Delicious Caramel Cheesecake Recipe
Why You Will Love This Recipe
Get ready to treat yourself to a creamy caramel cheesecake that’s as delicious as it sounds! Sure, it takes a little time to make, but trust me, it’s totally worth it. With a crunchy biscuit base, smooth cream cheese filling, and a rich caramel drizzle on top, this cheesecake is perfect for any gathering. Your friends will be raving about it long after the last slice is gone!
Tips for Success
• When making the base, crush the maria cookies into fine crumbs for a smoother texture. If you leave larger chunks, the crust might not hold together well. Use a food processor for best results.
• To properly dissolve the gelatin, ensure that you bloom it in cold water for about 5 minutes before adding it to the hot water and cream mixture. This prevents clumping and ensures an even distribution in the filling.
• When preparing the caramel, watch it closely as it can quickly go from golden to burnt. Use a candy thermometer to monitor the temperature; aim for around 350°F (175°C) for the perfect caramel color and flavor.
Frequently Asked Questions
Can I use a different type of cookie for the base instead of Maria cookies?
Yes, you can substitute maria cookies with other types of cookies such as graham crackers, Oreo cookies (for a chocolate flavor), or digestive biscuits. Just make sure to adjust the quantity based on the size of the cookies to achieve a similar texture for the crust.
How should I store leftover cheesecake and how long does it last?
Leftover cheesecake should be stored in an airtight container in the refrigerator. It typically lasts for about 4 to 5 days. If you want to keep it longer, you can freeze it, wrapped tightly in plastic wrap and then placed in a freezer-safe container for up to 2-3 months.
What should I do if my caramel sauce crystallizes?
If your caramel sauce crystallizes, you can try adding a little bit of water (a tablespoon at a time) and gently heating it over low heat while stirring until it dissolves again. To prevent crystallization in the first place, ensure that the saucepan is clean and avoid stirring the sugar once it begins to dissolve.
Recommended Drink Pairings
- Chardonnay: Its buttery notes complement the creamy texture of the cheesecake.
- Espresso: The rich coffee flavor balances the sweetness of the caramel.
- Sparkling Water: The carbonation refreshes the palate between bites of the rich dessert.
- Port Wine: Its sweetness pairs well with the caramel and enhances the dessert's richness.
- Green Tea: The lightness of green tea provides a nice contrast to the dense cheesecake.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Put the heavy cream in the freezer for about 20 minutes before using it.
- Let the cream cheese soften slightly, at room temperature, before using it.
- Mix the biscuits in a mixer until you get a fine powder, add the melted butter or margarine and knead well with your hands.
- Meanwhile, place the gelatin sheets in a little cold water, for about 10 minutes.
- Grease a removable rim form (23 cm in diameter) with margarine and line the bottom and side (about 2cm high) with the cookie dough you just made (pressing well with your hands and smooth the surface with a spoon).
- Place it in a preheated oven at 180ºC or 350ºF for about 10 minutes, remove from the oven and set aside.
- Using the mixer, beat the cream cheese until creamy, add the sugar and beat until you get a fluffy and light cream, then add the vanilla and beat a little more.
- Whisk the cream until firm then add the lemon juice and mix with the cheese preparation.
- Dissolve the gelatine sheets in 3 tablespoons of hot water and add them to the cream as well, wrapping them very well.
- Pour the preparation into the form with the cookie base and place it in the refrigerator for about 6 to 8 hours or until it solidifies.
Caramel sauce:
- When the cheesecake is firm and solidified make the caramel cream.
- In a heavy-bottomed saucepan, combine the sugar, lemon juice and water and heat over medium heat until the sugar dissolves.
- Reduce the heat to the minimum and allow the syrup to boil until it is an amber color, at this moment remove the pan from the heat.
- In order not to burn the caramel I advise that you always have the heat on low as soon as the syrup has a golden color.
- After removing the caramel from the heat, add half of the cream and mix with a wooden spoon.
- Add the remaining cream, stir well and heat over low heat to dissolve the caramel and sugar crystals that formed in the process.
- Cook until a sticky caramel forms, then remove from the heat and let the caramel cool slightly.
- Put the caramel, still warm, on the solidified cheesecake and smooth the surface so that bubbles do not form.
- Place it in the refrigerator for about a hour and serve fresh.
Adapted from a Recipe by: narwencuisine.blogspot.pt
Nutritional Facts (Per Serving)
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