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Caramel Glazed Vanilla Cheesecake

A creamy and rich cheesecake topped with luscious caramel, perfect for any family gathering or celebration.
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Prep Time 30 minutes
Total Time 5 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g digestive biscuits, crushed
  • 100 g unsalted butter, melted
For the filling
  • 400 g cream cheese, softened Use high-quality cream cheese for the best flavor.
  • 200 ml heavy cream Let come to room temperature.
  • 120 g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 teaspoons gelatin powder, dissolved in 3 tablespoons warm water This helps the cheesecake to hold its shape.
  • 200 g caramel sauce Use a thick caramel sauce for the best effect.
  • 1 pinch salt

Method
 

Prepare the crust
  1. Combine the crushed digestive biscuits with the melted butter in a bowl until every crumb is well coated.
  2. Press the mixture gently into the base of a springform pan to create a compact crust.
  3. Chill the crust in the refrigerator for about 30 minutes to set.
Make the filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Stir in the granulated sugar, vanilla extract, lemon juice, and a pinch of salt.
  3. In a separate bowl, whip the heavy cream until soft peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture.
  5. Quickly stir in the dissolved gelatin until well incorporated.
  6. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
  7. Let it chill in the fridge for at least 5 hours, or preferably overnight.
Add the caramel topping
  1. Pour thick caramel sauce over the set cheesecake, allowing it to drip down the edges.
  2. Chill for an additional 30 minutes before serving.

Notes

Serve chilled with a sprinkle of sea salt and a dollop of whipped cream. Store leftovers covered in the refrigerator for up to five days.