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Caramel Cheesecake Squares Recipe

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Here is a recipe for caramel cheesecake squares by Fati Naz. Enjoy them with your coffee and tea. You will love the taste of these mini treats.

caramel cheesecake squares

Ingredients Caramel Cheesecake Squares

For Crust

  • 1cup plain biscuits, crumbled
  • 2 tbsp. sugar
  • 3 tbsp. unsalted butter, melted

For Filling

  • 1 tsp. unflavored gelatin
  • 1/4 cup fresh milk (warm )
  • 8 oz. cream cheese, softened
  • 2 large eggs
  • 3/8 tsp. salt
  • 1 cup milk caramel (12 1/2 oz.) (recipe follows)

For Glaze

  • 100gms fine-quality bittersweet chocolate, coarsely chopped
  • 2 tbsp. unsalted butter, cut into pieces
  • 2 tsp. golden syrup

Method Of Caramel Cheesecake Squares

Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

For Crust

  • Finely grind biscuits with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
  • For Filling
    Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.
  • Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in milk caramel gently but thoroughly.
  • Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in the oven until center is just set, about 45 minutes.
  • Cool cheesecake completely in pan on the rack, about 2 hours. Chill, covered, at least 6 hours.
    Glaze cake within 2 hours of serving
  • Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly.
  • Chill, uncovered, 30 minutes.
  • Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off the knife after each cut. (Don’t skip this step! A clean knife is essential for neat squares.)

Method Of Milk Caramel

  • Pour one can (14 ounces) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.
  • Remove from heat. Whisk until smooth

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