Cheesecake with Caramel - Thermorecipes

Nutrition Facts (per serving):
Calories: 430 kcal | Fat: 28 g | Carbs: 45 g | Protein: 7 g

Indulge in an Irresistible Treat!

Who can resist a cheesecake? Its creamy texture and mild flavor are enough to delight anyone. But what if we add a delightful salted caramel sauce? The blend of sweet and salty takes this dessert to a whole new level, making it the star of any gathering.

With this recipe, you will learn to create this delicious cheesecake effortlessly using your Thermomix. From the crunchy base to the luscious caramel topping, each step is designed for you to enjoy both the process and the result.

Keep reading and discover how to prepare this bakery-style masterpiece that will captivate your guests from the first bite. It’s time to roll up your sleeves and get started!

Ingredients

For the Crust:

7 oz (200 g) digestive cookies
3.5 oz (100 g) melted butter

For the Salted Caramel Sauce:

2.5 cups (500 g) granulated sugar
5 oz (140 g) salted butter
1.25 cups (300 ml) heavy cream
3.5 oz (50 g) all-purpose flour

For the Sour Cream:

7 oz (200 ml) heavy cream
Juice of ½ lemon

For the Cream Cheese Filling:

24.7 oz (700 g) cream cheese (like Philadelphia)
1.25 cups (250 g) granulated sugar
0.9 oz (25 g) all-purpose flour
1.5 tsp vanilla extract
4 large eggs

Step-by-Step Instructions

1. Prepare the Cookie Crust

Crush the Cookies: Place the digestive cookies in the Thermomix and crush for 20 seconds on speed 3.
Mix with Butter: Melt the butter in the microwave, then add it to the crushed cookies. Combine for 10 seconds on speed 3.
Form the Crust: Press the mixture into a springform pan, creating a compact base with slightly raised edges. Set aside in the refrigerator.

2. Make the Salted Caramel Sauce

Cook the Sugar: In a saucepan over medium-high heat, cook the sugar until it melts and turns golden brown (about 10 minutes).
Prepare Cream and Butter: In the Thermomix, blend the heavy cream and salted butter for 3 minutes at 190°F (90°C), speed 2.
Combine: Gradually pour in the hot caramel while blending at 190°F (90°C), speed 2, until smooth.
Thicken the Caramel: Reserve 1.5 cups of caramel sauce, then mix the remainder with the flour in the Thermomix for 1 minute at 190°F (90°C), speed 2. Pour this over the cooled cookie crust.

3. Prepare the Cream Cheese Filling

Mix Cream Cheese: In a clean Thermomix bowl, blend the cream cheese, sugar, and flour for 2 minutes on speed 1.5.
Add Other Ingredients: Add the sour cream, vanilla extract, and eggs one at a time, blending at speed 4 for 3 minutes.
Pour Filling: Carefully pour the cream cheese mixture over the caramel layer in the springform pan.

4. Bake the Cheesecake

Preheat Oven: Preheat your oven to 350°F (180°C).
Water Bath: Place the cheesecake in a roasting pan filled with water to bake in a water bath. Bake for 1 hour and 45 minutes.
Cool: Allow the cheesecake to cool completely before removing from the pan.

5. Decorate and Serve

Add Caramel: Drizzle the reserved caramel sauce over the cheesecake.
Chill: Refrigerate for at least 1 hour before serving.
Garnish: You may top with nuts or a sprinkle of sea salt for a gourmet touch. Enjoy!

Professional Tips

Avoid Grainy Caramel: Stir the sugar continuously as it melts to prevent clumping.
Perfect Texture: Baking in a water bath ensures a smooth and crack-free cheesecake.
Elegant Presentation: Garnish with caramelized nuts or a touch of flaky sea salt to enhance flavors.

This Cheesecake with Salted Caramel is not only a showstopper but also a recipe that embodies comfort and indulgence. Perfect for family dinners, special occasions, or simply satisfying your sweet tooth!