Caramel cheesecake is another dessert that I’m interested in making. I’ve bought cheesecake many times, whether it’s blueberry cheesecake, strawberry cheesecake, or caramel cheesecake, it’s delicious, and I love the taste. So, I thought I’d try making it myself sometime. And this is my first time making caramel cheesecake.
Today, I used cream cheese and caramel that I made myself, which was very easy. If you’re interested in making this type of dessert and have the time, I encourage you to give it a try. Here is the recipe and steps for making my homemade cream cheese. 👉 CLICK . As for the caramel, I have the recipe and steps in this post.
Ingredients
Cream Cheese Filling
- 1/4 cup sweetened condensed milk
- 125 grams cream cheese
- 1 egg
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 cup whipping cream
Cracker Base
- 1 cup crackers (crushed)
- 1/2 cup unsalted butter, melted
Caramel Topping
- 1/2 cup granulated sugar
- 1/4 cup whipping cream
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- A pinch of salt
Equipment
- Parchment paper and a round cake mold
Instructions
Prepare the mold: Line the round cake mold with parchment paper and set it aside.
Make the Base: Crush the crackers until fine. You can use a food processor or put them in a bag and crush them with a rolling pin. Transfer the fine crumbs to a mixing bowl, add the melted unsalted butter, and mix well. Press the mixture into the prepared cake pan and freeze it to set.
Make the Filling (While the base chills): In a bowl, beat the cream cheese and sweetened condensed milk together until combined. Then, add the vanilla extract and whipping cream, and mix well. Crack in the egg and add the cornstarch, then beat everything together until smooth.
Assemble and Bake: Pour the filling over the prepared cracker base in the pan and smooth the top. Bake at 175°C (350°F) for 30-35 minutes. Then, let the cake cool.
Prepare the Caramel (While the cake cools): In a pot, combine the granulated sugar and water. Place it over low heat, gently swirling the pot occasionally (Do not stir, as this can cause crystallization). Wait until the sugar dissolves and turns a caramel brown color. Reduce the heat, add the butter, and stir quickly until it melts. Gradually add the whipping cream a little at a time, stirring until smooth. Turn off the heat, then add the salt and vanilla extract, stirring to combine.
Finish the Cake: Pour the caramel over the cooled cheesecake and ready to serve
There you have it, Caramel Cheesecake. A variety of delicious flavors in a single bite. It starts with the cracker base, which provides a crispy and buttery aroma, forming the foundational texture that perfectly contrasts with the cake layer.
This is followed by the cream cheese layer, which is uniquely soft, delicate, and smooth. The flavor of the cream cheese is rich and creamy but not greasy, as the slight tanginess of the cream cheese helps balance the richness. The cake is moist, giving it a silky-smooth sensation on the tongue.
And finally, it ends with the caramel sauce. For me, this is the highlight. It offers an intensely sweet, fragrant, and rich flavor, with the aromatic scent of caramelized sugar, complemented by a slight saltiness that enhances the overall taste, making it well-rounded and not overly sweet.
When all these elements come together in one bite, there is fragrance, creaminess, sweetness, and saltiness, along with a variety of textures, making you want to keep eating without getting bored. In conclusion, this is a dessert that is wellbalanced and perfectly harmonized, ideal for dessert lovers who appreciate classic flavors but seek a complete and satisfying experience.
Thank you all for stopping by. See you in the next post. 🤗 Bye-bye!