Caramel Cheesecake

This year’s caramel is really a hit. There was a hot Japanese caramel cheese pudding years ago, and South Korea’s caramel cheese mousse at the end of the year. I don’t know what caramel can do next year ~~

The biggest highlight of this cake is that its decoration and filling are caramel soda crackers formed by adding soda to the caramel liquid.

Not only can this shortbread be mixed with the cake, but it can also be used to decorate the cake.

The rich cheese cake with crunchy caramel soda has a lot of upgraded taste. No wonder you kill other cakes as soon as they are on the shelf. It turns out that everyone likes to pursue freshness.

Korean caramel cheesecake / recipe

Caramel soda
White sugar: 150g
Soda powder: 1.25g

Cake bottom
Caramel biscuits or digestive biscuits: 90g
Butter: 40g

Cream Cheese Mousse
Cream cheese: 200g
Sugar: 28g
Vanilla extract: 2g
Lemon juice: 2g
Gelatin tablets: 5g
Light cream: 150g
Mold size: 6 inches

1. Caramel soda
Pour the white sugar into the milk pan and heat it on a small fire. Without adding a drop of water, stir slowly while heating. You will find that the white sugar gradually turns yellow.

When the white sugar turns into a liquid, speed up the stirring and wait until the amber caramel liquid is formed as shown above, then you can turn off the fire.

Immediately pour the soda powder into the caramel liquid and stir it quickly. At this time, the caramel liquid quickly expands, and the color becomes yellowish gray.

Immediately pour it on the baking paper, then cover with a layer of baking paper

Use a large, flat instrument to gently flatten it, set aside to cool and harden.

2. Cake bottom
Pour the melted unsalted butter into the crushed biscuits, stir them well, then pour into the mold, use a spatula to flatten it tightly, and send it to the refrigerator to freeze and solidify.

You can use a live bottom cake mold or a mousse ring. Remember to use a plastic wrap to seal the bottom or cushion a piece of baking paper.

If you want the cake to taste better, you can use caramel cookies, of course, ordinary digestive cookies can also be.

Next, crush the fully cooled caramel cookies

You can break the hammer too fast, the decoration need not be too fast

Then take out a part and continue to hammer into pieces, this part is added to the mousse paste.

3. Cream Cheese Mousse
After the cream cheese softened in the greenhouse is stirred with egg pumping, pour in sugar, vanilla extract, and lemon juice in sequence, and mix well.

Then pour the melted gelatine slices and stir quickly (the gelatin slices are soaked in cold water in advance, squeezed to dryness and sent to the microwave to heat or melt in water)

Pour in the whipped cream that was distributed to 6 and mix well, and the mousse paste is complete.

Finally, add the crushed caramel soda to dry, mix well.

Pour it into the mold and smooth it out, and put it in the refrigerator to freeze for 1 hour to solidify. If it does not condense, continue to freeze, but not more than 2 hours.

After solidification, the mold is released and the cake is divided into 6 portions.