salted caramel swirls. { salted caramel cheesecake }

So here comes another party recipe!

I'm gonna tell you a secret. This was supposed to be a whole different dessert, which didn't turn out as I wished... so my quick-witted mind made me grab a bunch of stuff I still had in the fridge and quickly whip up a cheesecake! It had such great reviews (basically, the favourite dessert among all others) that I guess it turned out to be better than the dessert-to-be would have been ;)

If you like salted caramel and cheesecake... you will LOVE this.

Cheesecake de Caramelo Salgado
Molho de Caramelo Salgado

- 1 chávena de açúcar

- 3 colheres de sopa de água

- 85g de manteiga, à temperatura ambiente

- 1/2 chávena de natas, à temperatura ambiente

- 2 colher de chá de sal

- gotas de aroma de baunilha

1) Derreter o açúcar numa panela alta sobre lume médio com a água, mexendo a princípio para dissolver homogeneamente, até obter uma cor âmbar e um aroma de caramelo torrado,

2) Juntar a manteiga e misturar energeticamente com um fouet,

3) Juntar as natas e envolver também,

4) Verter numa taça funda, deixar arrefecer. Pode se conservar no frigorífico.

Torta de Caramelo Salgado (para os lados)

- 4 ovos

- 5 colheres de sopa de açúcar

- 5 colheres de sopa de farinha

- 1/2 colher de sobremesa de canela

- 1 pitada de noz moscada

- 1 pitada de baunilha moída

- molho de caramelo salgado à temperatura ambiente

1) Bater as claras em castelo,

2) Bater as gemas com o açúcar,

3) Incorporar a farinha peneirada e os temperos,

4) Incorporar as claras,

5) Verter num tabuleiro forrado com papel vegetal e levar ao forno a 180ºC cerca de 10 minutos,

6) Retirar do forno, colocar sobre outro papel vegetal e retirar o primeiro, deixar arrefecer um pouco,

7) Cobrir com o molho de caramelo salgado e enrolar,

8) Levar ao frigorífico para solidificar.

Cheesecake

- 2/3 de chávena de muesli crocante

- 1 iogurte natural

- 1 torta de caramelo salgado

- 325g de philadelphia

- 200g de quark de baunilha

- 2/3 chávena de natas

- 6 folhas de gelatina

- 3 colheres de sopa de açúcar

- 1 colher de café de sal

- 1/3 de chávena de molho de caramelo salgado

1) Misturar bem o muesli e o iogurte,

2) Cortar a torta em fatias finas e forrar a lateral de uma forma de fundo amovível,

3) Forrar o fundo da forma com o muesli,

4) Derreter a gelatina num pouco de água quente,

5) Bater as natas em chantilly,

6) Bater os queijos com o açúcar e o molho de caramelo salgado

7) Incorporar as natas sem esmagar,

8) Verter dentro da forma e levar ao frigorífico pelo menos três horas.

Cobertura

- 250ml de natas

- 4 colheres de sopa de açúcar

- molho de caramelo salgado, temperatura ambiente

- sal grosso e açúcar em cristais

1) Bater as natas em chantilly, juntando o açúcar aos poucos,

2) Espalhar sobre o cheesecake,

3) Salpicar com o molho de caramelo salgado, sal grosso e açúcar em cristais,

4) Voltar a colocar no frigorífico ou servir imediatamente.


Salted Caramel Cheesecake
Salted Caramel Sauce

- 1 cup sugar

- 3 tbsp water

- 85g butter, room temperature

- 1/2 cup heavy cream, room temperature

- 2 tsp salt

- vanilla flavouring

1) Melt sugar with water over medium heat, stirring until solved and letting cook until it is ambar coloured and smells like toffee,
2) Add butter and stir vigorously,
3) Add cream and stir again,
4) Pour into a deep cup and let cool. Can be kept in the fridge for several days.

Salted Caramel Roulade (for the sides)

- 4 eggs

- 5 tbsp sugar

- 5 tbsp flour

- 1 tsp cinnamon

- a pinch of nutmeg

- a pinch of grated vanilla

- salted caramel sauce, room temperature

1) Beat egg whites until stiff,

2) Beat yolks with sugar,

3) Fold in the flour, sifted, and the cinnamon, nutmeg and vanilla,

4) Fold in the egg whites,

5) Pour into a baking tray, lined with parchment paper; bake at 180ºC for about 10 minutes,

6) Take out of the oven, fold over another sheet of parchment paper and remove the baking one, let cool a bit,
7) Cover with salted caramel sauce and roll up,
8) Leave in the fridge to harden a bit.

Cheesecake

- 2/3 cup crispy muesli

- 1 plain yogurt

- 1 salted caramel roulade

- 325g philadelphia, cold

- 200g vanilla quark, cold

- 2/3 cup heavy cream, cold

- 6 gelatin leaves

- 3 tbsp sugar

- a pinch of salt

- 1/3 cup salted caramel sauce

1) Mix the yogurt and the muesli,

2) Thinly slice the roulade and place the slices around the edges of a removable bottom cake pan,

3) Cover the bottom of the pan with the muesli mix,

4) Melt the gelatin in a bit of warm water,

5) Beat the cream until stiff,

6) Beat the cheeses with the sugar and salted caramel sauce,
7) Carefully fold in the cream,

8) Pour inside the pan and place in the fridge for at least three hours,

Top Layer

- 250ml heavy cream

- 4 tbsp sugar

- salted caramel sauce, room temperature

- coarse salt and sugar

1) Beat the heavy cream until stiff, adding the sugar bit by bit,

2) Spread over the cheesecake,

3) Sprinkle with the caramel, sugar and salt,
4) Return to the fridge or serve immediately.

let the spring in: make it green! { spinach, quark and olive roulade }

This is one of those things you can make as an appetizer for a dinner at home with friends - as was the case - or for a picnic outside - I actually think it was cut out for it! Love how much green it still turned out in the end - do not allow the spinach to get brown on the hot water!

Rolo de Espinafre, Quark e Azeitonas
(inspirado numa receita do livro 'Homemade Summer')

- 400g de espinafres, lavados

- 5 ovos

- 4 colheres de sopa de farinha com fermento

- 500g de queijo quark

- 250g de philadelphia

- uma mão cheia de azeitonas pretas descaroçadas

- ervas a gosto, frescas, picadas

- pimenta

- garam masala

- sal

1) Escaldar os espinafres em água quente com sal, até estarem tenros; escorrer bem,

2) Bater as claras dos ovos em castelo com uma pitada de sal,

3) Processar os espinafres com as gemas, a farinha, uma colher de quark, pimenta, garam masala e sal

4) Incorporar as claras na mistura de espinafres,

5) Verter num tabuleiro (30x40 cm) forrado com papel vegetal e levar ao forno pré-aquecido a 180ºC cerca de 15 minutos,

6) Entretanto, bater os queijos com as ervas, pimenta e sal,

7) Retirar a torta do forno, estender uma folha de papel vegetal sobre uma superfície lisa e voltar a torta sobre ela; retirar o papel vegetal da cozedura e deixar arrefecer um pouco,

8) Espalhar a mistura de queijo sobre a torta; espalhar as azeitonas por cima, pressionando ligeiramente sobre o queijo,

9) Enrolar com a ajuda do papel vegetal e reservar no frigorífico pelo menos uma hora para ganhar solidez.

Spinach, Quark and Olives Roulade
(inspired in a recipe from 'Homemade Summer')

- 400g spinach, rinsen

- 5 eggs

- 4 tbsp self-raising flour

- 500g quark cheese

- 250g cream cheese

- a handful of pitted black olives

- freshly chopped herbs

- pepper

- garam masala

- salt

1) Soak the spinach in hot water until tender; drain well,
2) Beat egg whites until stiff, with a pinch of salt,
3) Blend the spinach, flour, 1 tbsp of quark, pepper, garam masala and salt,
4) Fold the egg whites in the spinach mixture,
5) Pour in a parchment paper lined baking tray (30z40 cm) and bake at 180ºC (pre-heated oven) for about 15 min,
6) Meanwhile, beat the cheese with herbs, pepper and salt,
7) Take the cake out of the oven, spread parchment paper over a clean surface and fold it over; remove the baking parchment paper, let cool down,
8) Spread the cheese over the cake, sprinkle with the olives, lightly pressing them into the cheese,
9) Wrap up with the help of the paper and keep in the fridge for at least one hour.