Norwegian Caramel Cheesecake

Ingredients

• 200g (7oz) digestive biscuits 200g (7oz) digestive biscuits
• 100g (3.5oz) unsalted butter, melted 100g (3.5oz) unsalted butter, melted
• 500g (18oz) cream cheese, softened 500g (18oz) cream cheese, softened
• 200g (7oz) granulated sugar 200g (7oz) granulated sugar
• 3 large eggs 3 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 200ml (7fl oz) heavy cream 200ml (7fl oz) heavy cream
• 200ml (7fl oz) caramel sauce 200ml (7fl oz) caramel sauce
• Whipped cream, for garnish Whipped cream, for garnish
• Caramel sauce, for drizzling Caramel sauce, for drizzling

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 6g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
3. 3.
   In a bowl, combine the crushed biscuits with melted butter until well mixed.
4. 4.
   Press the biscuit mixture into the bottom of a greased 9-inch springform pan, creating an even crust.
5. 5.
   In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
6. 6.
   Add the eggs, one at a time, beating well after each addition.
7. 7.
   Stir in the vanilla extract and heavy cream until fully incorporated.
8. 8.
   Pour half of the cream cheese mixture over the prepared crust.
9. 9.
   Drizzle half of the caramel sauce over the cream cheese mixture.
10. 10.
    Repeat the layers with the remaining cream cheese mixture and caramel sauce.
11. 11.
    Use a knife to gently swirl the caramel sauce into the cream cheese mixture, creating a marbled effect.
12. 12.
    Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is lightly golden.
13. 13.
    Remove from the oven and let it cool to room temperature.
14. 14.
    Once cooled, refrigerate for at least 4 hours or overnight.
15. 15.
    Before serving, garnish with whipped cream and drizzle with additional caramel sauce.

Treat your ingredients with care...

• Cream Cheese — Make sure the cream cheese is softened at room temperature before using to ensure a smooth and creamy texture.
• Caramel Sauce — Use a high-quality caramel sauce for the best flavor. You can also make your own caramel sauce at home by melting sugar and adding cream and butter.

Tips & Tricks

• For a more intense caramel flavor, you can drizzle additional caramel sauce over the cheesecake just before serving.
• To achieve a perfectly smooth cheesecake, make sure all the ingredients are at room temperature before mixing.
• Allow the cheesecake to cool completely before refrigerating to prevent condensation from forming on the surface.
• To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.
• Serve the cheesecake chilled for the best taste and texture.

Serving advice

Serve each slice of Norwegian Caramel Cheesecake on a dessert plate, garnished with a dollop of whipped cream and a drizzle of caramel sauce. Pair it with a cup of freshly brewed coffee or a glass of cold milk for a delightful dessert experience.

Presentation advice

To enhance the presentation of the Norwegian Caramel Cheesecake, you can dust the top with a sprinkle of cocoa powder or decorate it with caramel swirls. Place the cheesecake on a decorative cake stand or serving platter to make it the centerpiece of your dessert table.