Butter Caramel Cheesecake
Butter Caramel Cheesecake is a delectable dessert that combines the rich flavors of buttery caramel and creamy cheesecake. This indulgent treat starts with a buttery graham cracker crust that provides the perfect contrast to the smooth and velvety cheesecake filling. The real star of the show is the luscious caramel sauce, drizzled generously over the top,
– 200g of cookies (Digestive type)
– 100g melted butter
– 500g cream cheese (Philadelphia type)
– 100g of sugar
– 3 eggs
– 1 teaspoon vanilla extract
– 200ml of liquid cream
– Caramel sauce (purchased or homemade)
1. Prepare the Base:
to. Preheat the oven to 160°C.
b. Crush the cookies until you obtain fine crumbs.
c. Mix the crumbs with the melted butter.
d. Press this mixture into the bottom of a springform pan and refrigerate while you prepare the filling.
2. Prepare the Filling:
to. In a large bowl, beat the cream cheese with the sugar until the mixture is smooth.
b. Add the eggs, one at a time, mixing well after each addition.
c. Add vanilla extract and heavy cream. Mix well.
to. Pour the filling over the cookie base in the mold.
b. Bake in the preheated oven for 50-60 minutes or until the center is almost set.
c. Turn off the oven and leave the cheesecake inside with the door ajar for 1 more hour.
to. Remove the cheesecake from the oven and let it cool completely.
b. Once cool, refrigerate for at least 4 hours, or better overnight.
to. Before serving, pour caramel sauce over the cheesecake.
b. If you like, you can add a little sea salt on top of the caramel for a “salted caramel” touch.