Ingredients:

For the base:

• 200g digestive biscuits or graham crackers
• 100g of melted butter

For the stuffing:

• 400g cream cheese (Philadelphia type)
• 200ml of fresh whipping cream
• 100g of icing sugar
• 1 teaspoon vanilla extract
• 3 sheets of gelatine (about 6g) or 1 teaspoon of gelatine powder

For the caramel sauce:

• 200g of granulated sugar
• 100g of butter
• 120ml of fresh cream
• Chopping biscuits:
  • Place the digestive biscuits in a blender and chop them finely. Alternatively, you can place them in a plastic bag and crush them with a rolling pin.
• Mix with butter:
  • In a bowl, mix the crushed biscuits with the melted butter until smooth.
• Create the base:
  • Pour the biscuit and butter mixture into a springform cake tin (about 20 cm in diameter) lined with baking paper. Press the mixture well on the bottom of the cake tin with the back of a spoon to compact it. Place the base in the fridge to firm up while you prepare the filling.
• Preparation of the filling:
• Prepare the jelly:
  • If using gelatin sheets, soak them in cold water for about 5-10 minutes to soften them. If you use powdered gelatin, dissolve it in 2-3 tablespoons of cold water.
• Whip the cream:
  • In a bowl, whip fresh cream until stiff. Set it aside in the refrigerator.
• Stir in the cream cheese:
  • In another bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
• Stir in the gelatin:
  • Melt the soaked gelatin sheets in a saucepan over low heat without boiling them, or dissolve the already hydrated gelatin powder. Add the dissolved gelatin to the cream cheese mixture and mix well.
• Add the cream:
  • Gently fold the whipped cream into the cream cheese mixture with a spatula, mixing from bottom to top so as not to dismantle it.
• Pour into the cake pan:
  • Pour the filling over the biscuit base in the cake pan and level the surface with a spatula. Place the cheesecake in the refrigerator to harden for at least 4 hours, preferably overnight.
• A pinch of salt
• Cook the caramel:
  • In a small saucepan, cook the granulated sugar over medium heat, stirring occasionally, until it melts and turns an amber color.
• Add the butter:
  • Add the butter to the caramel and mix well until melted and incorporated.
• Add the cream:
  • Remove the saucepan from the heat and add the fresh cream, stirring constantly. Be careful as the caramel may splatter. Add a pinch of salt and mix well.
• Cool the sauce:
  • Let the caramel sauce cool to room temperature. Once cooled, you can store it in the refrigerator in a glass jar.
• Assemble the cheesecake:
• Pour the caramel sauce:
  • When the cheesecake is set, remove it from the pan and place it on a serving plate. Pour the caramel sauce over the cheesecake, spreading it evenly.
• Serve:
  • Cut the caramel cheesecake into slices and serve. You can decorate it with additional caramel drops, whipped cream or fresh fruit if you wish.
• This no-bake caramel cheesecake is a creamy, irresistible dessert, perfect for any occasion. Enjoy your meal!