Smooth texture
- Use room-temperature dairy and eggs.
- Avoid high-speed mixing.
- Cool gradually.
- Heat and wipe the knife between slices.
Dessert
Caramel Cheesecake
Smooth baked cheesecake with a crisp biscuit base and a controlled caramel sauce cascade.
Ingredients
- 220 g plain biscuits
- 90 g melted butter
- 600 g full-fat cream cheese, room temperature
- 160 g sugar
- 180 g strained yogurt or sour cream
- 3 large eggs
- 1 tbsp cornstarch
- 1 tsp vanilla
- Optional lemon zest
- 200 g Muvellia Caramel-Flavored Sauce
- Optional sea salt and roasted hazelnuts
Product Used
Caramel Flavored SaucePreparation
- Line a 22 cm springform tin and preheat to 160°C. Mix biscuit crumbs with butter, press into the base and pre-bake 10 minutes.
- Mix cream cheese and sugar on low only until smooth. Add yogurt, starch and vanilla, then eggs one at a time.
- Bake 60-75 minutes until edges are set and the center still trembles slightly. Cool 30 minutes in the switched-off oven with the door ajar.
- Chill covered for at least 6 hours. Cut 10 clean slices and finish each with about 20 g caramel sauce.
Storage and service
Keep covered under refrigeration according to the business food-safety procedure. Add sauce close to service.