Caramel Cheesecake
Prep Time
1 h 40 min
Porties
Serveert 12
Niveau
Easy
If you’re craving a dessert that’s rich, creamy, and utterly irresistible, this caramel cheesecake has you covered. Imagine creamy cheesecake loaded with caramel swirls and topped with a smooth white chocolate ganache—it’s a dessert masterpiece!
With simple ingredients like cream cheese, crème fraîche, eggs, and caramel, this recipe is easy to follow yet delivers bakery-worthy results. The slow bake keeps it smooth and crack-free, while chilling overnight gives it that perfect, melt-in-your-mouth texture.
Whether you’re celebrating or simply treating yourself, this caramel cheesecake is guaranteed to wow. Ready to whip up your next favorite dessert? Let’s get started!
Ingrediënten
Bakvorm ø 24 cm
Use room temperature cream cheese, crème fraîche, and eggs to avoid lumps and achieve a smoother batter.
Mix on low speed to avoid incorporating too much air, which can cause cracks during baking.
Ensure the cheesecake is completely cooled before pouring the ganache on top.
Create the pattern with the toothpick immediately after adding the caramel to the ganache.
Be patient! Chill the cheesecake for at least 6 hours (preferably overnight) for the best texture and flavor.
Use a warm knife (dip it in hot water and dry it) for clean slices. Wipe the knife clean between cuts.
Add a pinch of sea salt to the caramel filling for a subtle sweet-salty balance.
If you’re craving a dessert that’s rich, creamy, and utterly irresistible, this caramel cheesecake has you covered. Imagine creamy cheesecake loaded with caramel swirls and topped with a smooth white chocolate ganache—it’s a dessert masterpiece!
With simple ingredients like cream cheese, crème fraîche, eggs, and caramel, this recipe is easy to follow yet delivers bakery-worthy results. The slow bake keeps it smooth and crack-free, while chilling overnight gives it that perfect, melt-in-your-mouth texture.
Whether you’re celebrating or simply treating yourself, this caramel cheesecake is guaranteed to wow. Ready to whip up your next favorite dessert? Let’s get started!
Stappenplan
1 Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch in a large bowl. Mix until smooth. Add the eggs one at a time, gently folding eachinto the batter to keep it airy. |
2 Line the bottom of a springform pan with parchment paper. Crumble a layer of Bastogne cookies and spread them evenly over the base. Pour half of the cheesecake batter over the cookies and smooth it out. Spread 75 g of caramel over the batter. Add another layer of Bastogne cookies and another 75 g of caramel. Finally, pour the remaining cheesecake batter on top and smooth the surface. |
3 Preheat the oven to 125°C (257°F). Bake the cheesecake for 60–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking. Allow the cheesecake to cool completely. |
4 Heat the heavy cream until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth. |
5 Pour the ganache over the cooled cheesecake. Drizzle drops of caramel over the ganache. Use a toothpick to create a decorative pattern. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set. |
6 Slice the cheesecake into neat pieces. Garnish with extra caramel, whipped cream, or fresh strawberries if desired. |
