Unbaked caramel cheesecake

1. 

butter biscuits 5 oz (140 g)

Crush the biscuits.

2. 

unsalted butter 1.75 oz (50 g)

Melt the butter and add to the biscuits.

3. 

cream curd 1.1 lb (500 g) • whipping cream (30-33% fat) 1.1 cup (250 ml)

Mix the cottage cheese with the cream.

4. 

white chocolate 10.5 oz (300 g)

Melt the chocolate in the steam.

5. 

Let it cool down for a while and mix it with the cream cheese.

6. 

Press the biscuit dough on the bottom of the cake form and spread with cream.

7. 

sugar granulated 2.5 oz (70 g)

Caramelize the sugar in a pot.

8. 

whipping cream (30-33% fat) 5.25 tbsp (80 ml)

Add cream to caramel. If you get caramel bumps, dissolve them by cooking.

9. 

unsalted butter 0.75 oz (20 g)

Finally, add the butter, which you melt.

10. 

almond crisps 0.75 oz (20 g)

Roast almond flakes in a pan.

11. 

Pour the top of with caramel icing and sprinkle with fried almond flakes. Let it in the cold for at least 4 hours.