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Homemade caramel cheesecake recipe

 

Caramel cheesecake recipe

Caramel cheesecake recipe is a tasty & decadent dish which combines with the Creamy richness of classic cheesecake & Graham biscuits,fiber biscuits, caramel sauce, fresh cream, unsalted butter, vanilla essence, gelatin 

 

Ingredients 

 

For caramel sauce 

 

  • 1 cup of sugar 
  • 2 tbsp of water 
  • 50 grams of unsalted butter 
  • ½ tsp of salt (optional)
  • ½ cup of fresh cream or heavy cream 
  • ½ tsp of vanilla essence 

Caramel cheesecake recipe

For caramel cheesecake recipe 

 

  • 2 tsp of gelatin 
  • 100 ml of water 
  • 150 grams of biscuits 
  • ¼ cup of melted unsalted butter 
  • 1 cup of fresh / heavy cream 
  • 200 grams cream cheese 
  • ¼ cup of powdered sugar 
  • (Whipped cream)

 

Equipments:you’ll need

  • Blender 
  • Bowl
  • Cake tin ( spring)
  • Knife 

 

 

Directions

 

  • Add 1 cup of sugar into a pan
  • Add 2 tbsp of water 
  • Let the sugar melt 
  • If the sugar crystallizes also no problem , continue the process 
  • Cook until sugar syrup turns into golden colour 
  • Add 50 grams of unsalted butter 
  • Give it a nice stir on low heat 
  • Add ½ tsp of salt ( optional)
  • Give it a nice stir 
  • Add ½ cup of fresh cream or heavy cream 
  • Give it a nice stir 
  • Turn off the heat 
  • Add ½ tsp of vanilla essence 
  • Stir it well 
  • Our caramel sauce is ready 

 

Caramel cheesecake recipe

  • Add 2 tsp of gelatin into a pan 
  • Add 100 ml of water 
  • Mix it well and keep this aside for 10 mins 
  • Take 150 grams of biscuits 
  • ( You can take digestive biscuits or Graham biscuits )
  • Break them into pieces 
  • Add them in to a blender and blend into a powder 
  • Transfer into a bowl 
  • Add 160 grams (¼ ) cup of melted unsalted butter 
  • Mix it well 
  • Take a 6 inch of spring from the cake tin 
  • Add biscuits mixture 
  • Spread it evenly 
  • Press it tightly with a glass or bowl
  • Refrigerate for 10 to 15 mins
  • Add 1 cup /250 grams of fresh cream or heavy cream into a bowl 
  • Beat until it doubles in volume 
  • Now add 200 grams of cream cheese into a bowl 
  • Creamy it well 
  • Add ¼ cup of powdered sugar 
  • Beat it well 
  • Add ½ cup of caramel sauce 
  • Add whipped cream 
  • Mix everything well 
  • Now melt gelatin on low flame 
  • It takes a very few seconds to melt 
  • Now add hot gelatin mixture into cream cheese mixture 
  • Mix it well 
  • Transfer into a prepared cake tin 
  • Tap it twice 
  • Chill it in fridge for 4 to 6 hours
  • Run a knife around the cake 
  • Remove the cake from tin
  • Pour leftover
  • caramel sauce on top of the cake 
  • Spread it evenly 

Slice and serve

 

 

 

 

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