Caramel Cheesecake Cubes
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
9-12 Cubes, depending on size
Prep Time
45 minutes
Cook Time
10 minutes
Calories
241
Dive into the world of decadent desserts with our step-by-step tutorial on how to create Irresistible Caramel Cheesecake Cubes.
This recipe combines the rich, creamy texture of cheesecake with the sweet, golden flavor of homemade caramel, all in one delightful bite-sized cube.
Ingredients
- Granulated Sugar: 200g
- Water: 50g
- Room Temperature Heavy Cream: 200g
- Unsalted Butter: 40g
- Salt: 1.5g
- Crushed Graham Crackers: 90g
- Melted Unsalted Butter: 35g
- Softened Cream Cheese: 250g
- Granulated Sugar: 65g
- Heavy Cream: 120g
- Milk: 50g
- Gelatin: 4g
- Homemade Caramel Sauce: 30g
- Caramel Sauce: 200g (remaining from the homemade batch)
- Crushed Graham Crackers for garnish (optional)
- 6-inch square cake ring
- Plastic wrap
- Mixing bowls
- Hand mixer or whisk
- Saucepan
- Spatula
- Refrigerator
- Warm towel or kitchen torch for unmolding
- Knife for slicing
Homemade Caramel Sauce:
Crust:
Cheesecake:
Topping:
Kitchen Tools
Directions
Homemade Caramel Sauce:
Prep Cream and Butter: Ensure heavy cream and butter are at room temperature. Warm heavy cream to 140℉ (60℃).
Caramelize Sugar: In a saucepan, combine sugar and water. Heat over medium until sugar dissolves and turns golden brown, without stirring.
Add Cream: Off heat, carefully whisk in heavy cream. Watch for bubbling and steam.
Finish Sauce: Stir in salt and butter until smooth. If needed, return to low heat to thicken slightly. Cool down and refrigerate.
Crust:
Prepare Cake Ring: Wrap the bottom of a 6-inch square cake ring with plastic wrap.
Form Crust: Mix crushed graham crackers and melted butter. Press into the cake ring. Chill in the fridge.
Cheesecake:
Mix Cheesecake Base: Beat softened cream cheese with sugar until smooth. Incorporate 30g caramel sauce, then heavy cream.
Prepare Gelatin: Soften gelatin in ice-cold water. Dissolve in warm milk. Mix into cream cheese base.
Fill Cake Ring: Pour mixture over crust, smooth top. Chill until set, about 15-30 minutes.
Topping:
Add Caramel: Spread remaining caramel sauce over set cheesecake. Chill for 4 hours or overnight.
Unmold and Serve: Use a warm towel or kitchen torch to release the cake. Slice, garnish with crushed graham crackers if desired.
Recipe Video
Recipe Note
Tips:
- Caramel Caution: When adding cream to caramelized sugar, do so gradually to prevent splashing.
- Gelatin Texture: Ensure gelatin is fully dissolved for a smooth cheesecake texture.
- Slicing: Dip the knife in hot water for clean slices.
