Description
Looking for a dessert that combines creamy, rich flavors with a tropical twist? This caramel cheesecake is everything you’ve been searching for. With a simple, buttery coconut crust and a sweet caramel filling, it’s a treat that will impress everyone. It’s easy to make, but it feels like a special occasion dessert every time.
Ingredients
Units
Scale
Crust:
- 3/4 packet of Tennis biscuits
- 60 ml shredded coconut
- 80 ml melted butter or margarine
Cheesecake:
- 180 ml pineapple juice
- 20 ml gelatin powder
- 250 g cream cheese
- 300 ml (1 tin) caramel (cooked condensed milk)
- 500 ml cream
- 1 teaspoon vanilla extract
Instructions
- Line a 23 cm spring form pan with parchment paper.
- Trust me, this makes it so much easier to remove the cheesecake later. Plus, it’s perfect if you want to go all-out with decorating.
- Toss the biscuits into a zip-lock bag and crush them into fine crumbs with a rolling pin.
- Mix the crumbs with the melted butter and coconut.
- Press this mixture firmly into the bottom of your pan.
- Place it in the fridge or freezer while you work on the filling.
- Pour half the pineapple juice into a microwave-safe bowl and sprinkle the gelatin on top.
- Let it sit for about 5 minutes until it’s set.
- Then, microwave it briefly, just enough to melt, not cook.
- Stir in the rest of the pineapple juice.
- If you’re making your caramel, pour a can of condensed milk into a small pot.
- Stir it over medium-low heat until it thickens (around 5–10 minutes).
- Keep an eye on it so it doesn’t burn. Let it cool before moving on.
- Store-bought caramel works great, too, if you’re short on time.
- Beat the cream cheese and caramel together until smooth and creamy.
- Add the gelatin mixture and beat again.
- Using an electric hand mixer is a game-changer for that perfect texture.
- In a separate bowl, beat the cream and vanilla until stiff peaks form.
- Gently fold the caramel mixture into the whipped cream.
- Pour it all over the crust, spreading it out evenly.
- Place the cheesecake in the freezer. Let it sit for at least 1–2 hours, but overnight is even better if you’re not in a rush.
- When it’s ready, feel free to get creative with toppings.
- Toasted coconut and fresh tropical fruit look stunning and taste amazing.
- Before serving, let it thaw, either in the fridge or at room temperature, so it’s soft and creamy, just like a proper cheesecake.
- Enjoy every bite of this tropical, caramel-infused delight!
- As per the image and my grandson, this Grandma received a special request for the decoration, so I opted and decided to go with Wilton decorating icing.
Notes
Created, Prepared, Tried, and Tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
