Caramel cheesecake

Name: Caramel cheesecake
Ingredients: 160 g granulated sugar; 75 ml milk or cream with 30% fat; 150 g cinnamon digestive biscuits; 50 g palm oil or butter; 600 g yogurt cheese; 3 medium eggs; 65 g corn starch; 35 g wheat flour

Dessert - Caramel cheesecake by Ruxanda F. - Recipia

Caramel cheesecake bakes for 50-60 minutes, with a cinnamon biscuit base and a creamy filling. It’s usually served cold, after lunch or dinner; the yogurt cheese and caramel make for a dense slice, with a slightly soft center when it comes out of the oven, which sets as it cools beneath the thin biscuit crust. I cut it into thin slices and serve it straight from the fridge. Preparation: 25 minutes. Cooking: 57-68 minutes. Resting: 12 hours and 30 minutes. Total time: 13 hours and 52 minutes-14 hours and 3 minutes. Serves: 8. Approximately 410 kcal and 11 g protein per serving.

Ingredients

For the caramel

160 g granulated sugar
75 ml milk or cream with 30% fat

For the crust

150 g cinnamon digestive biscuits
50 g palm oil or butter

For the filling

600 g yogurt cheese
3 medium eggs
65 g corn starch
35 g wheat flour

Preparation

1. Put the sugar in a heavy-bottomed, tall-sided saucepan. Cook over medium heat for about 6 minutes, until the edges turn golden; swirl the pan once, then leave it over low heat for another 1-2 minutes and turn off the heat. Stand back when you pour in the milk or cream, as the mixture may splatter. Stir and let the caramel cool to room temperature. 2. Crush the biscuits in a food processor or in a sturdy bag with a rolling pin until evenly fine. Mix them with the palm oil or butter. Line the base and sides of an 18 cm springform pan with baking paper, press the mixture over the base and sides, then refrigerate the pan for 30 minutes. 3. Beat the yogurt cheese with the cooled caramel. Add the eggs one at a time, beating after each addition, then mix in the flour and starch. 4. Heat the oven to 180 °C. Pour the filling into the pan and bake for 50-60 minutes, until the edges are set and the center still wobbles slightly. Put a tray under the pan to catch any palm oil or butter that may leak out. 5. Let the cheesecake cool completely before cutting it, preferably for 12 hours.

Notes

The yogurt cheese can be replaced with 600 g mascarpone or ricotta; the biscuits contain gluten, and the filling contains dairy and eggs. A slice goes well with black coffee, without sugar. Sometimes the yogurt cheese still releases whey after draining; leave it in the cloth until it stops dripping, otherwise the filling may stay soft. Ricotta has a grainier texture, and a few extra seconds of mixing will smooth it out. Caramel turns bitter quickly once it becomes golden, so turn off the heat before it darkens. Caramel made with cream thickens more as it cools than caramel made with milk. Cooling is the part that’s easy to rush; I only slice it once the center is cold. Covered, the cheesecake keeps in the fridge for up to 3 days and can be baked a day ahead.

Frequently asked questions

How do I make yogurt cheese for the filling?

Leave the yogurt to drain in a tightly woven cloth for 12-24 hours, then weigh out 600 g for the filling.

Can I use cream cheese instead of yogurt cheese?

Yes, use 600 g cream cheese and leave it at room temperature for 15 minutes before beating it.

What should I do if the caramel hardens when I add the milk?

Put the saucepan over low heat for another 2-3 minutes and stir until the hardened pieces dissolve.

Why does the top crack as it cools?

A sudden change in temperature can crack the filling; leave the pan in the switched-off oven for 10 minutes, with the door ajar, before taking it out.