Cheesecake with caramel mousse
Cheesecake on a biscuit base with toffee mousse
Creamy cheesecake with caramel mousse on a biscuit and butter base is a delicious and aromatic bake that will delight every dessert lover. Its delicate, smooth interior perfectly complements the caramel toffee mousse, adding a unique taste and sweetness. The biscuit and butter base gives the cheesecake a crunchy texture and a combination of flavors that will surely satisfy every palate. This is an ideal proposition for holidays, an evening with friends, or a family gathering. You must try it!
Table of contents
Cheesecake with toffee mousse step-by-step recipe
If you like delicious, slightly sweet, creamy cheesecakes for a large baking sheet, then you must try this recipe for an incredibly delicious cheesecake with toffee mass mousse!
Cheesecake with caramel mousse recipe
Wyposażenie
- Baking pan approximately 20/30 cm or 24/24 cm.
Składniki
ingredients for the biscuit and butter base
- about 300 g biscuits
- 80 g butter (melted)
ingredients for creamy cheesecake
- 1 kg quark cheese (for cheesecakes – full-fat – you can use cream cheese)
- 5 eggs (size L)
- 200 g sugar (- 1 cup)
- 2 tablespoons potato starch
- 120 ml natural yogurt (half a cup – I used Greek)
ingredients for caramel mousse for cheesecake
- 500 ml heavy cream (cold)
- about 200 g dulce de leche (from a can – I used Gostyń)
- 3 teaspoons gelatin (plus a little water)
Instrukcja
How to make a biscuit base for cheesecake
- Blend the biscuits into a fine powder – or crush them thoroughly.about 300 g biscuits
- Add butter and mix.80 g butter
- Line the baking pan with parchment paper.
- Transfer the biscuits to the pan and press down firmly.
- Preheat the oven to 150 degrees Celsius (top/bottom heat mode).
How to make creamy cheesecake
- Transfer all cheesecake ingredients (whole eggs) to a mixer bowl.1 kg quark cheese, 5 eggs, 200 g sugar, 2 tablespoons potato starch, 120 ml natural yogurt
- Blend until combined into a uniform mass.
- Pour the cheesecake mixture onto the biscuit base.
- Place the pan in the oven.
- Place a heatproof dish filled with water on the bottom of the oven.
- Bake the cheesecake for about 1.5 hours, after baking turn off the oven, slightly open the door and leave the cheesecake to cool in it.
How to make caramel mousse for cheesecake
- Transfer the dulce de leche to a bowl and add a little heavy cream (from the 500 ml) – blend briefly.about 200 g dulce de leche
- Whip the remaining heavy cream until stiff.500 ml heavy cream
- Add the dulce de leche to the whipped cream and mix with a spatula.
- Pour a little cold water over the gelatin, and when it swells, heat it briefly to make it liquid (you can microwave it for about 10 seconds).3 teaspoons gelatin
- Add a tablespoon of cream to the gelatin and mix, then pour the gelatin into the rest of the cream and mix thoroughly.
- Spread the mousse over the cooled cheesecake and smooth the surface.
- Chill the cheesecake for several hours (or preferably overnight) in the refrigerator so that the caramel mousse sets.
Wartości Odżywcze
Creamy cheesecake with caramel mousse – notes
Try my recipe for cheesecake with caramel mousse and let me know how it turned out :)
I invite you to try a delicious cheesecake with caramel mousse.
This biscuit-base cheesecake is very simple to make, and it tastes and looks sensational.
From this recipe, you will get a large baking sheet of cheesecake, so you can prepare it for a family celebration or holidays.
I baked it in a rectangular mold measuring 20/30 cm, you can also use a 24/24 cm mold.
If you have a different baking pan, use my pan converter to adjust the recipe.
How to make cheesecake with toffee mousse?
Start by preparing the biscuit base.
Here I used plain white biscuits and blended them into a powder with a food processor.
Then I added butter to them and pressed it onto the bottom of the mold.
I made the cheesecake itself using my favorite method – by blending all the ingredients at once.
I add the eggs whole to the quark – I don’t separate the whites from the yolks and I don’t beat them separately.
I also usually don’t bother with the cheesecake ingredients being at room temperature.
Mainly because I don’t remember to take everything out of the fridge beforehand :)
For baking, I always use full-fat quark from a bucket – preferably from Piątnica.
This quark is very compact and dense, so it’s even hard to get it out of the bucket.
I don’t often use lighter, thinner, and moister quarks – mainly when I make fit cheesecakes.
I also made this cheesecake with caramel mousse using Piątnica quark.
To ensure the cheesecake is flat after baking, I always bake it at a lower temperature, using top/bottom heat, and for a longer time.
After baking, I don’t take it out of the oven; I just slightly open the door and leave the cheesecake to cool down slowly.
This way, the cheesecake always turns out nice and doesn’t sink :)
P.S.
Be sure to also check out my other cheesecake recipes – I highly recommend, among others, cheesecake with strawberry mousse or cheesecake with coffee mousse.
I also highly recommend my book “Beata’s Best Bakes” where you will find lots of delicious recipes adorned with my photos :)
Proven cheesecake recipes
To all cheesecake lovers – both baked and no-bake cheesecakes – I encourage you to try my other recipes for these delicious cakes. Here I recommend, among others, three such recipes:
Popularne Przepisy
Polecane przepisy
Cheesecake with Caramel Mousse
This recipe for a cheesecake with dulce de leche (krówka) mousse is a great idea for a holiday cheesecake or various family occasions. It is the perfect cheesecake for birthdays, First Communions, or Baptisms. Making this cheesecake in a large baking pan yields plenty of servings, so there is enough for everyone. And I know that cheesecakes are among the most popular and beloved cakes in Poland. Cheesecake is always a safe bet at any celebration, so it is definitely worth saving this recipe for caramel cheesecake.
Cheesecake with Mousse Recipe
I used to dislike cheesecakes, but ever since my pregnancy with my son, I started to love them, and I am constantly testing new recipes. This time, I made a cheesecake with kajmak (dulce de leche) mousse for you, and let me tell you—it turned out absolutely delicious. A velvety, simple cheesecake that turns out flat as a board, topped with a light and fluffy caramel mousse made from whipped cream and kajmak paste. You can easily make this simple caramel mousse with the addition of gelatin.
How do you bake a cheesecake so that it turns out perfectly flat? My trick is to mix the ingredients briefly just until combined—I add the eggs whole, without separating the whites and yolks. The second important point is the baking temperature—I bake the cheesecake at a maximum of 150°C using the top/bottom heating mode. A low baking temperature and an extended baking time ensure that the cheesecake doesn't rise rapidly but bakes very slowly. You can also place a baking pan filled with water underneath the caramel mousse cheesecake. The water will evaporate during baking, which also ensures a flat cheesecake that won't sink.
Caramel Cheesecake Recipe
Take a look at my detailed recipe for cheesecake with caramel mousse and see how to make a cheesecake that doesn't sink. I took a few photos during the preparation process specifically to make things easier for you. Remember to buy a good quality curd cheese (twaróg) for your cheesecakes, and make sure to bake this cheesecake with dulce de leche mousse. As always, I highly recommend using a good, full-fat commercial bucket cheesecake curd (twaróg z wiaderka). Be sure to also try my other recipes for cheesecakes and curd cheese cakes!
