Cheesecake bars with caramel

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Delicious with tea or coffee: bars with a biscuit base, layer of cheesecake with rum and a caramel topping

Ingredients 

Filling:
300 gr cream cheese (room temperature)
1 medium egg (room temperature)
70 gr fine sugar
1 vanilla pod or 1 tsp vanilla extract
20 ml Rum (80% Stroh)
50 ml whipped cream
Caramel sauce:
70 g almonds (unroasted)
20 ml water
90 ml whipped cream
75 g sugar
1 tablespoon golden syrup
Bottom:
220 gr pepernoten (or speculaas)
55 gr butter, melted
materials
Baking tin or oven dish of about 24 x 15 cm
Mixer
Baking paper
Food processor

Preparation

Preheat the oven to 180 degrees. Chop the almonds into small pieces in a food processor or with a sharp knife. Cover the entire inside of the baking pan with baking paper. Finely chop or crumble the gingerbread cookies. Stir the melted butter into the gingerbread crumbs. Spread the mixture evenly over the bottom of the baking pan and bake in the oven for 5 minutes, then leave to cool.
cheesecake bars 01
cheesecake bars 03

cheesecake bars 01

cheesecake bars 01

Meanwhile, cream the cream cheese and rum in a bowl. Add the vanilla. In another bowl, mix the 50 ml whipping cream, egg and sugar until light and soft. Add this mixture to the cream cheese and mix until smooth. Pour the cheesecake mixture over the bottom and spread evenly. Tap the side of the pan a few times to remove any air bubbles.

cheesecake bars 01
cheesecake bars 01

cheesecake bars 01

cheesecake bars 01
Place the cheesecake in the oven for 50 minutes. If air bubbles form on top, you can pierce them when the cake is halfway through the baking time. When the cake is a nice golden brown, open the oven slightly and let it cool in the oven for 20 minutes. Then remove it from the oven and let it cool completely. Cover the cheesecake with a clean tea towel.
cheesecake bars 01
cheesecake bars 01

cheesecake bars 01

cheesecake bars 01
Make the caramel sauce: heat 20 ml water with 75 g sugar and the golden syrup in a pan without stirring. As soon as it has a light brown color, remove the pan from the heat. Slowly beat the mixture a few times and add the whipped cream and beat again a few times quickly until the caramel has an even color. Return the mixture to the heat and stir in the fine almonds. Let it thicken over low heat for 3 to 5 minutes. Let the mixture cool slightly and then pour over the cheesecake. Put the cake in the fridge and let it cool completely. Cut the cheesecake with caramel topping into equal pieces.
For a kid-friendly version, omit the rum.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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