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or until the center is set and only slightly jiggles when you gently shake the pan. The cheesecake will firm up further as it cools.
Once done, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour to gradually cool down.
After that, remove the cheesecake from the oven and allow it to cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to set. Before serving, drizzle with caramel sauce and garnish as desired.
How to Make
To ensure your caramel cheesecake turns out perfectly, start by carefully preparing the crust. Press the crumbs into the pan tightly, as this will help form a sturdy base for your cheesecake.
Once the cream cheese mixture is ready, don’t overmix it to avoid incorporating too much air, which could cause cracks in the cheesecake.
When baking, remember that a slight jiggle in the center is normal; don’t overbake or it might become dry.
The slow cooling process in the oven helps prevent cracks and keeps the texture creamy.
Additionally, be sure to allow the cheesecake to cool completely before refrigerating. This helps it set properly and enhances the flavors.
If you have the time, refrigerating overnight is ideal for the best results. For serving.
warm the caramel sauce slightly before drizzling it over the cheesecake, as this will give it a smooth and beautiful finish.
For a little extra indulgence, consider topping the cheesecake with whipped cream or even a sprinkle of sea salt for a sweet-salty contrast.
If you prefer a lighter texture, you can substitute the heavy cream with more sour cream, though this will slightly alter the flavor profile.
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