Cheesecake snickers without baking

Step-by-step cooking

1. Step 1:

   

   How to make Cheesecake Snickers without baking? Prepare the products for the base. Shortbread chocolate cookies are suitable. If you only have regular, then increase the amount of cocoa. Take the oil of the highest quality, natural, without vegetable fats, corresponding to GOST.

2. Step 2:

   

   Chop the cookies in any convenient way. You can use a blender nozzle, you can use a meat grinder or, as I did, a rolling pin. To do this, put the cookies in a bag and punch it well with a rolling pin. The cookies should turn into a homogeneous crumb. Pour it into a bowl, add cocoa powder. Mix it up.

3. Step 3:

   

   Melt butter in any way. I heated it in the microwave. Read about how to do it correctly, as well as about other ways, at the end of the recipe.

4. Step 4:

   

   Pour the butter into the cookie crumbs. Stir, you should get a homogeneous mass, similar to raw sand. Pour it into the mold. I used a ring with a diameter of 16cm, the bottom was made of foil. The wider the shape you have, the lower the cheesecake will turn out. Tamp the crumbs with a glass, forming the bottom and sides. If your shape is larger in diameter, then you can not make the sides, since there will be less crumbs. Remove the mold with the base in the refrigerator for stabilization.

5. Step 5:

   

   While the base is solidifying, prepare the filling. Prepare the products for her. Cheese will suit any cottage cheese, such as Violette, Cremette, Almette. You can cook condensed milk yourself or use a purchased one. Choose high-quality, proven condensed milk. Without vegetable fats and food additives. The composition should contain only two ingredients: milk and sugar. As a result, the taste and quality of the finished dish will depend on the quality of condensed milk.

6. Step 6:

   

   Soak gelatin in a small amount of cold water. I used a fast-acting one, but generally any one will do. Only the time of its soaking will depend on the type of gelatin.

7. Step 7:

   

   Put the condensed milk in a bowl and beat with a mixer until fluffy.

8. Step 8:

   

   Add cottage cheese to the whipped condensed milk. Whisk them together until smooth. It is better if the cheese is at room temperature — mixing will be easier and faster.

9. Step 9:

   

   Melt the swollen gelatin to a liquid state. It can be in the microwave, it can be on the stove. Add it to the cheese mass.

10. Step 10:

    

    Stir.

12. Step 11:

    

    Take the mold with the base out of the refrigerator. Put the filling in it, level the top. I got a pretty thick mass, since the condensed milk was very dense, but this did not affect the taste of the cheesecake. Put the cheesecake in the refrigerator for 4 hours. During this time, it is completely stabilized.

13. Step 12:

    

    After a couple of hours, start cooking caramel. Prepare the products for her. Take the fattest cream — 33-35%. The oil is also natural and of high quality, without substitutes. Peanuts are better to use fried. I have salty, so I didn't add salt to the caramel.

14. Step 13:

    

    How to make caramel? Soak the gelatin. Pour the sugar into a saucepan with a thick bottom. Put it on a high heat. Shaking the ladle slightly, wait for the sugar to melt. There is no need to interfere, just rotate it. Sugar should become amber in color, not darker — it will already be burnt caramel. At the same time, heat the cream almost to a boil.

15. Step 14:

    

    As soon as the sugar turns amber, turn off the heat and pour in the cream in portions. Be careful, the mass will begin to actively boil. Mix it up. Turn on the heating again.

16. Step 15:

    

    Cook the caramel over low heat with constant stirring. If you have lumps at first, it's okay — they will disperse during cooking. When the caramel becomes homogeneous, put the butter in it. Boil it until it completely dissolves. Turn off the fire.

17. Step 16:

    

    Add the swollen gelatin. It is not necessary to melt it — it will happen in a hot mass. If your peanuts are not salty, then add a pinch of salt. Stir and leave the caramel to cool.

18. Step 17:

    

    When it gets warm, pour peanuts into it. Pre-fry the raw nuts in a dry frying pan and peel off the husks. Mix it up.

19. Step 18:

    

    Take the cheesecake out of the refrigerator. Pour the caramel with nuts on top, smooth it out. Put it in the refrigerator for another couple of hours.

20. Step 19:

    

    Release the finished cheesecake from the mold by holding a sharp knife between the walls and the cake. I had no problems with this, the cheesecake froze perfectly. Serve to the table, cut into portions. Bon appetit!