SAEDNEWS: Caramel Cheesecake — a polished dessert with a biscuit base, creamy filling, and homemade caramel sauce. Inspired by classic American recipes with gentle Iranian adaptations, it offers balanced flavor and simplicity, making it well suited for celebrations and special gatherings.
According to the Saed News culinary desk, caramel refrigerator cheesecake is an easy, well-loved dessert made without baking, simply by layering biscuit and cream mixtures. With its elegant appearance and delicate flavor, this dessert is ideal for gatherings, parties, and the month of Ramadan.
Petit Beurre biscuits or graham crackers: 150–180 g
Melted butter: 60–80 g
Sugar: 1 cup
Butter: 60 g
Heavy cream: 120 ml
A pinch of salt (for salted caramel)
Full-fat cream cheese: 400–500 g
Brown or granulated sugar: 1 cup
Sour cream or breakfast cream: 120 g
Eggs, at room temperature: 3–4
Vanilla extract: 1 teaspoon
Salt: ½ teaspoon
Crush the biscuits and mix them with the melted butter.
Press the mixture firmly into the base of a 20–22 cm springform pan.
Bake in a preheated oven at 170°C for 10 minutes to set the crust.
Heat the sugar over medium heat until it melts and turns golden brown.
Add the butter and stir until combined.
Slowly add the warm cream, then remove from heat and mix in a pinch of salt and vanilla.
Allow the sauce to cool slightly and thicken.
Beat the cream cheese, sugar, and sour cream with an electric mixer until smooth and lump-free.
Add the eggs one at a time, mixing gently after each addition.
Finally, pour about ¾ cup of the caramel sauce into the filling and gently fold with a spatula in a circular motion to create golden swirl patterns.
Place the pan inside a larger tray and pour some hot water into the tray (a water bath is optional but helps prevent cracking).
Bake at 150°C for about 1 hour, until the edges are set and the center slightly wobbly.
Turn off the oven and leave the cheesecake inside with the door closed for 40 minutes.
Let it cool at room temperature, then refrigerate for at least 6–8 hours or overnight.
Top the cheesecake with the remaining caramel sauce.
Sprinkle a little coarse salt over the surface for a more refined look and balanced flavor.
Using full-fat cream cheese and sour cream results in a softer texture and richer flavor.
Avoid over-mixing after adding the eggs to prevent surface cracks.
Gradual cooling (as described in three stages) helps keep the cheesecake smooth.
No-bake version: mix gelatin powder, caramel cream, and cream cheese, then refrigerate for 2–3 hours until set.
Caramel cheesecake, with its buttery biscuit crust, rich creamy filling, and warm, comforting caramel sauce, is a standout dessert for celebrations. By following techniques such as using a water bath or allowing gradual cooling, you can achieve a smooth, professional finish. The no-bake version is also a great option for variety and convenience. 🍰
