Caramel cheesecake is a luxurious and indulgent dessert that combines the creamy richness of cheesecake with the sweet and gooey goodness of caramel. This delectable treat is a favorite among dessert lovers for its luscious texture and irresistible caramel flavor. Whether served as a show-stopping finale to a special dinner or enjoyed as a delightful treat any time of the day, caramel cheesecake is sure to satisfy your sweet tooth.
The origins of cheesecake can be traced back to ancient Greece, where it was considered a delicacy and offered as a tribute to the gods. The Greeks served a simple version of cheesecake made from cheese, honey, and wheat, and it was enjoyed during various celebrations.
The modern cheesecake we know today, with its creamy and rich texture, evolved in the United States in the 19th century. The addition of cream cheese, a product that was developed in America in the late 1800s, elevated the dessert’s taste and consistency, making it even more popular.
Caramel, on the other hand, is a confection made by heating sugar until it melts and turns golden brown, creating a deliciously sweet and slightly bitter flavor profile. It was originally made by cooking sugar with water or milk and was known as “burnt sugar” or “toffee.”
The combination of creamy cheesecake and decadent caramel sauce creates a delightful harmony of flavors, making caramel cheesecake a beloved dessert worldwide.
INGREDIENTS
- 70g butter, melted
- 150g digestive biscuits
- 400g full-fat soft cheese
- 100ml double cream
- 200g dulce de leche, plus more to serve
- 2 eggs, beaten
INSTRUCTIONS
- Prepare the Base:
- Heat the oven to 170°C (fan 150°C, gas mark 3.5).
- Mix the melted butter and digestive biscuits until they resemble damp breadcrumbs.
- Butter and line the base of a 22cm springform tin.
- Press the biscuit mixture into the base of the tin and chill.
- Prepare the Filling:
- In a separate bowl, mix the soft cheese, double cream, dulce de leche, and beaten eggs until you get a smooth paste.
- Assemble and Bake:
- Pour the cheese mixture over the chilled biscuit base in the springform tin.
- Bake in the preheated oven for 45 minutes until the cheesecake is set but still has a slight wobble.
- Remove from the oven and let it cool to room temperature.
- Chill and Serve:
- Once cooled, refrigerate the cheesecake until it is ready to serve.
- Before serving, spread more dulce de leche on top of the cheesecake for an extra indulgent touch.
Enjoying Caramel Cheesecake:
- Caramel cheesecake is best served chilled, allowing the flavors to meld and the texture to set properly. Its creamy, velvety texture and delightful caramel taste make it a delightful treat for any occasion. Serve it as a decadent dessert after a special meal, or indulge in a slice as a delightful afternoon pick-me-up.
- With its rich and comforting flavors, caramel cheesecake is sure to delight everyone at the table and become a favorite dessert for years to come.
