Caramel Cheesecake is an easy and delicious spoon dessert. It’s a beloved dessert worldwide, creamy and crunchy. My favorite is the lotus cheesecake and the berry cheesecake. There are two versions of cheesecake, the no-bake and the baked one. I prefer the baked ones, for both the base is always the same: dry biscuits and butter; while for the filling, mascarpone and ricotta. The caramel cheesecake, once prepared and baked, is topped with caramel sauce. If you want to add even more flavor, you can garnish with toasted peanuts.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12Pieces
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
- Energy 455.41 (Kcal)
- Carbohydrates 36.30 (g) of which sugars 26.27 (g)
- Proteins 7.92 (g)
- Fat 32.26 (g) of which saturated 15.91 (g)of which unsaturated 6.08 (g)
- Fibers 0.37 (g)
- Sodium 217.49 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz biscuits
- 5.6 tbsp butter
- 3 eggs
- 3 tbsp all-purpose flour
- 8.8 oz mascarpone
- 14.1 oz ricotta
- 0.4 cup heavy cream
- 5.3 oz sugar
- 0.4 cup heavy cream
- 4.6 oz sugar
- 5.0 tbsp butter
- 1 pinch salt
How to make the caramel cheesecake
Start by melting the butter, then in a food processor, crush the biscuits and then pour in the butter and mix well with a spatula.
At this point, transfer the crumbled mixture into a 9-inch springform pan lined with parchment paper. Press the biscuits with a meat tenderizer or a spoon.
Pour the sugar, mascarpone, ricotta, and cream into a large bowl, then beat well with a mixer.
Add the eggs one at a time and finally the sifted flour, then mix well.
Pour the cream over the base and bake in a static oven at 320°F for 80 minutes. If the surface colors too much, cover with a sheet of foil. Remove from the oven and let cool.
Meanwhile, prepare the caramel: put the sugar in a not too large stainless steel pot, cook over low heat until the sugar starts to melt. Help yourself by rotating the pot to prevent burning the sugar on the edges.
As soon as the sugar is completely melted and your caramel has reached an amber color, lower the heat and immediately add the butter and a pinch of salt.
When the butter has melted, pour in the hot cream and stir until it thickens. Transfer it into a jar and let it cool.
At the end of the baking, remove the caramel cheesecake from the oven, then transfer it to a serving dish.
Garnish the surface with caramel, accompanied by peanuts.
Storage and Tips for Caramel Cheesecake
Once cooled, you can store it at room temperature under a cake dome for up to 2 days. In the summer, I recommend storing it in the refrigerator inside an airtight container. The salted caramel can be stored in the fridge for up to 6 days.
