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Caramel cheesecake
1
Caramel cheesecake is a true American dessert that always delights with its delicate taste and unique texture. A cloud of cream cheese covered with silky caramel fills your mouth with delicious flavours.
This dessert, which first conquered the West Coast of the United States, quickly found its fans among gourmets around the world. Its popularity continues to grow, as the combination of cheese and caramel creates a truly exquisite treat. Making cheesecake is a way to express your creativity in the kitchen and treat yourself to a sweet masterpiece at the same time.
Variations
Cheesecake can be made with chocolate icing or sprinkled with chopped nuts for added flavour and texture.
Secrets of tenderness and taste
The key to tenderness is slow baking and cooling of the finished cheesecake. This will give you the creamiest texture possible.
Tips on ingredients
Use high-quality cream cheese, and for caramel, it is better to use cane sugar: it will give a richer aroma.
Small culinary nuances
Allow the cheesecake to cool in the oven with the door open to avoid cracks on the surface of the dessert.
Ingredients for the recipe
Ingredients
Philadelphia Original Cream Cheese 61% 300g
600 g
Galbusera Ottocento Shortbread 250g
200 g
Galychyna Extra Sweet Cream Butter 82.5% 180g
100 g + 40 g for caramel
Khutorok White Crystalline Sugar 800g
120 g
Kvochka Homemade Chicken Eggs C0 10pcs
3 pcs
Ferma Selected Ultrapasteurized Cream 20% 505g
150 ml + 80 ml for caramel
Carmencita Vanilla Extract 150ml
1 tsp
Khutorok Premium Wheat Flour 1kg
2 tbsp
ATA Demerara Brown Cane Sugar
120 g (for caramel)
Moryachka Grinding №1 Edible Sea Salt 1kg
a pinch (optional, for salted caramel)
Preparation steps
01
Prepare the pan — Line the bottom of a springform pan (20–22 cm) with parchment paper and lightly grease the sides with butter. ⏱ 5 min. Tip: The pan should be dry and level.
02
Preparing the base — Crush the biscuits into crumbs and mix with melted butter. Press into the tin. ⏱ 10 mins. Guide: the base should be dense and even. Bake for 8–10 mins at 180°C.
03
Prepare the caramel — Melt the cane sugar over medium heat until it turns amber in colour, add the butter, then the warmed cream, and stir until smooth. ⏱ 8 min. Guideline: thick, shiny caramel without lumps.
04
Mixing the filling — Whisk the cream cheese with the sugar until smooth. Add the eggs one at a time, then the cream, vanilla and flour. Stir 2–3 tablespoons of caramel into the cheese mixture. ⏱ 8–10 minutes. Guideline: a delicate creamy texture without bubbles.
05
Baking — Pour the mixture onto the base and make caramel patterns on top. Bake at 160°C for 50–60 minutes. ⏱ 50–60 minutes. Guideline: the edges are stable, the centre is slightly wobbly.
06
Cooling — Leave the cheesecake in the turned-off oven with the door ajar for 30 minutes, then cool in the refrigerator for 4–6 hours. ⏱ 4–6 hours. Guideline: the cheesecake is dense and easy to cut.
07
Tip⏱ For a deeper caramel flavour, use salted caramel and serve the cheesecake with extra sauce on top. To avoid cracks, do not beat the filling at high speed and bake at a moderate temperature.
Where to order ingredients
Select the required ingredients in one of the stores
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