Description
This Caramel Cheesecake features a luscious, creamy filling infused with rich caramel and set on a buttery biscuit crust. With a smooth texture achieved by incorporating gelatin, and topped with a gooey caramel drizzle, this no-bake dessert offers pure bliss in every bite. Perfect for those who love an indulgent, elegant treat that requires no oven baking.
Ingredients
Scale
Crust Ingredients
- 200 grams crushed biscuits (graham crackers or digestive biscuits can be substituted)
- 100 grams unsalted butter, melted
Filling Ingredients
- 500 grams cream cheese, softened
- 150 grams granulated sugar (or powdered sugar for a smoother texture)
- 250 ml heavy cream, whipped
- 200 grams caramel sauce (store-bought or homemade)
- 10 grams gelatin (or vegetarian gelatin/agar-agar)
- 50 ml hot milk (for dissolving gelatin)
Instructions
- Prepare the Base: Crush the biscuits into fine crumbs and combine them with melted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 6-inch springform pan and chill for 30 minutes to allow the crust to set and become firm.
- Make the Filling: Beat the softened cream cheese with granulated sugar on low speed until smooth and creamy. Then, gently fold in the whipped heavy cream and caramel sauce until the mixture is velvety and well combined.
- Incorporate Gelatin: Dissolve the gelatin completely in hot milk, stirring well to ensure no lumps remain. Slowly add this gelatin mixture into the cheesecake filling, blending thoroughly to create a luscious and stable texture.
- Assemble the Cheesecake: Pour the creamy filling into the chilled biscuit crust, smoothing the surface with a spatula. Refrigerate for at least 3 hours to allow the cheesecake to firm up and develop its perfect consistency.
- Add Caramel Topping: Warm the caramel sauce gently until pourable, then drizzle it generously over the set cheesecake, letting it flow naturally over the edges. Return the cheesecake to the refrigerator to let the caramel topping set.
- Serve: Slice the caramel cheesecake into portions and serve chilled. For an ultimate indulgent experience, pair it with a warm caramel latte or coffee.
Notes
- The crust can be made gluten-free by using gluten-free biscuits or crackers.
- For a vegetarian option, use agar-agar or vegetarian gelatin instead of traditional gelatin.
- To make the cheesecake smoother, powdered sugar can be used instead of granulated sugar.
- Ensure the caramel sauce is warm before drizzling to achieve a beautiful, flowing topping.
- Refrigerate the cheesecake for at least 3 hours or overnight for best results.
