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How to make caramel cheesecake: recipes. Caramel marble cheesecake Cheesecake with apples and caramel

Caramel cheesecake can be made at any time of the year - it is so tender and cool that it will look perfect on the summer dinner table; so nutritious that in the winter cold it can pleasantly saturate, and in the spring - invigorate and give strength...


Another advantage of this dessert is its ease of preparation and speed. You just need to take care of the base in advance - a cookie crust or breadcrumbs. The filling in this recipe will be cream of Philadelphia cheese, cream and condensed milk.

Ingredients for the cheesecake base

  • cookies - 220 g
  • butter - 90 g

Ingredients for cream filling

  • Philadelphia cheese - 400 g
  • condensed milk -220 g
  • cream - 200 ml
  • gelatin - 15 g

Ingredients for caramel sauce

  • sugar - 180 g
  • water - 2 tbsp.
  • fresh cream-120 ml

How to make cheesecake with caramel sauce

  1. First of all, you need to prepare the base for the dessert: finely crumble the cookies in a blender, add softened butter, mix everything thoroughly and place in a springform baking dish with a diameter of 24 cm. Place the base in the oven so that it is slightly baked and at the same time becomes hard. Bake at 180 C for 15 minutes. Once the base is ready, cool and refrigerate for 1 hour.
  2. Next, let's make the cream. Gelatin must be soaked in cold water. In a large bowl, mix Philadelphia cheese and condensed milk, add warm cream, in which the previously soaked gelatin was previously dissolved. All ingredients must be carefully mixed and the resulting cream must be poured onto the cheesecake base, leveling it over the surface with a spoon or spatula.
  3. Place the cheesecake in the refrigerator for at least 3-4 hours while you make the caramel sauce. Pour water into a saucepan with a thick bottom, add sugar and, stirring constantly, cook the caramel until the syrup begins to thicken. Next, add the cream and continue stirring the caramel for a few more minutes. Turn off the heat and let the caramel cool.
  4. You can make caramel decorations from part of the sauce by pouring hot caramel onto parchment in the form of various figures and letting it harden in this state.
  5. As soon as the creamy mass of the cheesecake becomes completely solid, the dessert should be served, garnished with caramel sauce and caramel figures.

Options for experimenting

To ensure that the recipe is always new and the cheesecake doesn’t get boring, you can replace Philadelphia cheese with mascarpone or ricotta. It is quite possible to replace the excessive sweetness of caramel sauce with a more noble taste of dark chocolate, coconut milk sauce or apple mousse. It all depends on your tastes and your imagination!

Hi all! I am glad to see you again on the pages of this best site dedicated to cooking. And today I suggest you prepare a very tasty no-bake caramel cheesecake with condensed milk, where the recipe is presented step by step for your convenience.

Minimum effort with excellent results – that’s the motto of this dessert! Delicate taste, delicious aroma and attractive appearance - everyone will simply be delighted.

In addition, such a cheesecake does not require any exotic products - everything is accessible and simple. Therefore, even a beginner can prepare an unforgettable dessert at home. Be sure to try it!

Ingredients:

1. Boiled condensed milk - 300 gr.

2. Water - 70 ml.

3. Gelatin - 30 gr.

4. Butter - 160 gr.

5. Peeled walnuts - 40 gr.

6. Shortbread cookies - 250 gr.

7. Cottage cheese (any fat content) - 750 gr.

8. Chocolate - for decoration

Cooking method:

1. First, place the cookies and nuts in the bowl of a food processor or blender.

2. Grind them thoroughly to obtain fine crumbs. If you don’t have such devices, it doesn’t matter - you can easily use a regular rolling pin used to roll out dough.

3. Now melt the butter, warm it slightly (optional).

4. Pour out the cookie crumbs with nuts. Mix thoroughly.

5. Place in a mold with a diameter of 18 centimeters.

6. At the same time, we form high and even beautiful sides (to do this, they need to be pressed very tightly against the walls of the mold). You also need to press the bottom. Place in the refrigerator for 30 minutes.

7. Meanwhile, pour the gelatin in a bowl with cold water and leave until it swells for half an hour.

8. Let's make the filling - put the cottage cheese with boiled condensed milk in a blender.

9. Grind there to form a uniform and homogeneous mass.

10. When the gelatin swells, heat it in a steam bath or in the microwave and add a tablespoon of the resulting curd cream and mix. Add the gelatin mixture to the bowl with the cottage cheese cream and stir thoroughly.

11. We take our workpiece out of the refrigerator and put the filling in it up to the level of the sides.

Level it out and put it in the refrigerator for 3-6 hours.

12. Meanwhile, plan some chocolate chips.

13. After time has passed, take it out, sprinkle with chocolate chips if desired, and serve. Bon appetit!

If you want, you can always change the recipe. For example, experiment with condensed milk, using regular condensed milk instead of boiled milk. Or reduce calories by using low-fat cottage cheese. If this doesn’t bother you much, then prepare a dessert by adding a little sour cream to the cottage cheese. Instead of condensed milk, you can add a little honey or jam.

When you want something not so sweet, add not condensed milk to the cottage cheese, but cheese (you can add sour cream). Interesting options are to add cocoa or coffee, fruits or berries to the filling. For example, make banana or strawberry, blueberry or kiwi cheesecake.

Also, the cookies themselves can change the taste of the dish, so try using or baking them yourself with spices (cinnamon, cloves), vanilla or cocoa. I like the dessert for which they take savoiardi (by the way, I highly recommend making a wonderful tiramisu with these cookies).

Also try making cheesecake in a slow cooker. You can decorate the dessert not only with chocolate, but also with fresh fruits, berries, and nuts. It will turn out even tastier and improve the appearance of the cheesecake. You can serve it with tea or coffee, or just with water - the main thing is that you like it.

Cook only from quality ingredients and with love. Share this recipe with your friends and subscribe to the blog and win cash prizes! See you again!

All ingredients should be at room temperature.

Grind the cookies into crumbs using a blender.


Add melted butter and stir. Transfer to a springform pan and press down along the bottom (no need to make sides).


Place the pan in an oven preheated to 160 degrees and bake for 10 minutes. Remove and cool.

Whisk the cheese with the sugar until smooth and homogeneous. Gradually add sour cream, eggs and vanilla. We try not to overbeat the mixture - if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.


For the caramel mass, mix boiled condensed milk with egg until smooth.


Pour the cheese filling onto the base. Spoon the caramel mixture on top. Take a toothpick and make streaks on the surface of the cheesecake.

Place the mold in an oven preheated to 160 degrees, at the bottom of which there is already a mold with boiling water. Bake the cheesecake for about an hour.


It is very important not to overcook the cheesecake in the oven, otherwise it may crack when cooling. It’s quite easy to determine if the cake is ready - tap the side of the pan with a spoon: only the middle of the finished cheesecake should shake (5-6 cm in the center).

Leave the finished cheesecake in the oven for 40 minutes, then remove and let cool at room temperature. After that, put it in the refrigerator for 4 hours, or better yet, overnight.

Before serving, run a knife along the sides of the pan, remove the side and transfer the cheesecake to a plate.


Enjoy your tea!

I recently discovered a product called cane sugar. I was surprised that it changes the taste of desserts, and obviously for the better. Today we’ll try to make cheesecake with it, and you’ll see for yourself: just a small amount of brown sugar is enough for the baked goods to acquire a pleasant color and rich caramel taste.

The base for the caramel cheesecake will be cookies. This will save us from fiddling with the dough. The curd filling is also quick and easy to make, so this cheesecake is a hassle-free dessert. In summer it is very important.

Note: be sure to cool the cheesecake before eating; a hot dessert may simply fall apart when cutting.

Ingredients

  • sugar cookies 300 g
  • butter 100 g
  • cottage cheese 8% 300 g
  • cane sugar 1 cup + 1 tbsp for top
  • sour cream 20% 200 g
  • eggs 2 pcs

How to make caramel cheesecake

  1. I am preparing everything necessary. I take out the butter in advance; the recipe will require softened butter.

  2. Using a food processor, grind the sugar cookies until crumbly. It is not necessary to achieve “flour”, so you can break the cookies with your hands. I add butter.

  3. I mix. The mass will become like wet sand.

  4. I pour the cookies into a baking dish (it’s more convenient to use a springform pan), diameter 24 cm. Using my hands, I distribute and compact the crumbs in an even layer along the bottom and sides. I reserve a third of the crumbs for sprinkling on the top of the cheesecake.

  5. For the filling, put cottage cheese, brown sugar (1 cup), sour cream and eggs in a bowl.

  6. Using an immersion blender I achieve a smooth curd mass with a pleasant caramel color.

  7. I mix the reserved cookies and cane sugar.

  8. Pour the curd mixture into the mold and sprinkle with crumbs.

  9. I bake in the oven at 180 degrees for 20 minutes, then, without opening the door, I leave the caramel cheesecake inside until it cools completely.

  10. The delicious caramel dessert is ready to enjoy.

Step 1: prepare the base for the cake.

First, we need to prepare the base of our future cake. Place the cookies in a blender bowl and grind at high speed until crumbly. This process will take you about 1 minute. At the same time, if you are using large cookies, you must first break them into smaller pieces and then grind them using a blender. Pour the finished crumbs into a deep plate. Next, take the butter out of the refrigerator and transfer it to a small saucepan. Turn the stove temperature to a low level and place a pan of oil on the burner. While constantly stirring with a kitchen spatula, melt the butter, and when it starts to boil, turn off the heat. Then wait a few minutes for the hot oil to cool slightly and after that, pour it into the crushed liver.
Afterwards, cover the bottom of the baking dish with baking paper and use a spoon to transfer the loose mass. Next, thoroughly mix the butter with the crumbs until smooth and with clean hands form a dense cake. Place the prepared cake base in the refrigerator for about 50 - 60 minutes. At the same time, to prevent the cake from absorbing excess odors, it can be covered with plastic wrap.

Step 2: prepare the cake filling.


Open a can of condensed milk and pour the required amount into a deep plate. Add cream cheese to it and, using a whisk or regular fork, mix into a homogeneous mass. Next, pour the required amount of cream into a clean and dry mixer cup. Then turn on the mixer first at the lowest speed and then gradually increase it. While whipping, add to cream 2 tablespoons sugar, just do it very carefully. When the milk component has whipped sufficiently, do not turn off the mixer immediately, but also gradually reduce the speed. This process will take you about 4 minutes, the time will depend on the cream itself, its fat content and brand. To ensure that this ingredient does not separate. Behind 15 - 20 minutes before After whipping, put it in the refrigerator, so you will definitely get fluffy, airy whipped cream. Carefully add the finished mass to the mixture of condensed milk and cream cheese, add vanillin. Then mix everything with a whisk until smooth. Now you need to prepare the gelatin. Pour clean distilled water into a deep plate. Dip the gelatin sheets into the water and soak them for about 5 to 8 minutes. Turn the stove temperature to a low level, pour water into a pan with a thick bottom and place it on the burner. Transfer the softened gelatin into a saucepan and melt the plates until liquid. This will happen in just a couple of seconds.
And we pour the liquid component into our filling. After this, quickly mix all the contents into a homogeneous white mass.

Step 3: prepare the cheesecake.


After the required time has passed, remove the pan with the cake from the refrigerator and, if necessary, remove the plastic wrap. And carefully pour our filling into the container. Give the surface a smooth look and put it back in the refrigerator for at least 3 hours. During this time, the gelatin will completely harden and we will have a cheesecake with an amazingly tender filling and vanilla aroma.

Step 4: Prepare the caramel for the cheesecake.


When our dessert is ready, take it out of the refrigerator and proceed to the last stage of preparation. Turn the stove temperature to medium and place a thick-bottomed pan on the burner. Warm it up for about 1 minute and pour in the rest of the sugar, this is about 170 - 180 grams. After just 5 minutes, the sugar around the edges will begin to darken and melt. And after 10 minutes, almost all of the sugar component will melt into a brown amber mass. Stir the contents with a kitchen spatula throughout the entire process. Caramel should have a homogeneous mass. Then move the pan to a cold burner and add about 2 - 3 tablespoons of warm water. As soon as this happens, the caramel will begin to bubble intensely, so be very careful.
Cool the finished caramel slightly. And after that, pour it over the cheesecake. Then put the dessert in the refrigerator again for 20 minutes.

Step 5: Serve the caramel cheesecake.


Before serving, carefully remove the cake from the mold and place it on a beautiful plate. This cheesecake can be decorated with fresh berries such as strawberries, blueberries or chopped nuts. In any case, our dessert is ready, all that remains is to brew fresh tea or coffee and you can invite your family to the table.

You don't have to use a blender to grind the cookies into crumbs. Simply place the cookies in a plastic bag and use a regular rolling pin to crush the cookies into crumbs. In this case, it is better to divide the entire volume of cookies into several batches to make it more convenient to work.

Cream with a fat content of less than 30% will not whip. Therefore, when purchasing this ingredient, pay attention to the packaging.

If during the process of preparing caramel, combining it with water, you get lumps, then return the pan back to the heat. And mix the contents until smooth.

You can use Philadelphia or Almette cheese as cream cheese.