Creamy Caramel Cheesecake
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This cheesecake ain’t your average dessert – we’re talking smooth, silky, and packed with that irresistible caramel taste.

CREAMY CARAMEL CHEESECAKE

Difficulty: Easy
Prep time

15

minutes
Cooking time

1

hour 
Resting time

40

min
Baking form size

20

cm

Imagine a creamy cheesecake with a caramel twist that’s so good, you won’t be able to stop at one bite. Well, you are very lucky, because this is exactly the cheesecake we make in this recipe. So, if you’re up for a seriously delicious treat, heat up your oven and lets start!

Ingredients

  • Base:
  • Cookies 170 grams

  • Butter 80 grams

  • Filling:
  • Caramelised condensed milk 400 grams Cream cheese 450 grams

  • Eggs 3 pcs.

Directions

  • Base:
  • Grind the cookies into crumbs using a blender.
  • Add melted butter and stir.
  • Put the mix into a detachable form and tamp it down along the bottom.
  • Put the form to the oven preheated to 160 degrees and bake for 10 minutes.
  • While the base cools down, prepare the filling.
  • Filling:
  • Combine condensed milk and cream cheese, knead with a spatula until smooth.
  • Add eggs one at a time, mixing well after each addition. Be careful when mixing: if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.
  • Pour the mix onto the baked base.
  • Take another bowl, fill it with boiling water and put at the bottom of the oven.
  • Put the form with the cheesecake in an oven preheated to 160 degrees. Bake the cheesecake for around 50-60 minutes. It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. It is quite easy to determine the readiness of the cake – tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
  • Leave the finished cheesecake for 40 minutes in the switched off oven with the slightly opened door, then take it out and let it cool at room temperature.
  • Put the cooled cheesecake in the refrigerator for 4 hours, preferably overnight. Before serving, open the form and transfer the cheesecake to a dish. Decorate at your preference.

Tips & Tricks

  • Try not to open the cheesecake in the first 45 minutes as it might crack due to temperature difference.
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