No-Bake Beer Cheesecake

For the cream

• 250 ml of liquid full cream
• 90 g of icing sugar
• 100 ml of blond beer
• 3 leaves of gelatin
• 400 g of mascarpone

the decoration

• Salted caramel

Preparation :

1. Puree the Digestive biscuits in a food processor
2. Melt the butter and add it to the biscuits and mix well with a spoon
3. Line the bottom of a 24 cm diameter springform mold
   (previously covered with cling film) with this preparation.
   Pack well and place the mold in the refrigerator
4. Soak the gelatin leaves in the beer in a bowl
5. Next, transfer the gelatin sheets with the beer to a small saucepan and melt the gelatin over very low heat.
6. Leave to cool
   Put the mascarpone in a bowl with the icing sugar and mix
   Add the beer with the melted gelatin and stir
7. Whip the liquid cream until stiff peaks form.
8. Gently incorporate it into the previous preparation using a spatula
9. Pour the resulting cream onto the biscuit base
10. Place the beer cheesecake in the refrigerator for at least 3 hours to fully firm up
11. When the beer cheesecake is ready, unmold it, remove the cling film and place it on a serving dish, then decorate it with salted caramel and serve