No bake caramel cheesecake

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Today I'd like to share a very simple cake that will be a perfect addition to your weekend get-together with family or friends: cooked cheesecake with caramel and salted crackers.

 

This cheesecake is so creamy it will melt in your mouth. Cheese layer is lightly vanilla, while sweet caramel combines with crackers to create a no-fuss salted caramel. There is extra flavour coming from pleasantly crunchy walnuts, too. It's difficult not to reach for the next slice!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Cheese layer

  • 80 g cornstarch
  • 100 ml milk
  • 200 g unsalted butter
  • 100 g icing sugar
  • 1 kg low sodium creamy cheese - such as drained ricotta or ground curd cheese
  • 2 tsp vanilla paste
  • 4 large eggs

Also

  • ~300 g salted crackers
  • 1 can (400 g) caramel dessert filling
  • 3 handfuls (~100 g) walnuts
 Method
  1. Arrange a layer of salted crackers in a rectangular baking tin (18 x 28 cm) lined with baking paper. Pour around 200 g caramel filling on top and spread it in a thin layer. Arrange a second layer of crackers on top of caramel. I'm doing it at 90 degrees angle to the first layer to create a solid base that will not break down as the cheesecake is cut.
  2. Pour 100 ml milk into a small jug and add 80 g cornstarch. Stir them together until all lumps are dissolved.
  3. Put 200 g unsalted butter into a thick bottom pot. Melt the butter over medium low heat and add 100 g icing sugar to the pot. Stir the contents of the pot until sugar fully dissolves in butter. Add 1 kg low sodium creamy cheese, such as drained ricotta or ground curd cheese. Stir cheese in until combined. Cheese and butter may look initially as if they were not going to come together, but a uniform, thick batter will form as you stir it.
  4. Turn heat down to low then. Add 2 tsp vanilla paste and stir it in shortly until combined. Add 4 large eggs and stir them dynamically into cheese batter until fully combined. Keep heating up the batter slowly for a few minutes, stirring constantly, until it thickens up and the temperature comes up. Be careful not to bring the batter to a boil at this stage.
  5. Once cheese batter thickens up, pour in milk and cornstarch solution, turn heat up to medium low and cook the batter until it thickens up, for around 5 minutes. Don't stop stirring to make sure the batter doesn't stick to the bottom of the pot.
  6. Transfer around a half of hot cheese batter on top of crackers base and spread it in an even layer across the surface. Arrange another, single layer of crackers on top of cheese. Cover them with remaining cheese batter and even it out as best you can for the prettiest cake. Arrange a final layer of salted crackers on top and cover them with remaining caramel filling. Scatter roughly chopped walnuts on top. Put the cake into a fridge overnight for cheese batter to set and for crackers to soften up.
  7. Enjoy!

Approximate nutritional value

100 g

  • 322 kcal
  • Carbs: 27 g 
  • Fat: 20 g
  • Protein: 10 g
  • Fibre: 1 g

1 slice (recipe makes 20 slices)

  • 358 kcal
  • Carbs: 30 g 
  • Fat: 22 g
  • Protein: 11 g
  • Fibre: 1 g

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