Cheesecake with Caramel Sauce

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Cheesecake with Caramel Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
1847
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie1,847 kcal(88 %)
Protein33.78 g(34 %)
Fat141.99 g(122 %)
Carbohydrates126.28 g(84 %)
Sugar added75.03 g(300 %)
Roughage0.07 g(0 %)
Vitamin A1,358.2 mg(169,775 %)
Vitamin D2.52 μg(13 %)
Vitamin E6.67 mg(56 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.54 mg(49 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.05 mg(4 %)
Folate78.42 μg(26 %)
Pantothenic acid0.54 mg(9 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂1.55 μg(52 %)
Vitamin C0.56 mg(1 %)
Potassium335.26 mg(8 %)
Calcium268.83 mg(27 %)
Magnesium13.51 mg(5 %)
Iron3.6 mg(24 %)
Iodine67.67 μg(34 %)
Zinc0.47 mg(6 %)
Saturated fatty acids89.47 g
Cholesterol555.43 mg
Author of this recipe:

Ingredients

for
1
For the crust
200 grams
Cookie (wheat biscuits)
100 grams
melted Butter
For the topping
150 grams
500 grams
250 grams
100 grams
4
1
For the caramel sauce
100 grams
Butter (unsalted)
75 grams
brown Sugar (light)
75 grams
75 grams
120 milliliters
Sea salt (flakes)

Preparation steps

1.

For the crust, crumble the cookies finely, mix with the butter, spread over the bottom of the springform pan (lined with baking paper), and press firmly. Put into the frefrigerator to chill.

2.

For the topping, chop the white chocolate and melt in a bowl over a hot water bath. Remove from the heat. Mix the cream cheese with cream, sugar, eggs and vanilla until smooth. Stir in the melted white chocolate.

To prepare the cheesecake, pour the cream and chocolate mixture over the crust in the springform pan. 

3.

Bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for about 40 minutes. Turn off the oven and leave for another 30 minutes. Then take the springform pan out of the oven and let cool.

4.

For the caramel sauce, mix the butter with the brown sugar, sugar, sugar beet and the cream in a saucepan. Bring to boil while stirring and let simmer for about 10 minutes to form a creamy caramel sauce. Remove from the heat, season with a pinch of salt and leave to cool.

5.

Release the cheesecake from the springform pan and pour the caramel sauce over it. Garnish to taste with caramelised nuts.