What would a Sunday afternoon be without a homemade cheesecake? How about a caramel cheesecake variant? Cream cheese is layered on the delicious biscuit base, inspired by the Cheesecake Factory caramel cheesecake recipe.
Ingredients
200 g shortbread biscuits
100 g butter
500 g low-fat curd cheese
500 g ricotta
2 Pk. vanilla sugar
1 tbsp untreated orange peel
110 g of sugar
80 g flour
3 Eggs (Medium)
120 ml of whipped cream
70 g caramel candies
80 g almond kernels (in flakes)
How to make cheesecake
Place cookies in a freezer bag and pound them finely with a rolling pin. Knead the butter with the crumbs and press into a greased springform pan (26 cm), forming a 2 cm high rim. Chill for 20 minutes.
Mix the quark, ricotta, vanilla sugar, orange peel, sugar and flour with the hand mixer. Stir in eggs one at a time. Fill the quark mass into the form and bake in the preheated oven at 160 degrees (convection 150 degrees) on the 2nd rail from the bottom for 50 minutes. Let cool in the mold.
Heat the cream in a saucepan. Finely chop candies and melt in them over a mild heat until a viscous caramel sauce is formed. Carefully mix in the almonds. Remove the cooled cheesecake from the mold, spread the caramel almonds over it.
Cheesecake Factory Caramel Cheesecake Recipe
Ingredients
- 200 g shortbread biscuits
- 100 g butter
- 500 g low-fat curd cheese
- 500 g ricotta
- 2 Pk. vanilla sugar
- 1 tbsp untreated orange peel
- 110 g of sugar
- 80 g flour
- 3 Eggs (Medium)
- 120 ml of whipped cream
- 70 g caramel candies
- 80 g almond kernels (in flakes)
Instructions
- Place cookies in a freezer bag and pound them finely with a rolling pin. Knead the butter with the crumbs and press into a greased springform pan (26 cm), forming a 2 cm high rim. Chill for 20 minutes.
- Mix the quark, ricotta, vanilla sugar, orange peel, sugar and flour with the hand mixer. Stir in eggs one at a time. Fill the quark mass into the form and bake in the preheated oven at 160 degrees (convection 150 degrees) on the 2nd rail from the bottom for 50 minutes. Let cool in the mold.
- Heat the cream in a saucepan. Finely chop candies and melt in them over a mild heat until a viscous caramel sauce is formed. Carefully mix in the almonds. Remove the cooled cheesecake from the mold, spread the caramel almonds over it.
