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Caramel Cheesecake

| Added by: | All author's recipes 494 | All author's tips 12 | Rating: likes 3, dislikes: 1
(0)

8 persons

0 calories

Catalogue:

Have you made up your mind to bake a cake, which won’t leave your guests and family indifferent? If so, then don’t look any further! This caramel cheesecake is the ideal decision you won’t regret about later!

Ingredients
Ingredients
  • shortbread cookies: 200 g (milled)
  • butter: 100 g (melted)
  • cream cheese: 250 g
  • condensed milk: 500 g (boiled, 350 g for the topping and 150 g for the sauce)
  • cream: 300 g (33%)
  • gelatin: 25 g (20 g for the topping and 5 g for the sauce)
Caramel Cheesecake
Stages of cooking
Stages of cooking
caramel cheesecake
1

Mix the milled shortbread biscuits with melted butter. Take the loose-base cake tin about 24 cm in diameter and cover the bottom of it with baking paper. Spread the dough with your fingers and make the edges of the cheesecake. 

caramel cheesecake
2

Whip the cream, cheese and condensed milk. 

caramel cheesecake
3

Cover gelatin with 100 ml of cold boiled water

caramel cheesecake
4

Dissolve gelatin on the water-bath and add it to the whipped cream mass

caramel cheesecake
5

Pour the whipped cream onto the base of the cheesecake and leave in the fridge to cool down

caramel cheesecake
6

Cook the sauce by mixing condensed milk with the preliminary dissolved in the 25 ml of cool water gelatin. Pour the sauce on the frozen cream topping of the cheesecake and leave in the fridge for a few hours more 

caramel cheesecake
7

Remove the cheesecake from the tin and decorate it to your liking. Personally, I used almond flakes to decorate the edges of the cake. Bon appétit! 

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