CARAMEL CHEESECAKE
Sweet, Creamy, and All-Natural — Meet Your New Favourite Dessert.
We’ve teamed up with Bali-based Milk Up to bring you the very best in creamy natural indulgence!
Say hello to our Baked Salted Caramel Cheesecake—a rich, velvety creation made with premium Milk Up ingredients. Lusciously smooth and perfectly layered with golden caramel notes, it’s the perfect finish to your next dinner party or a treat just for you. Even better? It’s completely free from toxic additives and preservatives, so every bite is as clean as it is decadent.
Ingredients
Crust
2 cups (250 g) sweet biscuit/cookie crumbs
1/2 cup (112 g) pure ghee butter, melted
Filling
690 g (3 at 230g each) plain cream cheese, at room temperature
50g (two heaped tablespoon) salted caramel
2 tsp (6 g) unbleached flour
1/4 tsp sea salt
1 cup (240 g) cultured sour cream, at room temperature
1/4 cup (50 ml) table cream, at room temperature
2 tsp (8 g) organic vanilla extract
3 large organic eggs, at room temperature
Topping
200g salted caramel, slightly above room temperature
1/4 tsp sea salt (optional)
Instructions
1.PREHEAT OVEN
Preheat oven to 175°C. Use a pastry brush to coat the bottom and sides of a 9-inch pan. Line the bottom of the pan with a round of parchment paper.
2. MAKE CRUST
In a medium bowl whisk together the cookie crumbs. Add melted ghee and mix in until completely incorporated (texture will resemble wet sand)
3. BAKE CRUST
Press the crust firmly and evenly across the bottom and up the sides of prepared pan.
Bake crust for 10 minutes, until lightly golden and set. Then cool for 30 minutes. Reduce oven temperature to 150°C.
4. MAKE FILLING
Mix cream cheese, salted caramel, flour, and salt on low speed for 1 minute. Scrape down the bowl with a spatula.
Add sour cream and vanilla extract. Mix on low speed for 30 seconds, then scrape down the bowl.
5. FILL CRUST
Add eggs one at a time, mixing in each egg on low speed just until combined, about 10 seconds. Scrape down the bowl after each egg. Pour filling over the crust and smooth top.
6. BAKE IT
Bake the cheesecake at 150°C for 60 to 65 minutes in a roasting dish filled halfway with water. Continue baking until the edges are set, the center is slightly wobbly, and the cheesecake has puffed slightly.
7. COOL DOWN
When the cheesecake is finished baking, immediately turn off the oven, prop the oven door with a wooden spoon, and cool the cheesecake inside the oven for 75 minutes.
8. REMOVE PAN
Release the outer edge of springform pan. Use a thin metal spatula to lift cheesecake from the base of pan and transfer to a serving plate.
9. ASSEMBLE IT
Top the cheesecake with caramel sauce, smoothing with a metal spoon. If desired, sprinkle slices with a pinch of flaky salt.
10. ENJOY!
Serve chilled and slice generously—this Caramel Cheese Dessert pairs perfectly with fresh fruit, a drizzle of Milk Up’s Freezer Jam, or enjoyed simply on its own.
Looking for a caramel swap? Try Milk Up’s delightful range of Freezer Jams—fresh, fruity, and the perfect alternative topping.
Freeze cheesecake: Once baked, cooled and completely chilled, wrap the cheesecake in a layer of plastic wrap. It can be stored for up to one month.
Special thanks to our friends at Milk Up Bali for teaming up with us to create this deliciously creamy recipe—made with love, and without the nasties.
By collaborating with Milk Up Bali, we've ensured that this caramel cheesecake not only delights the palate but also aligns with a clean-eating philosophy. The use of their premium dairy products contributes to the dessert's rich texture and authentic flavor, making it a wholesome indulgence for any occasion.
Discover more about Milk Up Bali's range of natural dairy products on their official website: milkup.co.id
-Team Splendid x