Caramel cheesecake

Caramel cheesecake

Total: 1 hr 15 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 363 kcal
, Fat: 27 g
, Carbohydrate: 24 g
, Protein: 6 g

Ingredients

12 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Nuts

50g walnut kernels
50g hazelnuts
4tbsp sugar
½tbsp lemon juice

Caramel sauce

60g sugar
1tbsp water
1tbsp lemon juice
2dl full cream

Base

120g biscuits (e.g. digestive biscuits)
50g butter, soft

Cream cheese mixture

400g double cream cheese (e.g. Philadelphia)
70g sugar
3 eggs
1tbsp cornflour
½tbsp sea salt
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Utensils

One springform tin (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

Nuts

Toast the nuts in a pan over a medium heat. Add the sugar, continue toasting, shaking the pan occasionally until all the sugar has dissolved. Remove the pan from the heat. Immediately spread the nuts onto a sheet of baking paper, leave to cool. Roughly chop the nuts.

Caramel sauce

Boil the sugar, water and lemon juice in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the cream, continue to simmer and stir over a low heat for approx. 10 mins. until the caramel has dissolved. Remove the pan from the heat, let the caramel cool.

Base

Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix with the butter and half of the nuts. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass.

Cream cheese mixture

Using the whisk on a hand mixer, thoroughly combine the cream cheese, half the caramel sauce and all the remaining ingredients. Spread the mixture over the biscuit base.

Bake

For approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a plate and leave to cool. Top with the remaining caramel sauce and nuts.

Good to know
Shelf life: Cover the cheesecake and keep in the fridge for approx. 2 days.

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