Cheesecake with vanilla, caramel and walnuts

• Ingredients:

  150 g of Maria cookies

  100g butter

  500 g cheese spread, mascarpone or similar

  250 g of natural yogurt

  100 grams of white sugar (3 tablespoons)

  100 ml milk

  8 gelatin sheets

  1 Teaspoon vanilla extract

  liquid caramel (dense)

  100 gr peeled walnuts

   

• Liquid Caramel

  Ingredients

  • 200g sugar
  • 1 glass of water
  • 3 tablespoons of water

  How to make liquid caramel

  1.We heat a glass of water in a saucepan.

  2.In another saucepan we put the sugar and the 3 tablespoons of water, we take the saucepan to the fire and let the sugar little by little melt and turn into caramel.

  3.Once the sugar has completely dissolved, you will see how it changes color (be careful not to burn). When it has a nice golden color, we pour a spoon of hot water that we had heating in the other saucepan, with great care since the candy can jump and also releases a lot of steam. Quickly mix well, we are adding tablespoon after tablespoon of water until adding the glass of water completely.

  4.Once everything is well mixed, remove from heat and let the liquid caramel lose heat.

Cheesecake with vanilla, caramel and walnuts

Preparation:

1.The first thing we will do is take the cookies and crush them to powder. I have used the blender's grinder, but you can put it in a bag and with the help of a roller we will leave them crushed.

2.Melt the butter in the microwave, mix with the cookies until a moist mixture is obtained, and cover the bottom of individual removable molds with this paste, pressing with a spoon

3.Keep in the fridge for at least 30 minutes.

4.Hydrate the gelatin in a little cold water for about 10 minutes.

Meanwhile mix the cheese and yogurt, stirring so that there are no lumps.

5.In a saucepan heat the milk, drain the gelatin, and put it into the milk, stirring until it dissolves. Add a touch of vanilla essence.

6.Add to the cheese and yogurt mixture and stir.

Mix well and pour over the mold covered with the cookies. Put in the fridge for at least 6 hours.

7.To toast the walnuts, put them at 150º with air for 5 minutes until golden brown. Pour on top.

8.At the time of serving, remove from the mold by passing a knife around the edges, and decorate with liquid caramel to taste), and the nuts.