🍰 This delicious cheesecake with its creamy texture and rich taste is crowned with a golden caramel coulis. An irresistible dessert that melts in your mouth, perfect for any special occasion or simply to indulge yourself. 🧁
30 min
4h
45 min
Use a blender to crumble the digestive cookies into fine crumbs.
Melt the butter and mix with the cookie crumbs. Line the bottom of the springform tin with the mixture, pressing firmly to form the base of the cheesecake. Refrigerate for 30 minutes.
In a bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth.
Add the heavy cream and mix well.
Add the eggs one by one, mixing well after each addition.
Pour this mixture over the cookie base in the tin.
Preheat oven to 150°C. Place the pan in a bain-marie in the oven for 45 minutes. The cheesecake should be slightly wobbly in the center.
Cool to room temperature, then refrigerate for at least 4 hours.
Meanwhile, prepare the caramel coulis. In a saucepan, heat the sugar and water over medium heat until the mixture takes on a golden color. Be careful not to stir. Remove from the heat and pour gently over the cooled cheesecake.
Refrigerate again for 30 minutes to allow the caramel to harden slightly.
Serve the cheesecake with fresh caramel coulis and enjoy!
Tip
🍮 For an extra touch of indulgence, you can add crushed walnuts or toffee bits to the top of the cheesecake before pouring in the toffee coulis. This will add a crunchy texture and even more delicious flavor to your dessert. 🥜🍬
Seasonal all year round!
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