Delicious, crisp, sweet, salty and sour cheesecake for which you don’t need an oven. On the other hand, there is plenty cream cheese, husblas and chocolate and crunchy crispy puffed rice.
LEMON BUTTERMILK CHEESECAKE WITH CARAMEL
70 G RICE KRISPIES
145 G CHOPPED MILK CHOCOLATE
45 G BUTTER
Start by lining an 18 cm spring mould with aluminium foil on the bottom. The sides are covered with a plastic cake collar. This makes it easier to get the cake out of the mould later.
Melt the chocolate with the butter and stir it to a shiny ganache.
Mix in the puffed rice and make sure they are all covered.
Spread the mixture onto the bottom of the spring mould and a few centimetres up the sides to form a kind of tart shell, it will hold in the caramel and the bottom of the cheesecake, so they do not slip apart.
Place the base in the fridge until the chocolate has set.
1 TIN (397 G) CARAMELIZED MILK/DULCE DE LECHE
30 G BUTTER
50 G MOLASSES SUGAR
1/2 TBSP. FLAKY SALT
Melt butter and sugar in a saucepan at medium heat.
Add the caramelized milk/dulce de leche and cook the mixture, while stirring with a whisk until it begins to bubble.
Set the timer to 5 minutes and keep stirring, especially at the sides where the caramel can burn. It will thicken and when the timer rings, remove the pot from the heat and let it cool off. When the caramel doesn’t bubble anymore, you should be able to make a path with a spoon through it and the bottom of the pot will be visible.
Spread the caramel over the base and tap the mould lightly against the table, so if necessary, any air holes are removed.
Sprinkle some salt over the top of the caramel.
Put the cake in the fridge for at least one hour so the caramel can set and cool.
JUICE OF 1 LEMON
3 SHEETS OF GELATIN LEAVES
300G CREAM CHEESE
40 G ICING SUGAR
SEEDS OF ½ VANILLA POD
150 ML DOUBLE CREAM
150 ML BUTTERMILK
Soak the gelatin leaves in cold water for 10 minutes.
Heat the lemon juice, squeeze the water out of the gelatin and melt it in the juice. Pour the mixture into a bowl and set it aside, the liquid cools down until it is 35 degrees celsius.
Stir cream cheese cream with a handheld whisk.
Add vanilla and icing sugar.
Mix in the buttermilk and cream, a bit at a time and whisk it together.
Finally whisk in the lemon juice with gelatin, add the juice to a thin stream while whisking.
Distribute the cheesecake filling over the cooled caramel, it will rise above the chocolate base and cover the whole cake.
Put the cheesecake in the fridge for at least a couple of hours, preferably overnight until the filling has set completely.