😋No-Bake Lemon Caramel Mint Cheesecake
😋No-Bake Lemon Caramel Mint Cheesecake
For 8 persons
Prep: 40 minutes
Rest: 5 hours minimum
Ingredients
For the base:
200g of speculoos or shortbread cookies
90 g de beurre fondu
For the cream:
500g cream cheese (Philadelphia or mascarpone)
200g of whole thick sour cream
100 g de sucre glace
The juice of 4 lemons + zest of 3
5 leaves of gelatin (or 10 g powder)
For the green icing:
120 ml of lime juice
80 g de sucre
3 sheets of gelatin
1 small drop of green food coloring (optional)
For decoration:
150g salted butter caramel sauce (home or trade)
200 ml whole liquid cream very cold
30 g de sucre glace
Some fresh mint leaves
Zest of grated lime
Steps
1. Mix biscuits with fine powder, mix with melted butter.
2. Cup firmly in a 20×20 cm square mold or circle shirred with sulfurized paper. Place in fridge for 20 minutes.
3. Soften the 5 leaves of gelatin in cold water.
4. Beat the cream cheese with icing sugar. Add the sour cream, juice and zest of lime.
5. Melt the soaked gelatin for 10 seconds in the microwave with 2 tablespoons of water, add it to the preparation by quickly whipping.
6. Pour on biscuit base, smooth and refrigerate for at least 4 hours.
7. Prepare the icing: soften the 3 gelatin sheets. Heat lime juice with sugar, out of the fire add the whipped gelatin, mix. Let it cool then pour gently over the cheesecake taken. Put in the fridge for 1 hour.
8. When serving: heat the caramel sauce slightly to make it smooth, pour in netting on the edges to create color.
9. Put the cold liquid cream in whipped cream with the icing sugar, put it in a sheath pocket and decorate the top.
10. Slicing with zest of lime and fresh mint leaves.
