No Bake Salted Caramel Cheesecake

Oreo biscuit crust, salted caramel with walnuts, hazelnuts, and pistachios, a smooth cream with cheese and white chocolate, and a crunchy layer of dark chocolate. This no-bake cheesecake is a delight!

For a 20 cm cheesecake, approximately 2 kg

For the Crust:

• 300 g Oreo biscuits

• 150 g Butter

  I used pre-ground Oreo biscuit powder here, which comes in a 300 g bag (note: powder, not crunchy crumbs!). Pour the melted butter over the powder. Line the bottom of a 20 cm springform pan with parchment paper and form the crust on both the base and the sides. Chill in the fridge while preparing the caramel.

For the Caramel:

• 120 g "nuts"
  You can use any type of nuts—hazelnuts, almonds, pistachios, etc. Roast them at 150°C for 10 minutes, or if you want to keep it strictly no-bake, toast them lightly in a pan.

• 200 g Sugar

• 10 g Salt

  Place the sugar and salt in a saucepan over low heat until the sugar is fully melted.

• 70 g Butter

• 70 g Heavy cream

  Once the sugar has melted, add the butter and stir until smooth. Then, add the heavy cream and mix again. Boil the caramel for 20-30 seconds, then remove it from the heat. Set aside about 20 g of the caramel (in a small bag or container). Add the chopped nuts to the remaining caramel and pour it over the biscuit crust at the base of the cheesecake.

For the First Chocolate Layer:

• 100 g Dark chocolate

• 10 g Oil

• 25 g Milk

  Melt these together and pour over the caramel layer. Spread evenly and chill until firm.

For the Cheese Layer:

• 400 g Fresh Cheese (quark or ricotta)

• 130 g Sour Cream

• 1 tsp Vanilla Extract

  Mix these ingredients together in a bowl.

• 7 g Granulated Gelatin

• 35 g Cold Water

  Hydrate the gelatin in water, melt it, and incorporate it into the cheese and sour cream mixture.

• 130 g White Chocolate

• 200 g Whipping Cream

  Melt the white chocolate and mix it into the cheese mixture. Then, fold in the whipped cream (whipped to medium peaks). Pour the cheese mixture into the cheesecake pan and refrigerate for several hours.

For the Second Chocolate Layer:

• 100 g Dark Chocolate

• 10 g Oil

• 25 g Milk

  As with the first layer, melt the ingredients together and spread them over the cheese layer. Decorate with pieces of pistachios, hazelnuts, the reserved caramel, and dark chocolate—or however you like!

To Remove the Cheesecake from the Pan:

Use a blowtorch or a cloth soaked in hot water (as shown in the video).

Enjoy!