Caramel Cheesecake Recipe: A Rich and Creamy Delight

Caramel Cheesecake Recipe: A Rich and Creamy Delight

Caramel cheesecake is a luxurious dessert that combines the creamy richness of cheesecake with the deep, buttery flavor of caramel. This dessert features a crunchy biscuit base, a smooth and velvety cheesecake filling, and a luscious caramel topping. Whether for a special occasion or a sweet craving, this caramel cheesecake will impress everyone at the table.

Ingredients:

For the Crust:

  • 2 cups (200g) graham cracker or digestive biscuit crumbs
  • 1/2 cup (115g) melted butter
  • 2 tablespoons sugar

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • 1 tablespoon cornstarch (optional, for extra firmness)

For the Caramel Topping:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream, warmed
  • 3 tablespoons (45g) unsalted butter
  • A pinch of salt (optional, for a salted caramel version)

Instructions:

Step 1: Prepare the Crust

  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
  4. Bake for 8-10 minutes, then let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add the vanilla extract and mix well.
  3. One at a time, add the eggs, beating on low speed to avoid incorporating too much air.
  4. Stir in the heavy cream and cornstarch (if using) until well combined.
  5. Pour the batter over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

  1. Wrap the bottom of the springform pan in foil and place it in a larger baking dish.
  2. Pour hot water into the outer dish to create a water bath, which helps prevent cracks.
  3. Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
  4. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  5. Refrigerate for at least 4 hours or overnight for the best texture.

Step 4: Prepare the Caramel Topping

  1. In a saucepan over medium heat, combine the sugar and water, stirring until dissolved.
  2. Cook without stirring until the mixture turns a deep amber color.
  3. Carefully add the warm heavy cream while stirring (it will bubble up).
  4. Add the butter and stir until smooth.
  5. Remove from heat and add salt if making salted caramel.
  6. Allow the caramel to cool slightly before pouring over the cheesecake.
PREPARATION