The creamiest cheesecake around!
I am back with a great recipe, one that I am so fond of! I love creating new baked goods and this creamy caramel cheesecake recipe is no exception! The crust is a standard biscuit base and the cheesecake has a few extras but so worth it! The best way to make this cheesecake is to get most your ingredients to room temperature. This allows them to combine well and for your mixer to stay at a medium speed. We tend to speed up our mixer to help the incorporation but it actually can deflate this cheesecake. Here are a few tips to get this amazing creamy caramel cheesecake recipe:
A few tips on the caramel:
If you’ve made caramel before, you will know that as soon as it’s cooled it hardens. This is true for any recipe due to the sugar content in the recipe. For the image of this recipe, you will see that I drizzled the caramel on top. However, it is a better idea to warm up the caramel when you intend to serve it. This way the caramel will be warm and liquid for each slice. Make sure to store your caramel is a heat proof container. It can store for up to 3 weeks if sealed correctly. Allow it to fully cool before sealing it and packing it away.
Creamy Caramel Cheesecake Recipe Tips:
- You can use any biscuits you like for this recipe. In South Africa we use Digestive biscuits and for my American/UK readers, the usual go to is Graham Crackers. Both work very well.
- You can break down the biscuits by hand instead of using a food processor. Place the biscuits in a ziplock bag, crush the with a rolling in and then stir in the rest of the ingredients.
- This cheesecake recipe calls for yoghurt and whipping cream. This creates a very silly smooth consistency.
- Make sure that your eggs are room temperature and that the yoghurt and whipping cream has been out of the fridge for at least 20 minutes (making sure it doesn’t go off of course).
Creamy Caramel Cheesecake Recipe
Course: DessertCuisine: AmericanDifficulty: Medium8-10
servings15
minutes1
hour30
minutes1
hour15
minutesThis beautiful baked cheesecake is super creamy and silky smooth. A cheesecake is meant to be decadent and this one is surely not going to disappoint. The biscuit base is light and not too sweet and the caramel drizzle on top is perfect for this cheesecake as well as cheesecake bars and other sweet treats.
Ingredients
- Biscuit Base
250g Digestive Biscuits
50ml melted butter
3 tbsp. granulated sugar
- Cheesecake
500g plain cream cheese
3 eggs plus 1 egg yolk
1/4 cup granulated sugar
1 tsp. vanilla extract
3 tbsp. yoghurt
1/4 cup whipping cream
- Salted Caramel
1 cup granulated sugar
6 tbsp. salted butter, cubed
1/2 cup plus 2 tbsp. heavy cream
1/2 tsp. Maldon salt
Directions
- Biscuit Base
- Preheat your oven to 320F/160C, line a 8-10″ round baking tin. Add a layer of parchment paper to the base if you want.
- In a food processor, add in the biscuits and blitz for 5-8 seconds until fairly crumbly.
- Then add in the melted butter and sugar, blitz again until combined. The mixture should hold
- it’s shape when you put some in your hand and make a fist. If it does not, add 2 more tablespoons of melted butter.
- Press the crust into the prepared tin, use the back of a glass to make sure it is even and comes up the sides evenly too. Bake for 7 minutes and then remove from the oven.
- Salted caramel
- In a medium sized pot, add in the granulated sugar and set the heat to medium high.
- Don’t touch the sugar with a wooden spoon, simply tilt the pot so the sugar can evenly coat itself.
- Once the sugar starts to turn brown, watch it carefully and keep moving the pot around.
- There will be a few sugar particles that are stubborn, those can be broken up to dissolve quicker with a wooden spoon. This should take about 10-15 minutes, depending on the heat.
- once most of the sugar has melted, turn the heat to low, the sugar should be very hot at this point.
- Add in the butter, if it bubbles it means it is working! If not, increase the heat to help it combine. Stir with a wooden spoon until all the butter has melted. Then add in the salt and cream and keep stirring. It will keep bubbling but this is good. Once everything is combined, set aside and make the cheesecake.
- Cheesecake
- In a stand mixer, add the creaming tool and add in the cream cheese. Make sure to scrape down the sides and mix for about 3 minutes.
- Then add in the eggs one at a time, and scrape down the sides after each one.
- Continue to add in the sugar and then beat for 5 minutes until the sugar has broken down a bit.
- Continue to add in the vanilla, yoghurt and whipping cream.
- Mix for 5 minutes, there will be some lumps but this is normal and it will bake that away.
- Pour into the baking tin, tap it a few times and bake at 350F/176C with the fan on for 50-60 minutes. The middle of the cheesecake should be slightly wobbly but not completely stiff. Then turn the oven off and leave the cheesecake in the oven with the door slightly ajar for 30 minutes.
- When you’re ready, cut a slice, reheat the caramel and drizzle on top. Remember the caramel will harden after a while so eat up!
Notes
- This a medium sized cheesecake and not a large one, therefore, it won’t rise about the baking tin rim.
- The caramel will once it encounters a cold dessert or cold container, so bear that in mind when eating a cold cheesecake.
- The cheesecake can be stored for up to one week in the fridge in an airtight container. Do not add the caramel to it when storing. Only add the caramel when you are ready to serve.
More Cheesecake Recipes To Try:
Triple Chocolate Cheesecake
I made this recipe today – omg my first attempt at a Cheese Cake and it came out amazing. Everyone was so impressed ♥️♥️