Caramel cheesecake

Total time: 1hr 15m
Preparation Time: 30m

For 12 people

Nutritional Information

Contains 363 Kcal, 6g Protein, 24g Carbohydrates, 27g Fat


  • Nuts
  • 50 g hazelnuts
  • 50 g walnut kernels
  • 4 tbsp sugar
  • 0.5 tbsp lemon juice
  • Caramel sauce
  • 60 g sugar
  • 1 tbsp water
  • 1 tbsp lemon juice
  • 2 dl full cream
  • Base
  • 120 g biscuits (e.g. digestive biscuits)
  • 50 g butter, soft
  • Cream cheese mixture
  • 70 g sugar
  • 3 eggs
  • 400 g double cream cheese (e.g. Philadelphia)
  • 0.5 tbsp sea salt
  • 1 tbsp cornflour
  • Utensils
  • One springform tin (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Nuts

    Toast the nuts in a pan over a medium heat. Add the sugar, continue toasting, shaking the pan occasionally until all the sugar has dissolved. Remove the pan from the heat. Immediately spread the nuts onto a sheet of baking paper, leave to cool. Roughly chop the nuts.
  • Caramel sauce

    Boil the sugar, water and lemon juice in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the cream, continue to simmer and stir over a low heat for approx. 10 mins. until the caramel has dissolved. Remove the pan from the heat, let the caramel cool.
  • Base

    Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix with the butter and half of the nuts. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass.
  • Cream cheese mixture

    Using the whisk on a hand mixer, thoroughly combine the cream cheese, half the caramel sauce and all the remaining ingredients. Spread the mixture over the biscuit base.
  • Bake

    For approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a plate and leave to cool. Top with the remaining caramel sauce and nuts.
  • Shelf life:

    Cover the cheesecake and keep in the fridge for approx. 2 days.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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