No-Bake Caramel Macchiato Cheesecake - Bestrecipe005

No-Bake Caramel Macchiato Cheesecake – Bestrecipe005

  • 14 ounces vanilla sandwich cookies such as golden Oreos
  • 7 tablespoons unsalted butter melted
  • 1/4 teaspoon salt

  • 2 ounces white chocolate finely chopped
  • 1/4 cup heavy cream at room temperature
  • 2 tablespoons + 1 teaspoon espresso powder
  • 3 8-ounce packages cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla bean paste
  • 1/8 teaspoon salt
  • 1/2 cup caramel sauce at room temperature (can use
    store-bought or homemade)

  • 1/2 cup heavy cream chilled*
  • 1/4 cup powdered sugar
  • extra caramel sauce for serving

  1. Lightly spray a 9-inch springform pan with cooking spray,
    then dab with a paper towel. Set pan aside.
  2. Place the cookies in the bowl of a food processor and
    process until they’re fine crumbs. Combine the crumbs, melted butter, and salt
    in a medium mixing bowl and mix until well combined. Pour into the prepared pan
    and press into an even layer on the bottom and part way up the sides. Freeze
    crust while you proceed with the recipe.

  1. Place the white chocolate in a microwave-safe bowl. With
    microwave set to 50 percent power, heat the chocolate in 15-second intervals, stirring
    after each interval, until chocolate is melted and smooth. Set aside to cool
    for several minutes before proceeding.
  2. Combine the heavy cream and espresso powder in a small bowl
    and stir to dissolve espresso powder. Set aside.
  3. Place the cream cheese in a medium mixing bowl and beat with
    an electric mixer set to medium-high until cream cheese is light and fluffy, 2
    to 3 minutes. Gradually beat in the granulated sugar, stopping to scrape the
    sides and bottom of the bowl as necessary. Beat in the melted white chocolate,
    vanilla bean paste and salt followed by the heavy cream-espresso powder
    mixture. Turn mixer to high and beat for 2 minutes. 
  4. Pour one third of the filling into the prepared crust. Top
    with the caramel sauce and use a kitchen knife to swirl the sauce into the
    cheesecake. Top with remaining filling and smooth the top with a rubber
    spatula. Freeze cheesecake while you make the topping.

  1. Place the bowl of a stand mixer and the whisk attachment in
    the refrigerator for 10 minutes. Pour the heavy cream into the chilled bowl and
    beat on medium-high speed until soft peaks form. Gradually add the powdered
    sugar, then beat on high until the whipped cream holds stiff peaks. Spread the
    whipped cream over the cheesecake and drizzle with caramel sauce. If desired,
    pipe some of the topping around the edge of the cheesecake using a large star
    tip. Cover the cake with foil and refrigerate for 4 hours, or overnight, to
  2. Allow the cheesecake to sit at room temperature for 10 or 15
    minutes before slicing. To slice your cheesecake, run a knife between the cake
    and the pan, then release. If you can’t detach the pan from the cake with just
    that method, run hot water on the outside of the pan, then try again. Drizzle
    additional caramel sauce over the top of each slice of cheesecake before

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