Caramel Cheesecake

Name: Caramel Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: International
Ingredients: 200 g of cookies; 100 g of butter; 500 g of cream cheese; 200 g of granulated sugar; 2 tsp of vanilla extract; 200 ml of thick crème fraîche; 4 eggs; 150 g of sugar; 60 ml of water

No reviews yet

This cheesecake is made of a cookie crust and a cream cheese filling topped with caramel. 🍰 It needs 4 hours of chilling to get the right texture.

Total time: 1 h 15
Prep: 30 min
Cook: 45 min
Rest: 4 h
Difficulty: Medium
Per person: €1.50

By the CookinBreak team

Ingredients 9

servings

Estimated cost €12.00

Equipment

Saucepan
Spatula
Bowl
Blender
Wooden spoon
Kitchen thermometer
Springform pan

Instructions

Tap a number to check off the step, and a time to start a timer.

Crush the graham crackers in a blender until you have fine crumbs.

Come back to this recipe anytime

With your free account: your saved recipes, shopping lists in 1 click and allergy alerts.

Continue with Google

With my email I already have an account

Melt the butter and mix it with the cookie crumbs. Line the bottom of the springform pan with this mixture, pressing down firmly to form the cheesecake crust. Refrigerate for .

In a bowl, beat the cream cheese with the granulated sugar and vanilla extract until smooth.

Add the heavy cream and mix well.

Add the eggs one at a time, mixing well after each addition.

Pour this mixture over the cookie crust in the pan.

Preheat the oven to 300 °F. Place the pan in a water bath in the oven for . The cheesecake should be slightly jiggly in the center.

Let cool to room temperature, then refrigerate for at least .

Meanwhile, make the caramel sauce. In a saucepan, heat the sugar and water over medium heat until the mixture turns golden. Be careful not to stir. Remove from the heat and gently pour over the cooled cheesecake.

Refrigerate again for so the caramel firms up slightly.

Serve the cheesecake with the chilled caramel sauce and enjoy!

A recipe worth making again?

Save it to your recipe box and find it on all your devices. It's free.

Continue with Google

With my email I already have an account

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Camembert with Honey and Walnuts

20 minEasy

As a main

Homemade Beef Wellington

1 h 30Hard

To drink

5.0

Classic Mojito

10 minEasy

Nutrition facts

per serving · estimate

450kcal

Protein6 g5%
Carbs40 g35%
Fat30 g59%

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🍮 For an extra indulgent touch, you can add crushed nuts or pieces of caramel on top of the cheesecake before pouring over the caramel sauce. It adds a crunchy texture and an even more delicious flavor to your dessert. 🥜🍬

Freezing : Can you freeze this recipe?

Yes

Up to 2-3 months. Wrap the whole cake or individual portions tightly (plastic wrap, then aluminum foil).

Storage : How long does it keep?

Keeps 3 to 4 days max in the fridge in an airtight container. Cover the surface with plastic wrap.

Making ahead : Can you make it the day before?

Yes

Ideally make it the day before for a better set and texture. Store in the fridge.

Reheating : How do you reheat it?

Do not reheat. Serve cold or at room temperature after 30 min out of the fridge. Reheating would alter the texture.

Variations

Use speculoos cookies instead of graham crackers for the crust.
Replace the sauce with a salted butter caramel.
Serve with fresh red berries to offset the sweetness.

Mistakes to avoid

Baking without a water bath or in an oven that is too hot: the cheesecake cracks. Bake at 150 °C in a water bath.
Stirring the caramel: it crystallizes. Simply let it turn a golden color.
Cutting the cheesecake before it has rested: it is soft. Leave it in the refrigerator for at least 4 hours.

Frequently asked questions

Why bake the cheesecake in a water bath?

The water bath provides a gentle, moist heat that cooks the filling evenly and limits cracks on the surface. The cheesecake stays creamy, slightly jiggly in the center when it comes out of the oven.

How do I make caramel without crystallization?

Heat the sugar and water over medium heat without ever stirring, until the mixture turns golden. Stirring makes the sugar crystallize. Remove from the heat as soon as the color is reached to avoid bitterness.

How do I know when the cheesecake is done?

After 45 minutes at 150 °C, it should be set at the edges but slightly jiggly in the center. It finishes firming up as it cools, first at room temperature, then for at least 4 hours in the refrigerator.

Which cookies should I use for the cheesecake crust?

Graham crackers, finely crushed in a blender and mixed with melted butter, as in this recipe. Speculoos or shortbread cookies also work. Press the crust firmly into the springform pan before chilling.