Caramel Marble Chessecake

As you may know, I have been doing weekly facebook lives since September. You can find all the videos HERE! This week I made for you, my salted butter caramel marbled cheesecake. And here it is in a classic step-by-step recipe. I can guarantee that you will enjoy it if you like this style of cake very creamy! Simple to make, just make it the night before so it can sit overnight in the fridge!

Ingredients for a 22cm diameter cheesecake:

210g of “digestive” cookies
25g of sugar
100g of semi-salted butter

900g of cream cheese
125g of sugar
35g of flour
1 teaspoon liquid vanilla extract
2 eggs
1 yellow
235g of heavy cream
125g salted butter caramel sauce (recipe HERE)

One important point before we begin:

The ingredients must be at room temperature (especially the cream cheese) to avoid lumps.

This is the cream cheese. In France, we mainly find the Philadelphia brand, but as long as it is cream cheese with a non reduced fat content, it is good!

And here are the digestives that can now be found very easily in the supermarkets. You can take other cookies too!

Start by preheating the oven to 180°C and putting the digestive cookies in a large bowl.

Grind them into powder by hand or give them a whirl in the blender! Add the sugar.

And the melted semi-salted butter.

Mix well.

Place a sheet of parchment paper in a 22 cm (8 inch) diameter removable rim baking pan. Simply open the mold, place the sheet and then close to wedge it in.

Pour the powdered batter into the pan.

Then press it well with the back of a spoon.

Bake for 10-15 minutes.

Next, prepare the cheesecake cream. Place the cream cheese at room temperature in a food processor or in a bowl. The principle is not to “overbeat” the cream.

Start mixing on low speed to give a creamy texture and to avoid
lumps. You can let it run for 2 minutes.

Add sugar and flour and mix well.

Pour in the liquid vanilla.

Add the whole eggs and yolk.

Finish with the heavy cream.

The cream should be smooth.

Separate the cream in two. Pour half the cream into a second container. Add 125g of caramel sauce and mix well.

Pour some of the crème au caramel by tablespoonfuls. Then place spoonfuls of plain cream. And so on in packets.

Halfway through, pour in a little caramel.

Finish by adding the remaining cream, alternating plain cream and crème caramel by tablespoonfuls.

With a chopstick or a piece of wood or metal, “scratch” the cream to marbleize it.

Bake at 200°C for 10 minutes, then lower the oven temperature to 90°C and bake for 1h10.

Turn off the oven and let the cheesecake cool completely inside. Then place it in a cool place for one night. This is the time needed to get the perfect texture.