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CHEESECAKE, HOW TO MAKE CHEESECAKE WITHOUT BAKING

I really love cheesecake, but I've never actually made one.

A very simple and quick no-bake cheesecake recipe was shared; it takes 20 minutes to prepare (not counting chilling time).

It's best to make it in the evening and let it set overnight.

The cake turns out just like from a pastry shop.

In English, cheesecake means “curd-cheese pie.”

For this dessert, the best cheeses are creamy cheeses resembling cottage cheese, such as Mascarpone and Philadelphia; if unavailable, you can substitute with any other soft cream cheese.

The key to making cheesecake is not to be afraid to experiment, because cheesecake is not only an incredibly tasty dessert, but also a base for creativity.

NO-BAKE CHEESECAKE WITH PEANUTS AND CARAMEL

BASE FOR THE CHEESECAKE

Crumb crust

Line a round (preferably removable) cake pan about 20 cm in diameter with parchment paper (on the sides attach a strip of parchment with a drop of honey).

In a separate container, mix by hand 150 g crushed chocolate cookies and 2.5 tbsp light honey, trying

to achieve as much uniformity as possible

The crumb crust can be made by replacing the honey with softened butter.. An even lighter

option - use a ready-made biscuit crust.

This cake you can easily prepare several days before the celebration; it will keep beautifully in the fridge.

Spread the mixture on the bottom of the prepared pan, smooth and press down.

In a clean, grease-free bowl, beat 3 egg whites from medium eggs with a mixer until fluffy foam.

Continuing to beat, gradually add 175 g of fine-grain sugar; you should get a thick, smooth foam.

In a separate large bowl, place

500 g cream cheese and add a pinch of vanilla powder (you can also use a sachet of vanilla sugar). Lightly whisk,

 mix the whites with the cheese.

Add 50 g chopped chocolate.

 In a small bowl, mix 75 g coarsely ground peanuts and 50 g caramel sauce, mix into the egg-white mixture.

Transfer to the cake pan, cover with film and refrigerate until set overnight.

Carefully remove the cheesecake from the pan, transfer to a serving plate, remove the parchment tape from the sides. Decorate the cake with chocolate and pieces of glaze.

Serve cut into individual portions.
Caramel sauce

10g butter, 1 cup sugar, 1/4 cup water, 100g heavy cream

1) Heat one cup of sugar with water in a deep, heavy-bottomed pot and stir constantly until the sugar dissolves, the water evaporates (5-10 min), and the sugar comes to a boil. It should be golden in color. (Water can be omitted altogether, or added just a drop.)
2) As soon as the sugar boils and turns golden, stop stirring and add all the butter, wait for it to melt, occasionally shaking the pot. (We need a deep pot because when we add the butter and cream, the sugar will start to hiss and may boil over).
3) Once the butter has melted, remove the pot from the heat and slowly add the cream, stirring constantly until the sauce becomes uniform.
4) Pour into a glass jar and let cool to room temperature