements
Instructions
Blitz the biscuits in a food processor (or break up in another way, I am just lazy..) and mix the biscuits with the melted butter.
Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheeses, vanilla, icing sugar and caramel until smooth and lump free – this could take 30 seconds or so, I whisk it at a medium speed (level 6/10).
Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium-high speed, level 6/10)
Now this could take up to 3-4 minutes depending on your mixer, but you seriously have to stick at it – it will hold itself completely when finished mixing (like a meringue does!) If you don’t mix it enough it will not set well enough!
Chop the Rolos up into quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 5-6 hours, or preferably overnight.
To decorate the cheesecake, top with a drizzle of caramel and whip up some spare cream with the 150ml double cream and icing sugar, with a touch of vanilla and pipe around the edge – sprinkle on some Rolo’s and chocolate pieces.
Recipe Notes
I seriously recommend using a 8″/20cm Deep Springform Tin in this recipe and all my cheesecake recipes!
I used half mascarpone and half Philadelphia for the cream cheese – this is because I find that the mascarpone lightens it slightly and gives it a much creamier taste! However you could easily make this cheesecake with 500g of all Philadelphia for example, or whatever cream cheese you like! You just have to make sure that it is Full-Fat cream cheese so you know its going to set!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough! 🙂
I also love using a mix of biscuits on the base, I often use Foxs Golden Crunch Creams (not sure if they’re available elsewhere) but you could easily substitute them for Golden Oreos of any other biscuit you want, or even all Digestives!
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
Source:http://www.janespatisserie.com/2015/04/23/caramel-rolo-cheesecake-no-bake-recipe/
I use the whisk attachment on my Kitchenaid, or on my Hand mixer. Its one of those ingredients mixes that can look a little weird, but just don’t walk off from it! It will go from being too runny to perfect very quickly, just like with whipped cream. Either way, its worth a go because its a DELICIOUS recipe, enjoy! X
Ingredients
Biscuit Base
150 g Digestives
150 g Golden Oreos
125 g Unsalted Butter
Cheesecake Filling
500 g Full Fat Cream Cheese
1 tsp Vanilla Extract
100 g Icing Sugar
150 g Caramel (carnations)
300 ml Double Cream
175 g Rolos (chopped)
Decorations
150 ml Double Cream
2 tbsp Icing Sugar
50 g Caramel (carnations)
Rolos
Sprinkles
Metric - US Measurements
Instructions
Blitz the biscuits in a food processor (or break up in another way, I am just lazy..) and mix the biscuits with the melted butter.
Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheeses, vanilla, icing sugar and caramel until smooth and lump free – this could take 30 seconds or so, I whisk it at a medium speed (level 6/10).
Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium-high speed, level 6/10)
Now this could take up to 3-4 minutes depending on your mixer, but you seriously have to stick at it – it will hold itself completely when finished mixing (like a meringue does!) If you don’t mix it enough it will not set well enough!
Chop the Rolos up into quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 5-6 hours, or preferably overnight.
To decorate the cheesecake, top with a drizzle of caramel and whip up some spare cream with the 150ml double cream and icing sugar, with a touch of vanilla and pipe around the edge – sprinkle on some Rolo’s and chocolate pieces.
Recipe Notes
I seriously recommend using a 8″/20cm Deep Springform Tin in this recipe and all my cheesecake recipes!
I used half mascarpone and half Philadelphia for the cream cheese – this is because I find that the mascarpone lightens it slightly and gives it a much creamier taste! However you could easily make this cheesecake with 500g of all Philadelphia for example, or whatever cream cheese you like! You just have to make sure that it is Full-Fat cream cheese so you know its going to set!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough! 🙂
I also love using a mix of biscuits on the base, I often use Foxs Golden Crunch Creams (not sure if they’re available elsewhere) but you could easily substitute them for Golden Oreos of any other biscuit you want, or even all Digestives!
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
Source:http://www.janespatisserie.com/2015/04/23/caramel-rolo-cheesecake-no-bake-recipe/
0 Response to "No-Bake Caramel Rolo Cheesecake!"
Posting Komentar