Caramel Cheesecake
A delicious cheesecake packed full of caramel filling with almond brittle. It's a perfect dessert for every occasion.
Ingredients
Base
- 200 g biscuit crumbs
- 113 g butter melted
Filling
- 330 g cream cheese
- 390 g dulce de leche *
- 1 ½ cups heavy cream
- 1 tsp vanilla extract
- 1 ½ tbsp gelatine
- 4 tbsp water
Almond Brittle
- 50 g butter
- 50 g sugar
- 60 g almonds sliced
- ½ tsp vanilla extract
Instructions
Step 1
- Add butter and sugar to the saucepan over medium heat cook until the mixture turns golden brown. Stir in the toasted almonds, vanilla extract into the butter mixture and pour out onto aluminum foil. Let it sit for 10 minutes and harden. Once hard, break it up into small pieces.
Step 2
- Combine the biscuit crumbs with the melted butter, spread on the bottom of the 9-inch springform tin and press down firmly, and put in the fridge while preparing the filling.
Step 3
- Whip the heavy cream until peaks form. Cover and refrigerate.Add the gelatine in the water and microwave for 10 seconds and keep it aside.Beat the cream cheese until smooth. Beat in the dulce de leche, vanilla, and gelatine mixture. Finally, add the whipped cream and beat until the mixture is smooth. Do NOT overbeat it as the whipping cream might curdle. Pour the batter over the prepared crust cover with cling film and allow to set preferably overnight.
- Decorate the cheesecake with almond brittle and some caramel sauce. 😋
Notes
How to make Dulce De Leche: Take the condensed milk and remove the label from your can and place it in a pressure cooker, and fill it with water until the can is covered. Close and pressure cook it on high flame until the first whistle, then in low flame cook for another 40 minutes. Allow it to cool completely.