Esta tarte de queijo e caramelo é uma sobremesa divinal que combina a cremosidade do cheesecake com a doçura rica do leite condensado cozido. A base de bolacha salgada cria um contraste perfeito, equilibrando o doce do recheio e acrescentando uma textura crocante. É surpreendentemente simples de preparar e o resultado é uma tarte elegante e decadente, ideal para terminar uma refeição especial ou para satisfazer um desejo por algo doce.

Ingredientes

  • 3 ovos
  • 250g de Requeijão
  • 200g de queijo creme (tipo filadélfia)
  • 1 Lata de Leite Condensado cozido
  • 1 Pacote de bolachas de água e sal
  • 100g de Manteiga

Preparação

  1. Pré aqueça o forno a 180ºC.
  2. Num robot de cozinha (ou com uma varinha mágica) triture as bolachas até obter uma areia grossa. Derreta a manteiga, adicione e triture mais um pouco para misturar bem. Coloque este mistura numa forma de fundo móvel (20cm) e pressione com as costas de uma colher, ou com os dedos até ficar uma base firme e compacta. Reserve no frigorífico enquanto prepara a restante receita.
  3. Num liquidificador, coloque os ovos, o requeijão, o queijo creme e o leite condensado. Misture durante alguns minutos.
  4. Coloque a massa na forma e leve ao forno durante 60-75 minutos. Faça o teste do palito para verificar que este sai limpo.
  5. Retire e deixe arrefecer completamente para poder desenformar.

For a dessert that’s pure, unadulterated comfort, here is the English version of this glorious recipe.

Caramel Cheesecake

This is a cheesecake for those who adore rich, deep caramel flavours. It blends the creamy, tangy goodness of a classic baked cheesecake with the sweet, buttery notes of dulce de leche (cooked condensed milk). The result is a dessert that is both incredibly decadent and sophisticated. What makes this recipe particularly interesting is its base, which uses savoury crackers instead of the usual sweet digestive biscuits, providing a wonderful salty contrast that cuts through the richness of the filling.

The preparation is wonderfully straightforward. The filling is blitzed together in a blender in minutes, creating a silky-smooth batter that’s poured over the simple cracker base. It’s a perfect make-ahead dessert, as it needs to cool completely, allowing the flavours to meld and intensify.

Serve this cheesecake chilled, just as it is, or take it to the next level with a drizzle of extra caramel sauce and a light sprinkle of flaky sea salt on top just before serving. A dollop of crème fraîche or soured cream on the side can also provide a lovely, sharp counterpoint to the sweetness.

Ingredients

  • 3 eggs
  • 250g Ricotta cheese
  • 200g full-fat cream cheese (like Philadelphia)
  • 1 can of cooked condensed milk (dulce de leche)
  • 1 packet of savoury crackers (e.g., saltine or cream crackers)
  • 100g butter

Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  2. In a food processor, blitz the crackers until they form coarse crumbs. Melt the butter, add it to the crumbs, and pulse a few more times to combine well. Press this mixture into the base of a 20cm loose-bottomed cake tin, using the back of a spoon or your fingers to create a firm, compact base. Chill in the refrigerator while you prepare the filling.
  3. In a blender, combine the eggs, ricotta cheese, cream cheese, and the cooked condensed milk. Blend for a few minutes until completely smooth.
  4. Pour the filling over the chilled base and bake for 60-75 minutes. The cheesecake is ready when the centre is almost set (it should still have a slight wobble) and a skewer inserted near the centre comes out clean.
  5. Remove from the oven and allow it to cool completely in the tin before attempting to unmould.

Tips:

  • For the smoothest possible filling, ensure your cream cheese and ricotta are at room temperature before blending.
  • To help prevent the surface from cracking, you can place a roasting tin filled with hot water on the bottom rack of the oven. The steam creates a humid environment for the cheesecake to bake in.
  • Let the cheesecake cool gradually. Once baked, turn off the oven and leave the door ajar with the cheesecake still inside for about an hour before transferring it to the counter to cool completely.
  • This cheesecake must be chilled thoroughly, preferably overnight, to set properly and for the best flavour and texture.