Caramel for cheesecake recipe at home. Homemade Salted Caramel Cheesecake Recipe

Which can be easily prepared at home. Today we will offer you several interesting recipes for this dish.

No Bake Caramel Cheesecake

The original dessert has an attractive appearance and excellent taste. For it we will take the following products:

Boiled condensed milk - 300 g.
Gelatin - one and a half tablespoons.
Cottage cheese - 750 g.
Walnuts - 40 g.
Water - five tablespoons.
Butter - 160 g.
Shortbread cookies - 250 g.

How to make caramel cheesecake? Read the dessert recipe below:

Break up the cookies and place them in the bowl of a food processor. Add walnuts to it and grind the products until very fine crumbs.
Mix the mixture with melted butter.
Cover the bottom of the springform pan with parchment and lay out our “dough”. Compact the crumbs and form sides.
Place the mold with the base in the refrigerator for half an hour.
Pour gelatin with water and leave it alone for half an hour.
Combine condensed milk with cottage cheese and mix. This can be done using the same food processor.
When the gelatin swells, heat it in the microwave and wait until it is completely dissolved. Combine the finished product with two tablespoons of curd mass.
After this, mix the gelatin with the caramel filling. Pour the resulting mixture into the mold and smooth it out.

Place the cheesecake in the refrigerator for three hours.

Caramel cheesecake. Recipe with photo

A delicious dessert can be prepared for any family celebration or just for evening tea. This time we will need the following products:

250 grams of cookies.
50 grams of almonds.
100 grams of melted butter.
500 grams of ricotta.
250 grams of mascarpone.
130 grams of heavy cream.
Four chicken eggs.
200 grams of brown sugar.
Half
Two spoons of maple syrup.
A pinch of salt.

To make caramel sauce, use:

125 ml cream.
30 grams of butter.
80 grams of brown sugar.
A little salt.

For topping we will need:

30 grams of cream.
Three spoons of powdered sugar.
Vanilla sugar to taste.

Caramel cheesecake without cottage cheese is prepared as described below.

Recipe

Grind the cookies into crumbs using a blender and then combine them with ground almonds.
Mix the products with butter.
Place in pan and then form a dessert base using ground biscuits and almonds. Press the “dough” to the bottom and lay out the sides.
Place the mold in the freezer for half an hour.
In a large bowl, combine cheeses and cream with a mixer.
When the mass becomes fluffy, add to it and mix again.
Beat four eggs with a mixer and gradually add them to the filling.
Add salt, vanilla seeds and maple syrup.
Mix all the ingredients thoroughly and place the filling on the base.
Place the dessert in the preheated oven for 90 minutes. Once the cheesecake has cooled, place it in the refrigerator for three hours (up to overnight).
To prepare, pour the cream into the pan and add butter to it. Add brown sugar and salt. Cook the sauce after boiling for about seven minutes. When it becomes thick enough, remove the pan from the heat and cool.
Next we prepare the topping. To do this, whip the cream with vanilla sugar and powdered sugar. Place the finished product on the cheesecake.

Pour the cooled caramel over the dessert and decorate it as desired.

Homemade cheesecake without baking

Curd cheese will give your dessert a special taste that your guests will certainly appreciate. What products will you need this time? See the list here:

Cookies - 250 g.
Butter - 150 g.
Cream - one and a half spoons.
Gelatin - one and a half tablespoons.
Curd cheese of any brand - 750 g.
Brown sugar - 200 g.
Condensed milk - one can.
Almonds for decoration.

Homemade caramel cheesecake is prepared as follows:

Finely chop the cookies with a blender and mix them with butter (110 grams).
Place the base in a mold lined with baking paper and mold the sides.
Cover the resulting structure with cling film and place the mold in the refrigerator for 30 minutes.
Soak gelatin in cream.
Beat cream cheese with sugar (150 grams) until smooth.
Place condensed milk, remaining sugar and 40 grams of butter in a saucepan. Place the bowl over low heat and stir the contents. Cook the caramel for another five minutes after boiling.
Combine the filling with gelatin, and then add caramel to them. Mix the products in two motions so that they do not turn into a homogeneous mass.
Place the filling on the base and put the future dessert in the refrigerator.

After a few hours, decorate the cheesecake with almonds and serve.

Cheesecake with caramel “Tenderness”

If you want to surprise your loved ones, then be sure to pay attention to this recipe. Caramel cheesecake with pastries is not too difficult to prepare, but the result will bring you well-deserved praise from guests and relatives.

For the base take:

120 grams of sugar cookies.
60 grams of butter.

Products for filling:

600 grams of creamy curd cheese.
150 grams of sugar.
teaspoon
Three chicken eggs.
100 grams of fat sour cream.

We will prepare caramel from:

Chicken egg.
300 grams of boiled condensed milk.

How to make a delicious and tender caramel cheesecake? Read more about this.

Recipe

Place the cookies in a blender bowl and grind.
Mix the crumbs with butter and place them on the bottom of the pan. Press the “dough” firmly to the bottom (we won’t make sides this time).
Bake the base in the oven at 160 degrees. The whole process will take about ten minutes.
Beat the cheese and sugar with a whisk. Gradually add sour cream, eggs and vanilla.
Mix condensed milk with egg until smooth.
Place the cheese filling on the base. Place caramel on top of it and use a toothpick to make streaks.

Place the cheesecake pan in the oven, and place a bowl of water underneath it. Cook the dessert for no more than an hour, then cool it at room temperature. Place the cheesecake pan in the refrigerator for several hours and then serve the dessert.

Cheesecake with apples and caramel

An original dessert with an unusual taste will win the hearts of your family. Prepare the following ingredients to prepare it:

Recipe

First let's make the caramel sauce:

Combine sugar and butter in a large skillet, gradually bringing mixture to a boil.
Add apples to the pan, which must first be peeled and cut into small slices.
When the excess liquid has evaporated, pour in the cream and stir.

Cool the finished sauce to room temperature. After that, start preparing the base:

Grind nuts and cookies in a food processor.
Mix the crumbs with soft butter.

Pour the “dough” into the mold, shape the bottom and sides out of it. Let's move on to preparing the filling:

Mix cream cheese and sugar.
Add eggs one at a time and then add sour cream.
Mix the ingredients thoroughly.

Assembling dessert:

Place the apple filling in the pan on top of the base and smooth the surface.
Spread the cheese mixture over it.

Bake the dessert in a water bath for 40 minutes. When the cheesecake is ready, cool it and place it in the refrigerator overnight. Prepare caramel from sugar, butter and cream. Gently cover the surface of the dessert with it.

We found a recipe for caramel and cheesecake - with pastries, but without cottage cheese - in Olesya Kuprin's book "Will you have a cake?" No need for sugar. bake cheesecakes or sochniki.... or some kind of cottage cheese casserole, manna... and plenty of all sorts of baked goods with cottage cheese. ehhh, if only they would give us something...

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Another recipe. Salt and pepper the ribs. Then fry over high heat in olive oil until golden brown. In a saucepan, fry onions, carrots and celery in a ratio of 2:1:1, add a little flour and tomato sauce. Then pour in almost the entire bottle of red wine...

Time

Active time:

Passive time:

Rating

Recipe rating:
5 out of 5

This cheesecake falls under the category of no-bake cheesecakes. They are also called British cheesecakes. Gelatin is used to hold the curd mass together. Agree, this dessert is very suitable for summer. A delicate, cool and very tasty delicacy.

And you don’t need to turn on the oven. In addition, I think you already guessed, the cheesecake contains caramel, which gives a special charm and taste to this dessert. I made the cheesecake from grated cottage cheese, and if you want, you can replace the cottage cheese with cream cheese, it will turn out even tastier, though a little higher in calories, but sometimes you can treat yourself.

Preparing the base for the cheesecake. For this you will need 200g. shortbread cookies and 80g. softened butter. I make the cookies myself. You can see its preparation in the recipe: “Curd cheesecake with peaches.” You can also use store-bought cookies.

Grind the cookies into crumbs. Add softened butter. Mix well.
Cover the bottom of the springform pan with parchment. This will make it easier to remove it from the mold. Cover the sides with border tape. This is necessary so that the sides are perfectly even. I used a cut up stationery file. Pour the crumbs into the bottom of the mold, distribute them and compact them with the bottom of the glass. Place in the refrigerator to cool.
Prepare caramel sauce. To do this, take: 150 ml of water 375 g. sugar 225ml cream 33% for heating 150ml cream 33% room temperature 30g. gelatin 150ml water for gelatin 1 teaspoon vanilla extract or vanilla pod
Soak the gelatin. Pour water into a thick-bottomed pan and then add sugar. DO NOT MIX!
Pour 225 ml of cream 33% into a saucepan and heat over low heat. We don't boil! Leave the remaining cream at room temperature.
Cooking caramel. Place the water and sugar on medium heat. DO NOT MIX THE CARAMEL IN ANY EVENT! Otherwise, it will crystallize and caramel will not work. Cook until amber in color. This happens quite quickly.
While the caramel is cooking, prepare the nuts for decoration. We put them on wooden skewers or toothpicks. As soon as the caramel has turned amber, dip the nuts in it and remove. CAUTION, the caramel is very hot!
Remove the caramel from the heat and add room temperature cream, stir. This is necessary to gradually lower the temperature.
Add the swollen gelatin. In this case, it is fundamentally unimportant whether it is melted or simply swollen. It will dissolve in hot caramel. Stir until smooth. Leave to cool to room temperature (or in a cold water bath).
Prepare the curd part of the cheesecake. For this we take: 600g. cottage cheese 375g. yogurt 225ml cream 100g. powdered sugar 1 teaspoon orange zest
First wipe the cottage cheese through a sieve. Combine cottage cheese, yogurt, cream, powdered sugar and orange zest in a mixer bowl.
Add 2/3 of the caramel sauce and mix well. Since I didn’t grind the cottage cheese, grains remained in the mixture. I had to grind everything together, I really wanted to get a delicate texture.
Pour the mixture onto the frozen sand base. Place in the refrigerator to harden for 2 hours.
When the curd mass hardens, pour the remaining caramel sauce on top. Since the sauce contains gelatin, it hardens. Before pouring it onto the curd mass, the sauce should be slightly melted in a water bath until slightly fluid (do not overheat). After this, put the cheesecake in the refrigerator for 15 minutes to harden the caramel. You can simply pour caramel sauce over the cheesecake to create beautiful drips.
Remove the cheesecake from the mold, place it on a plate, and remove the protective film from the sides. Decorate the cheesecake with caramelized nuts. I also applied the design with melted chocolate.
Serve the cheesecake to the table. Let's help ourselves. Bon appetit!

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

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.
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.
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.
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.
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!

I tried cheesecake for the first time in Spain. After a hearty and very tasty lunch at one of our favorite Italian restaurants, we were, as usual, offered dessert. Restaurant tables often have glossy sheets of paper folded in half with a photograph of one of the restaurant's dishes, and on that hot day it featured a slice of ivory cheesecake generously doused with blueberry sauce. It was cheesecake. Then the popularity of this dessert seemed to me to be a fashion trend, at least in our country, so I decided to dispel all the myths and find out why it is so popular. And I didn’t expect at all that after this I would become an absolute fan of cheesecake! He was so good there! The dense, deep, viscous and moderately airy texture with the characteristic taste of cream cheese, the crispy base with a bright creamy aroma and the sweet berry sauce left me in no doubt about the popularity of cheesecake in the world! It is at the same time tender and dense, smooth, spreads like a silken wave in your mouth and excites all the receptors. I want to eat piece after piece without stopping.

Of course, after that I started ordering it in different cafes and coffee shops and comparing tastes and textures. But consistently the best for me is a dense cheesecake. And you can’t say that this is the most correct or the most delicious, there are many varieties of this pie, especially in Europe, some like it airy, some like it artificial, like at Starbucks. In our city, I found one place where I like it 100%, we go there just for it, sometimes we even call in advance to find out if it is in stock. I ate it every week, and sometimes we ordered three pieces for two! It’s even difficult to count how many servings were eaten in a year :) Then I started cooking it at home, trying different options. The difficulty was not in the cracks on its smooth surface; I never had problems with that. The difficulty was to find the right texture and taste. Much depends on the cream cheese, but the ratio of other ingredients is equally important. After I quenched my classic cheesecake cravings a bit, I started trying different variations and below is the caramel cheesecake recipe. The recipe can also be found in Russian Foodie magazine on page 190.

Caramel cheesecake

Ingredients:

200 g cookies

100 g butter

1/3 tbsp powdered sugar

¼ tsp salt

550 g of cream cheese (you cannot replace cream cheese with cottage cheese, ricotta, processed or any other cheese! There is no need to make a casserole out of cheesecake. Now they don’t bring Philadelvia to us, so I cook with Natura, Almette or Kaymak cheese.)

½ tbsp powdered sugar

½ cup creamy caramel

1 tsp vanilla extract

1.5 tbsp flour

1 tsp lemon zest

Preparation:

Crush the cookies into crumbs, mix with soft butter, powdered sugar and salt. Lay out the bottom and sides of a tall mold with a diameter of 18-20 cm and compact the crumbs. Bake at 200 degrees for 10 minutes. Meanwhile, mix room temperature cream cheese with powdered sugar and vanilla extract. Add caramel. If the caramel is too thick, heat it slightly until it becomes thinner, but not hot. Add the eggs and yolk to the cheese mixture, one at a time, mixing well each time, but not beating. Add flour and zest. Pour the cream filling into the mold. Place in an oven preheated to 200 g and bake for 15 minutes, then reduce the temperature to 160 g and bake for another 30-40 minutes. Check the readiness of the cheesecake by lightly tapping the pan; the center should jiggle easily, but the edge should not. Cheesecake can be cooked in a water bath; to do this, you need to wrap the mold in foil, place it on a baking sheet and pour boiling water into it so that it reaches the middle of the mold, and bake at 160 degrees for about an hour. I bake cheesecake without a water bath, but put a container of water on the bottom of the oven. The temperature should be high for the first 15 minutes, and then it should be baked at 160 degrees, in which case there should be no cracks. Leave the cheesecake in the oven with the door slightly open for several hours. Half an hour after this, you can run a sharp and thin knife along the edge of the mold, separating the cheesecake from it. Return it to the oven. After 1.5 hours, remove the cheesecake along with the pan and pour the caramel sauce over the top, then put it in the refrigerator for at least 6 hours, preferably overnight.

Caramel cheesecake

Ingredients:

200 grams finely ground graham crackers

100 grams unsalted butter, melted

1/4 teaspoon salt

Very tall cheesecake filling:

550 grams cream cheese, softened

1 1/2 tablespoons all-purpose flour

1 teaspoon finely graded lemon zest

1 large egg yolk

1/2 teaspoon vanilla

Preheat oven to 200 C degrees. Make crumb crust: Stir together crust ingredients and press onto the bottom and up the sides of a buttered 18-20 cm springform pan. Bake it about 10 mins. Make very tall cheesecake filling: Beat together cream cheese, sugar, caramel, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolk, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions. Set oven temperature to 190 C degrees. Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. Reduce the temperature to 160 degrees and continue baking until the cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 40-60 mins more. Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.