Skor No-Bake Cheesecake

Chef Angela Song,

La Roca

Chef Angela’s Skor pops a classic cheesecake adding the right amount of crunch to a winning chocolate caramel match.

Ingredients

Cheesecake Filling

1 cup Philadelphia cream cheese, softened

3/4 cup brown sugar

1 1/3 cup whipped cream

1/3 cup skim milk

1/4 cup caramel cream, purchased

1/4 cup crushed Skor pieces

Whipped Cream

2/3 cup heavy whipping cream

2/3 cup skim milk

1 tsp pure vanilla extract

Chocolate Crust

2 2/3 cups graham crumbs

1/3 cup unsweetened cocoa powder

2 Tbsp white granulated sugar

1/2 cup margarine

White Chocolate Ganache Drizzle

1 cup whipping or heavy cream

3/4 cup white chocolate chips

Dark Chocolate Ganache Drizzle

1 cup whipping or heavy cream

3/4 cup dark chocolate chips

Garnish

chocolate ganache (in a squeeze bottle) for drizzle

caramel cream (in a squeeze bottle) for drizzle

crushed Skor pieces

Method

Filling

1. 1. In a large bowl beat the cream cheese with an electric mixer until completely smooth.
2. 2. Add brown sugar and continue mixing until smooth.
3. 3. Add caramel cream and continue mixing until smooth.
4. 4. Slowly fold in the whipped cream until smooth.
5. 5. Add Skor pieces and mix well with a spatula.

Whipped Cream

1. 1. Place a bowl in the fridge to chill for 1/2 – 1 hour beforehand.
2. 2. Mix whipping cream, skim milk and vanilla in the chilled bowl with an electric mixer on medium-high until the cream starts to thicken.
3. 3. Continue mixing at high speed until stiff peaks form.
4. 4. Set aside.

Chocolate Crust

1. 1. Using a 9” springform pan, line the bottom with parchment paper or lightly grease the bottom with cooking spray and wipe away excess spray.
2. 2. Melt the margarine in the microwave for 30-45 seconds.
3. 3. Mix together white sugar, cocoa powder and add to the melted margarine.
4. 4. Grind the graham crackers into a fine crumb using a food processor or blender.
5. 5. Pour the crumb mixture, approx. 1 cup, into the springform pan and press down firmly. This can also be baked in the oven at 225°F for 2 1/2 minutes

White/Dark Chocolate Ganache Drizzle 

1. 1. Put white chocolate chips into a glass bowl and set aside.
2. 2. Bring cream to a boil, stirring constantly.
3. 3. Pour cream over chocolate chips and stir with a whisk until well blended.
4. 4. Pour into a squeeze bottle when still hot and fluid.
5. 5.   Repeat for dark chocolate ganache.
6. 6. Keep refrigerated when not in use.

Assembly 

1. 1. Pour the batter into the prepared crust and spread evenly using a spatula.
2. 2. Gently push down and tap the batter with a spatula, then gently shake the pan to get rid of any bubbles. 
3. 3. Add toppings before the cheesecake is set. 
4. 4. Drizzle the top of the cake with  room temperature caramel sauce. 
5. 5. Sprinkle desired amount of Skor pieces all over the cheesecake. 
6. 6. Drizzle chocolate ganache in a perpendicular direction across the cake, making sure the chocolate ganache is fluid. 
7. 7. Heat in the microwave  for 5 second increments  if it is too thick. Cool at room temperature if it becomes too watery. 
8. 8. Refrigerate for at least 4 hours for the cheesecake to set. 
9. 9. Keep the cheesecake frozen; removing it about 10 minutes before serving to allow it to thaw out at room temperature. 

Yield 1 cake