Description
Discover the ultimate indulgence with this Caramel Cheesecake featuring a crisp biscuit crust, velvety cream cheese and caramel filling, and a luscious gooey caramel topping. Perfectly set with gelatin for a stable, creamy texture, this no-bake dessert is a heavenly treat that satisfies any sweet craving.
Ingredients
Scale
Crust
- 200 grams crushed biscuits (graham crackers or digestive biscuits as substitute)
- 100 grams unsalted butter (melted)
Filling
- 500 grams cream cheese (softened)
- 150 grams granulated sugar (or powdered sugar for smoother blend)
- 250 ml heavy cream (whipped)
- 200 grams caramel sauce (store-bought or homemade)
- 10 grams gelatin (or vegetarian gelatin/agar-agar)
- 50 ml hot milk (for dissolving gelatin)
Instructions
- Prepare the Base: Crush the biscuits into fine crumbs and mix with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 6-inch springform pan and chill in the refrigerator for 30 minutes to set the crust.
- Make the Filling: Beat softened cream cheese with granulated sugar on low speed until creamy and smooth. Gradually blend in the whipped heavy cream and caramel sauce, mixing until the filling is harmonious and velvety.
- Incorporate Gelatin: Dissolve gelatin in hot milk until fully melted. Slowly add this gelatin mixture into the cheesecake filling, stirring carefully to unify for a luscious and stable texture.
- Assemble the Cheesecake: Pour the creamy filling over the chilled crust, smoothing the top with a spatula. Refrigerate the cheesecake for at least 3 hours to firm up and achieve the perfect consistency.
- Add Caramel Topping: Warm caramel sauce slightly until pourable. Drizzle generously over the set cheesecake, allowing caramel to flow over the edges. Return cheesecake to the fridge until the caramel topping is set.
- Serve: Slice the chilled cheesecake and serve. For an indulgent pairing, enjoy with a warm caramel latte or coffee.
Notes
- Use vegetarian gelatin or agar-agar for a vegetarian-friendly version.
- The crust must be well chilled before adding filling to prevent sogginess.
- Adjust sweetness by varying the amount of caramel sauce in the filling.
- Ensure cream cheese is softened to achieve smooth texture without lumps.
- For extra crunch, add crushed nuts to the biscuit base.
- Store cheesecake in the refrigerator and consume within 3 days for freshness.
