Cheesecake snickers cake with no peanut and caramel pastries

8 servings
5 hours

How do I make Snickers cheesecake without baking? Prepare the products for the base. Shortbread chocolate cookies are suitable. If you only have regular, then increase the amount of cocoa. Take the highest quality, natural, without vegetable fats, corresponding to GOST.

Grind the cookies in any convenient way. You can use a blender attachment, you can use a meat grinder or, as I did, a rolling pin. To do this, put the cookies in a bag and punch it well with a rolling pin. Cookies should turn into homogeneous crumbs. Pour it into a bowl, add the cocoa powder. Stir.

Melt the butter by any means. I drowned in the microwave. About how to do it correctly, as well as other ways, read at the end of the recipe.

Pour the butter into the crumb from the biscuits. Mix, a homogeneous mass should be obtained, similar to raw sand. Pour it into the tin. I used a ring with a diameter of 16cm, the bottom was made of foil. The wider your shape, the lower your cheesecake is. Compress the crumb with a glass, forming the bottom and sides. If your shape is larger in diameter, then the sides may not be made, since the crumbs will be smaller. Remove the mold with the base to the refrigerator for stabilization.

While the base freezes, prepare the filling. Prepare the products for her. Cheese is suitable for any curd, such as Violette, Cremette, Almette. You can cook condensed milk yourself or use purchased milk. Choose quality, proven condensed milk. Without vegetable fats and dietary supplements. The composition should contain only two ingredients: milk and sugar. The taste and quality of the finished dish will ultimately depend on the quality of the condensed milk.

Soak gelatin in a small amount of cold water. I used a fast-acting one, but anyone would do it at all. Only the time of its soaking will depend on the type of gelatin.

Put the condensed milk in a bowl and whisk with a mixer until fluffy.

Add the curd cheese to the whipped condensed milk. Whisk them together until smooth. It is better if the cheese is at room temperature - the mixing will be easier and faster.

Melt the swollen gelatin to a liquid state. You can in the microwave, you can on the stove. Add it to the cheese mass.

Stir.

Remove the mold with the base from the refrigerator. Put the filling in it, flatten the top. I got quite a thick mass, as the condensed milk was very dense, but this did not affect the taste of the cheesecake. Put the cheesecake in the fridge for 4 hours. During this time, it will completely stabilize.

After a couple of hours, start making caramel. Prepare the products for her. Take the fattest cream - 33-35%. The oil is also natural and high quality, without substitutes. Peanuts are best used fried. I have salty, so I did not add salt to caramel.

How to make caramel? Soak the gelatin. Pour the sugar into a thick-bottomed saute pan. Put it on a high heat. Shaking the bucket slightly, wait for the sugar to melt. There is no need to interfere, just rotate it. Sugar should become amber, not darker - it will already be burned caramel. Heat the cream almost to a boil at the same time.

Once the sugar is amber, turn off the heat and pour in the cream in portions. Be careful, the mass will begin to actively seethe. Stir. Turn on the heating again.

Cook the caramel over a low heat while stirring constantly. If you have lumps at first, it's okay - they will disperse during the cooking process. When the caramel is smooth, put the butter in it. Boil until completely dissolved. Turn off the heat.

Add the swollen gelatin. There is no need to melt it - this will happen in a hot mass. If your peanuts are not salty, then pour a pinch of salt. Stir and leave the caramel to cool.

When it is warm, pour peanuts into it. Pre-fry the raw nuts in a dry pan and peel off the husks. Stir.

Take the cheesecake out of the fridge. Pour the nut caramel on top, flatten. Put it in the fridge for another couple of hours.

Release the finished cheesecake from the mold by running a sharp knife between the walls and the cake. I had no problems with this, the cheesecake froze perfectly. Serve to the table, sliced into portions. Enjoy your meal!