00:10Today was supposed to be a simple cheesecake, but I got a little carried away with the caramel.
00:19And we're going to make it no-bake with a cookie crust and a really smooth filling.
00:24And I'm also going to add caramel, which isn't necessary, but we're not going to argue about that, right?
00:35I love it, because it starts out as the typical super simple cake.
00:40Cream, cookies, cream cheese.
00:42But then, with that touch of caramel, it takes it to the next level.
00:47If you want to take note of the ingredients, now's your chance.
00:51Pause the video, grab a pen and paper, and write it all down.
00:57There's an infallible rule with no-bake cakes.
01:01If the cookie base is good, we're already off to a great start.
01:07First, we'll heat 80 grams of butter, roughly a third of a cup.
01:12I just pop it in the microwave for a few seconds.
01:14And then I stir it quickly so you can see it finishes melting.
01:21Next, we're going to crush some cookies.
01:23I'm using Maria cookies, specifically one pack, about 200 grams.
01:29I break them up a bit, put them in the food processor, and blend away until I get cookie crumbs.
01:37If you don't have this machine, no worries.
01:41Put them in a bag and crush them.
01:43In the end, you'll have cookie crumbs like this, perfect for mixing with the butter.
01:48That way, as you stir it, it will turn into a slightly different texture, like wet sand.
01:54That's what we need for a perfect cheesecake crust.
02:02Next, we'll move on to the pan, in my case, lined at the bottom with baking paper and on
02:07the sides with a plastic film called acetate, so that the finish of the cake is cleaner.
02:13I'm using an 8-inch diameter pan.
02:17I spread out the cookie crumbs.
02:19And to pack it down, you just have to press it firmly so it's well compacted.
02:24I usually use a glass to make pressing the base easier.
02:28Just make sure it's flat on the bottom.
02:31And you have to press down so that it's nicely compacted.
02:36Just pressing, mind you.
02:38There's no need to take your anger out on it, either.
02:43The crust is ready.
02:44Now I have 100 milliliters of milk in a glass, and I'm going to add 15 grams of unflavored powdered
02:51gelatin, a heaping tablespoon, or one packet.
02:56We stir it thoroughly, because what we need now is for it to dissolve completely.
03:03And then let it sit so it can set.
03:09Now, here I have a small pot.
03:12I've set it over medium-low heat, and I'm going to add in the cream cheese.
03:18I'm putting in half a kilo, which is one full package, and two-thirds of another.
03:26Now comes what decides whether it's a good cheesecake or just a concoction you've thrown in there.
03:34You have to stir the cream cheese first, taking advantage of the pan's heat, working it until
03:39it's smooth and creamy, because otherwise, it will form lumps that are going to be very
03:44hard to dissolve.
03:49You add 400 milliliters, or two cups of heavy cream.
03:54You add it, you add it, and repeat the process, giving it a good stir so the temperature becomes
04:00uniform.
04:03Then you add a splash of vanilla extract to give it that extra flavor.
04:11And once it's mixed, you're going to sweeten it.
04:15You can do it with condensed milk, or with sugar, whatever you prefer.
04:22I add 120 grams, a little over half a cup.
04:26And if you still have lumps after stirring, use a whisk.
04:30That'll smooth out all the lumps quickly.
04:36Once it's all dissolved, let's grab the glass we had set aside earlier.
04:40Look how thick the gelatin has become.
04:44And we need to drop it into this liquid that's hot.
04:48Thanks to that, it's going to dissolve quickly.
04:58It's one of those ingredients that, man, seems like it does nothing.
05:04But the day you forget it, that day you learned what it was good for.
05:10Use the same whisk to stir it quickly, and that way you can finish without getting anything
05:16else dirty.
05:21We're not trying to run any rice here.
05:24The cake is in no hurry at all, and neither are we.
05:33Once everything is dissolved, we have the filling ready.
05:37We're going to take it over to the pan with the cookie crust.
05:39But first, check out this trick.
05:42Put a little caramel on the base.
05:45Just enough to give it an extra touch of flavor.
05:48It's going to go great together.
05:50And right on top, the cream.
05:53There it is.
05:56Put it all in there.
06:03At this point, the following always happens to me.
06:06Oh, I think it's too runny.
06:07But then, as it cools, magic happens.
06:11Does that happen to you too?
06:13Every time you make something, you start second-guessing yourself.
06:15Oh, I think I left it too runny.
06:18Or am I the only one?
06:21It's inside now.
06:23And here comes the hardest part.
06:27Wait.
06:27Subscribe.
06:28After at least four hours, you can take it out of the fridge or refrigerator and start decorating.
06:35Now this.
06:36So far, everything's reasonable.
06:39But now comes the important part.
06:45Whenever I put caramel on a dessert, I always ask myself the same question.
06:50How much do I add?
06:52And my answer always ends up being pretty much the same.
06:55Something like...
06:56Just a little bit more.
07:01Look how cool it looks right after unmolding it.
07:11I bet that after seeing it, you've come to the conclusion that adding a little caramel to a cake is
07:18an excellent decision.
07:24For this type of creamy cake or pie, remember to wet the knife before cutting.
07:29That way, you'll get a clean, smooth cut like this one.
07:35Do you feel like having some of this cake?
07:38A simile!
07:41Quick question.
07:42Are you the type to add just a little bit of caramel or like me, always craving it and adding
07:48a bit more?
07:57I'll read your comments because I hope I'm not the only one.
08:01And make the cake.
08:02You're going to love it.
08:05Delicious!
08:07Delicious!
08:07Mmm!
08:18I'll read your thoughts between you.
08:19It's a little bit ŃŠ¾ŃŠŗŠø.
