Caramel Cheesecake

12 servings

110 minutes

Caramel cheesecake is a refined dessert that captivates with its delicate texture and rich flavor. This dessert originated in America, where cheesecake became one of the hallmarks of national cuisine. In this variation of the classic recipe, the creamy cheese mixture is combined with caramel, creating a deep, sweet taste with notes of melted sugar. The tender shortcrust base serves as an ideal foundation, while caramelized nuts add textural complexity and crunch. Served chilled, allowing the caramel glaze to slightly melt in the mouth. This cheesecake is perfect for festive occasions or cozy tea gatherings with loved ones, becoming the centerpiece of any table.

Energy value per serving

• Calories: 562.3
• Proteins: 9.1g
• Fats: 33.7g
• Carbohydrates: 56.7g

Ingredients

• Sugar: 430 g
• Shortcrust pastry: 400 g
• Butter: 60 g
• Philadelphia cheese: 600 g
• Chicken egg: 3 pc
• Egg yolk: 1 pc
• Cream 33%: 150 ml
• Wheat flour: 1.5 tbsp
• Almond: 100 g

Cooking steps

1. Place the dough in a 30 cm diameter cooking ring on a baking sheet lined with parchment paper. For extra security, you can place foil under the paper and fold its edges. Bake in an oven preheated to 180 degrees for 15 minutes, then let the cake cool.

2. Take 330 grams of sugar, place it in a saucepan over high heat, and stir occasionally with a whisk. When the sugar melts, add 50 grams of butter, mix, and then carefully pour in 100 grams of cream, whisking constantly. Once the mixture is homogeneous, remove from heat.

   Required ingredients:

   • Sugar: 430 g
   • Butter: 60 g
   • Cream 33%: 150 ml

3. Put cheese, eggs, yolk, flour in the blender bowl, add 50 ml of cream. Blend until smooth and, while continuing to mix, gradually pour in the caramel mass.

   Required ingredients:

   • Philadelphia cheese: 600 g
   • Chicken egg: 3 pieces
   • Egg yolk: 1 piece
   • Wheat flour: 1.5 tablespoon
   • Cream 33%: 150 ml

4. Line the walls of the ring with baking paper, fill with cheese-caramel mixture, and bake for about an hour at a reduced temperature of 100 degrees. Cool the finished cheesecake and refrigerate for two hours.

5. Pour 100 grams of sugar into a saucepan, add 50 ml of water. Place on the heat, bring to a boil, and hold for five minutes. Then add the nuts and fry, stirring continuously and vigorously. At first, the sugar will coat the nuts, and then, once it turns brown, it will melt again. When this happens and the bare nuts are lightly coated with a glaze, remove the saucepan from the heat. Add 10 g of butter, mix, and spread on a table covered with baking paper. Quickly separate the nuts from each other while the caramel is still soft.

   Required ingredients:

   • Sugar: 430 g
   • Almond: 100 g
   • Butter: 60 g

6. Place the nuts on the chilled cheesecake, cut it into portions, and serve.