No-bake Snickers cheesecake – a recipe from a top pastry chef

The traditional cheesecake recipe is quite complicated, but the dish is so delicious that it is prepared in almost every restaurant. The delicate and sweet curd mousse combined with the crumbly shortbread dough leaves many people indifferent. Yet you can make one of the world's most popular desserts at home, and you don't even have to bake it.

Today, FoodOboz editorial team shares a simple idea for making Snickers cheesecake from the famous Ukrainian confectioner Lilia Tsvit (Olena Soltan). The recipe was published by the master on her Instagram page.

Ingredients:

• Cookies - 300 g
• Butter -150 g

Cheese layer:

• Cottage cheese - 600 g
• Condensed milk - 200 g
• Cream 33% - 250 g
• Powdered sugar - 50 g
• Gelatin - 25 g
• Water - 50 ml
• Cream 33% - 100 ml

Caramel:

• Sugar - 120 g
• Water - 30 g
• Cream - 33% - 70 g
• Butter 82.5% - 30 g
• Salt - a pinch
• Roasted peanuts - 100 g

Cottage cheese can be replaced with cream cheese, but then reduce the amount of condensed milk by 2 times

Method of preparation:

Base:

1. Grind shortbread cookies into crumbs, add melted butter, and mix.
2. Put half of the shortbread crumbs in a 20 cm mold, and spread everything with a spoon or hands. Use the other half of the crushed biscuits to form sides 5-6 cm high.
3. Put in the freezer for a few minutes to harden.

Curd layer:

1. Beat cottage cheese with condensed milk until smooth.
2. Pour cold water over the gelatin and leave for a while.
3. Whip the 33% cream until a stable fluffy mass.
4. Mix the resulting masses together.
5. Pour 100 ml of cream into a saucepan and add the swollen gelatin.
6. Cook over low heat to dissolve the gelatin without boiling.
7. After the mass thickens, remove from heat and immediately mix with a mixer with the curd mass.
8. Put it on a sandy base.

It is important that the sides are at least 1 cm higher to accommodate the caramel.

Salted caramel:

1. Pour sugar and water into a heavy-bottomed saucepan.
2. Put on medium heat, and stir until the sugar turns golden. It is important not to overcook the caramel, it will have a burnt flavor.
3. Pour the cream into the hot caramel, stirring at the same time. The mixture will be very hot – this is normal.
4. When the mass stops foaming, add butter and a pinch of salt - stir to melt the butter, and then send it back to the stove and cook for another 2-3 minutes until the desired consistency. The caramel should be thick and viscous.
5. To check the readiness of the caramel, pour a few drops of it on any surface – it should drip off slowly.
6. Cool to room temperature.
7. Remove the cooled cake from the mold and pour over the cooled caramel.
8. Sprinkle with roasted peanuts and refrigerate for several hours.