No Bake Chocolate Caramel Cream Cheese

Recipes

100g Digestive/Graham cracker
50g Melted unsalted butter
250g Cream cheese
80g Condensed milk (caramel)
200g Heavy cream
Gelatin 5g + 20g whip cream


Chocolate on top

Milk 200g
Sugar 55g
Cocoa powder 20g
Corn flour 10g
Dark chocolate 30g
Gelatin powder 20g


Tips

Chocolate that contains ingredients like flour or gelatin may require low heat when simmering to prevent it from becoming too thick and clumping. Another method uses a Bain-Marie, which helps the mixture avoid direct contact with high heat.

Make sure you do not under-whip and thicken the mixture. If so, it will be too soft to set in the fridge

It’s best to chill the cheesecake in the fridge overnight or for a minimum of 6 hours

After the chocolate has thickened nicely, let it sit until it’s warm but not cold, as pouring it into a cake ring when too cool can make it challenging to achieve a smooth surface

If the chocolate hardens, you can gently warm it over low heat on the stove before using it further.

(Due to the cold weather on the day of making the dessert, both the cream cheese and chocolate set faster than usual. This resulted in the surface of the dessert not being as smooth, although it did not affect the taste)