Custard cream caramel with jelly recipe by zma

      7
This No Bake táo apple Butter Cheesecake with Caramel Jelly is such a delicious và fun way khổng lồ enjoy the flavours of apple & caramel together. It’s got a crisp, buttery base, a tangy táo apple butter layer followed by a smooth & creamy cream cheese filling & topped with a tasty caramel jelly. Plus, it looks super appealing with all the layers. It takes a little longer than the recipes I usually share but it’s totally worth it. Each step is pretty easy. The hardest part of this recipe is waiting for each layer to set.

Bạn đang xem: Custard cream caramel with jelly recipe by zma


*
*

So how bởi vì I make this No Bake táo bị cắn dở Butter Cheesecake with Caramel Jelly from scratch?

This recipe can be broken down into a few easy steps;

Biscuit BaseApple ButterCream Cheese FillingCaramel Jelly

Biscuit Base

To begin making this recipe, crush your biscuits of choice into small crumbs. You can vị this by either whizzing them up in a food processor or by placing the biscuits into a ziploc bag and hitting it with a rolling pin until you get crumbs. Showroom the biscuit crumbs khổng lồ a mixing bowl and pour over the melted butter. Set together until all the crumbs are coated. Line a 10 inch springform cake tin, like this one. Scoop the biscuit crumbs into the base of the cake tin và spread evenly. Use the bottom of a cup measurer to press down firmly. Pop into the fridge to lớn chill while you prepare the other layers.


*
*

Apple Butter

To make the táo khuyết butter, peel và core the cooking apples and cut into small chunks. Place into a saucepan along with brown sugar và cinnamon. Cook on a low/medium heat for 10-15 minutes until the apple has broken down và become smooth. There may be some tiny pieces of hãng apple left in your butter. If you want it completely sooth, you can cook down for a couple more minutes while stirring often, or you can blend it with a hand blender. Allow khổng lồ cool slightly before spreading evenly over the base of the cheesecake. Place in the fridge again while you prepare the cream cheese filling.


*
*

Cream Cheese Filling

To make the cream cheese filling, địa chỉ the cream cheese & sugar lớn a large mixing bowl. Beat together using an electric whisk for 1-2 minutes until smooth. In a small saucepan, địa chỉ cửa hàng 50 grams of cream and warm gently. When it starts to bubble slightly, remove from the heat ad sprinkle over the powdered gelatin and whisk. If you are using leaf gelatin, soak the leaves in cold water for a couple minutes before adding khổng lồ the hot cream. Leave to lớn melt for 1-2 minutes before whisking in the remaining cream. Pour over the cream cheese and whisk together until no lumps remain. Gently pour over the táo butter layer & chill for at least 2 hours before starting on the jelly layer.


*
*
*
*
*

Caramel Jelly

To make this caramel jelly, we begin by making a dry caramel. Start off by placing 2 tablespoons of sugar into a small saucepan on a low heat. Allow the sugar to lớn fully melt & barely caramelise before mixing in another tablespoon of sugar with a wooden spoon.

Once all the sugar has been added, allow to caramelise lớn a dark golden brown. Showroom in the water It’s likely it will spit và start khổng lồ seize up slightly, this is fine. Turn the heat up to medium & continue cooking for another minute or two until all the sugar has dissolved again.

While that is dissolving, take 2 tbsp of boiled water và place into a small bowl. Sprinkle over the powdered gelatin và mix well. Leave lớn stand until the granules have melted. Take the caramel off the heat and whisk in the melted gelatin. If using leaf gelatin soak for 2-3 minutes in cold water before adding lớn the hot caramel.

Xem thêm: Hướng Dẫn Cách Kết Nối Internet Có Dây Cho Laptop Win 7 Chi Tiết

Remove the set cheesecake from the fridge và very gently pour the caramel jelly over the cream cheese layer. Return to the fridge and chill for at least 2-3 hours, or preferably overnight, until set.


*
*
*
*
*
*

You can, but I wouldn’t advise it. It doesn’t really speed up the process that much, and you run the risk of the jelly or cream cheese filling separating when defrosted.


Whatever your favourite is! I used digestive biscuits for this one but you could use graham crackers, ginger biscuits, oat biscuits, even gluten không tính tiền biscuits if you want.


Don’t panic! If it’s still in the liquid you melted it in you can do a number of things. You can showroom a drop or two of boiling water & whisk vigorously khổng lồ melt it. You can also pop it back into a saucepan và heat on low wile stirring constantly to lớn remelt it.


If you happened to showroom your gelatin when it wasn’t quite melted or you left it stand too long before adding lớn the cream cheese mix, there is a way to save it. Ensure your cream cheese set is in either a metal bowl or a sturdy, heat safe plastic bowl. Place a medium saucepan on a low heat filled up 1/3 with hot water. Place the bowl of cream cheese set over it & allow to melt slowly while whisking constantly. As soon as the lumps disappear, take off the heat and pour into your prepared tin immediately.


It’s likely that once you add the water to the caramel for the jelly layer, that the sugar will start to lớn seize up a little. This is totally normal and fine. Turn the heat up a little bit ad continue cooking until the sugar has dissolved again.


Equipment for this recipe

Mixing Bowls – Click Here

Hand Mixer – Click Here

10 Inch Springform Cake Tin – Click Here

Measuring Cups mix – Click Here

Saucepans – Click Here

Whisks – Click Here


For more Cheesecake Recipes, check out my Spiced Pumpkin Cheesecake or my Salted Caramel Pecan Baked Cheesecake.

If you’re interested in more No Bake Dessert Recipes, why not take a peek at my No Bake Desserts Category, here?