Sunday, 25 September 2011

Layered Caramel Cheesecake


I bought a block of Philadelphia cream cheese before the start of summer as I promised a reader that I will feature another cheesecake recipe from this book. But a few months has passed and that block of cream cheese still sat in my fridge! With only a few days left before it expires, I had no choice but to finally drag myself to the kitchen early in the morning today and made a layered caramel cheesecake.

The recipe below may seem long but it is definitely not difficult or complicated at all, just a bit time-consuming. If you're a fan of caramel, this is the recipe that you should not miss!

Layered Caramel Cheesecake Recipe
Recipe from ちっちゃなスクエアケーキのレシピブック


Ingredients:

For the base:
100g digestive biscuits
40g unsalted butter

For the plain filling:
120g cream cheese
110ml fresh cream
30g castor sugar
4g gelatin sheet
2 tablespoons milk
1/2 teaspoon brandy

For caramel filling:
45g castor sugar
1 tablespoon water
140ml fresh cream
120g cream cheese
2 tablespoons fresh cream
1 tablespoon castor sugar
4g gelatin sheet

1 tablespoon coarse sea salt

Method:

To prepare the base:
1) Grease and line a 15X15cm square pan with parchment paper.
2) Melt butter in a saucepan. Pour the biscuit crumbs over the melted butter and stir until uniformly moist.
3) Pour the crumbs into the pan. Using fingers, press the crumbs to form an even layer on the base of the pan.
4) Keep the pan in the freezer for at least 30 minutes.

To prepare the plain filling:
1) Using an electric mixer, mix cream cheese and sugar in a medium bowl until light and fluffy.
2) Add 55ml of fresh cream and brandy, whip until well combined. Set aside.
3) Soak the gelatin sheet in a bowl of cold water. Remove from water as soon as the sheet soften, wring gently to remove excess water, set aside.
4) In a saucepan, heat up milk and 55ml of fresh cream. When the mixture starts to boil, remove from heat immediately. Let it rest for 2 minutes. Add the softened gelatin and stir until it dissolves. Let the cream-milk mixture cool to room temperature.
5) Add cream-milk mixture into cream cheese mixture from Step 2. Stir until well combined.
6) Scrape the batter into the pan with cookies base. Keep the cheesecake in the fridge for at least 1.5 hours.

To prepare the caramel filling:
1) Using an electric mixer, mix cream cheese and 1 tablespoon of sugar in a medium bowl until light and fluffy.
2) Add 2 tablespoons of fresh cream, whip until well combined. Set aside.
3) Soak the gelatin sheet in a bowl of cold water. Remove from water as soon as the sheet soften, wring gently to remove excess water, set aside.
4) Cook 45g of sugar and water in a saucepan. When the syrup turn into amber color, remove from heat immediately.
5) Stir in fresh cream. Let it rest for 2 minutes. Add the softened gelatin and stir until it dissolves. Let the caramel mixture cool to room temperature.
6) Add caramel mixture into cream cheese mixture from Step 2. Stir until well combined.
7) Scrape the batter into the pan with cookies base and plain cream cheese filling. Keep the cheesecake in the fridge for another 1.5 hours or overnight. Cut into squares, sprinkle sea salt on top, serve.

12 Comments:

Snooky doodle said...

oh these look so yummy and cute!

Rosa's Yummy Yums said...

So delicious looking!

Cheers,

Rosa

Michelle Chin said...

MAN, i want to have a bite of those cuties!

edith said...

Love the layering.

anna said...

Cute layers! Cheese and caramel is something you rarely encounter...

The Procrastobaker said...

This looks GORGEOUS! and your photo is simply beautiful. what a lovely recipe indeed :)

Jess said...

These are absolutely adorable. I'm loving the little mini-squares. The other day I made cheesecakes in muffin tins with a cookie-crust bottom that held shape. I just love how many different things you can do with cheesecake!

Swee San @ The Sweet Spot said...

cute!! I wished I can read Japanese. the books are all so pretty ..

Rachel said...

Ooooooo yum! Making me want dessert!

daphne said...

Lots of prep work to do from the looks of it! but all so worth it looking at the bite size goodness.. creamy and dreamy I say!

Dina said...

These look irresistable!

Anonymous said...

Hi Piggy!
Thank you so much for sharing your recipe I really appreciate it!
The Layered Caramel Cheesecake look so beautiful and delicious! I never use a gelatin sheet before and I was hoping you can explain to me how you get 4g gelatin sheet? How many sheet do you use to get 4g do you use 4 sheet to get 4g or if the gelatin sheets is 3g per sheet do you add one and a half sheet to get 4g?

Thanks