Andrew Gay
3 3
75 mins
75 mins


Servings: 12
  • 7-10 Tbsp some + 125 g butter
  • 7-10 Tbsp some + 175 g flour
  • 70 g Caramel biscuits
  • 50 g + 80 g + 50 g + 50 g sugar
  • 5 Eggs (Gr. M)
  • 300 g Double cream cheese
  • 250 g Whipped cream


  1. 1

    Grease a springform pan (26 cm Ø) and dust with flour. Grind the biscuits in a universal chopper or with a dough roller (see No-Bake-Cheesecake). Knead the cookie crumbs, 175 g flour, 125 g butter in pieces, 50 g sugar, 1 egg and 1 tbsp cold water first with the dough hooks of the mixer, then with your hands to a smooth short pastry.

  2. 2

    Roll out the dough to a circle (approx. 30 cm Ø) on a floured work surface. Place in the form, press down the rim. Chill for about 30 minutes.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate 2 eggs and beat egg white until stiff. Mix cream cheese, cream, egg yolk, whole eggs and 80 g sugar. Carefully fold in the beaten egg white.

  4. 4

    Pour the cream cheese mixture into the mould onto the dough. Bake in the hot oven on the lower shelf for about 40 minutes. Then take the cake out of the oven and let it cool down. Then put them in a cool place for about 3 hours.

  5. 5

    Spread 50 g sugar on the surface of the cheesecake and caramelise it with a kitchen gas burner until golden brown. Repeat the process with another 50 g of sugar. To slice the caramel layer, carefully cut it into cake pieces with a pair of pointed scissors (it can still splinter a little!).

  6. 6

    Then cut the cake into pieces with a knife.

Nutrition Facts

400 kcal
35 g
25 g
7 g