The combination of cheese and caramel is always a winner…

For the crust:
2 cups crushed graham crackers, ice cream cones, or crushed wafer rolls
¼ cup (½ stick) melted butter
5 tablespoons sugar

For the cheesecake:
2 cups heavy cream
¾ cup sugar
2 (8-ounce) containers light cream cheese
1 cup sour cream
0.35 oz (10 g) gelatin (clear jell powder) dissolved in 1.7 fluid oz (50 ml) water (optional)

For quick caramel cream:
1 cup heavy cream
10.5 oz white chocolate, chopped
2 tablespoons good quality dulce de leche

  1. Prepare the crust. Mix 2 cups of crumbs with the melted butter and sugar. Spread this on the bottom of a round, 9-inch pan or into a mini cheesecake pan.
  2. Prepare the cheesecake. Whip the heavy cream with ¾ cup of sugar until stiff peaks form. Lower the speed of the mixer, and add the rest of the ingredients in order while continuing to blend. (If serving the mousse cold, the gelatin is not necessary.) Pour the cream mixture over the crust, and freeze for 3 hours.
  3. Prepare the caramel cream. Warm the heavy cream and pour onto the chopped white chocolate. Add dulce de leche to the bowl and blend with an immersion blender, until a smooth cream forms.
  4. Pour a bit of caramel cream on top of the cheesecake. Shake it slightly. Freeze for an additional hour and release from the pan. Serve very cold.


Yield: 24 portions or one 9-inch cake


For more great recipes, check out this weeks issue of Whisk by Ami