Delicious and almost too good to be true walnut cheesecake bars topped with a thick layer of creamy caramel. This cheesecake is made with a moist sponge cake flavored with rum, walnuts and crunchy almond biscuits. Melt-in-your-mouth bites, perfect to be served at your next party.
Ingredients
the sponge cake
- 75 g flour
- 6 eggs
- 150 g sugar
- 2 tablespoons vanilla sugar
- 70 g italian biscuits with almonds (biscotti)
- 50 g walnuts
- 2 tablespoons rum
the cheese filling
- 100 g sugar
- 150 ml water
- 7 gelatine sheets, softened in cool water
- 500 ml heavy cream
- 250 g quark
- 2 tablespoons vanilla sugar
- 50 g walnuts
the caramel topping
- 250 g sugar
- 150 ml heavy cream
- 100 g butter
- 2 gelatine sheets, softened in cool water
also
- walnuts
Instructions
the cake
Put the walnuts and cookies in a foodprocessor and blend. Separate the eggs in two bowls, mix the yolks with half of the sugar and vanilla sugar. Beat the egg whites until stiff, little by little add the rest of the sugar beating constantly. Mix egg whites with the yolks, add the rum, walnut-cookie mix and flour. Pour in a 20×30 cm baking tin lined with baking paper. Bake for 30 minutes at 170°C.
the cheese filling
In a saucepan, dissolve the sugar over medium heat until golden brown, pour 3/4 cup of water, stirring constantly until the caramel is dissolved. Be careful, it’s extremely hot. Squeeze all water out of gelatin sheets, add to the boiling caramel and stir until gelatin has dissolved, set aside, not too long, otherwise the caramel will harden.
Whip the cream until stiff. Put the walnuts in a foodprocessor and blend. Combine the quark with vanilla sugar and caramel, then stir in the whipped cream and nuts.
the caramel topping
In a saucepan, dissolve the sugar over medium heat until golden brown, pour the cream, stirring constantly until the caramel is dissolved. Turn off the heat, add the butter and stir until the butter is melted. Squeeze all water out of gelatin sheets, add to the boiling caramel and stir until gelatin has dissolved. Set aside to cool.
the finishing touch
Cut the cake lengthwise into two tops. Put the lower part back on the baking paper and spread half of the cheese filling. Place the second cake and spread the rest of the filling, top with the cooled caramel sauce. Place in the fridge for 2 hours.
Then cut in bars and decorate with walnuts. Enjoy!
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