Caramel Cheesecake

Name: Caramel Cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 125 g soft butter; 100 g Double cream cream cheese; 7-10 Tbsp scraped pulp from a 1/2 vanilla pod; 350 g Sugar; 3 Eggs (size M); 200 g Flour; 1 pinch Salt; 1 TEASPOON Baking Powder; 7-10 Tbsp grated rind of 1/2 organic lemon; 2 TABLESPOONS Lemon juice; 3 sheets Gelatine; 450 g Whipped cream; 1 (25 g) Sacchetto di Chai Latte in polvere; 100 g + 2 tablespoons caramel spread; 50 g + approx. 6 chocolate-coated coffee beans; 7-10 Tbsp Grease; 7-10 Tbsp wooden skewers; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

125 g soft butter
100 g Double cream cream cheese
7-10 Tbsp scraped pulp from a 1/2 vanilla pod
350 g Sugar
3 Eggs (size M)
200 g Flour
1 pinch Salt
1 TEASPOON Baking Powder
7-10 Tbsp grated rind of 1/2 organic lemon
2 TABLESPOONS Lemon juice
3 sheets Gelatine
450 g Whipped cream
1 (25 g) Sacchetto di Chai Latte in polvere
100 g + 2 tablespoons caramel spread
50 g + approx. 6 chocolate-coated coffee beans
7-10 Tbsp Grease
7-10 Tbsp wooden skewers
baking paper

Directions

1
Cream butter, cream cheese, vanilla pulp and 200 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, salt and baking powder. Stir lemon zest, lemon juice and flour mixture into the egg mixture. Fill into a greased springform pan (20 cm Ø) and smooth down
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes. Remove the finished cake and let it cool down on a cake rack
3
Soak gelatine in cold water. Whip 400 g cream until stiff and heat the rest of the cream. Dissolve chai powder in it and stir in 100 g caramel spread. Stir some cream into the caramel cream, then fold everything into the remaining cream. Chop 50 g coffee beans finely and fold into the caramel cream
4
Remove the base from the mould and cut through horizontally twice. Place the lower cake base on a cake plate. Spread 1/3 of the cream on top, spread 1 tbsp. caramel spread on top and cover with 2nd cake base. Repeat the process. Cover with the third cake layer and press down lightly. Spread the rest of the cream loosely. Chill the cake for approx. 1 hour.
5
Carefully place 6 coffee beans on wooden skewers. Caramelise 150 g sugar with 2 tbsp. water in a pot until golden and let it cool down a little. Dip the coffee beans with their tips into the caramel and pull them out carefully to create caramel tips. Use the other side of the wooden skewer to prick caramelised coffee beans into an egg carton or similar for drying
6
Spread the remaining caramel with a teaspoon criss-cross on some baking paper and let it dry. Just before serving, decorate the cake with caramel and caramelized coffee beans
7
waiting time approx. 2 1/2 hours