Delicious coffee and caramel cheesecake with crunchy nuts

This Caramel Coffee Cheesecake is a rich, luxurious dessert that combines the bold flavor of espresso with the smooth sweetness of caramel. Creamy cheesecake sits atop a buttery cookie crust, providing the perfect balance of textures and flavors. replaces the word nice with emptypped with crunchy nuts and a generous drizzle of caramel sauce, each bite is a delicious combination of creamy, crunchy, sweet and slightly bitter. Whether served frozen or at room temperature, this cheesecake is sure to impress.

Why you’ll love it: You will love this cheesecake because it offers a sophisticated combination of flavors that appeals to both sweet and coffee lovers. The creaminess of the cheesecake is perfectly complemented by the richness of the caramel and the slight bitterness of the espresso. The nuts provide a satisfying crunch that contrasts beautifully with the creamy topping. Plus, it can be served frozen for a refreshing treat or at room temperature for a classic cheesecake experience.

Perfect occasion: This cheesecake is perfect for any special occasion, whether it’s a family reunion, party or dinner. It’s also ideal for those casual moments when you want to treat yourself to something indulgent and special. Its rich, balanced flavors make it a great choice for dessert lovers and coffee lovers.

Decorating Tips: For a neat presentation, drizzle caramel sauce on top of the cheesecake in a spiral or zigzag shape. Place whole walnut halves around the edge for a decorative border, and if desired, add a few small dollops of whipped cream for an extra touch of elegance. You can also lightly sprinkle finely ground coffee or cocoa powder on top for added flair.

Ingredients for an 18 cm mold:

• 100g biscuit crumbs
• 60 g melted butter
• 15g ground coffee (or replace it with pieces of chocolate if you prefer)

Cheesecake:

• 600 g of fresh cheese
• 100 g of sugar
• 1 tablespoon of vanilla extract
• 200g heavy cream
• 50 ml freshly ground espresso
• 15 g of unflavored gelatin
• 50 ml of water

Supplements:

Caramel sauce: Make your own caramel sauce by melting sugar and mixing with cream and butter until smooth, or use a store-bought option if you like.

Instructions:

1. In a bowl, mix the cookie crumbs and melted butter. Stir until the mixture is well coated. Line an 18cm cake tin with plastic wrap or use a silicone mould. Press cookie mixture firmly into base and refrigerate until hardened.
2. In a large bowl, combine cream cheese, vanilla extract, sugar and heavy cream. Use an electric mixer to mix until smooth and creamy. Add the freshly ground espresso and stir again until well combined.
3. In a separate small bowl, combine the gelatin with water and stir until it forms a thick, gummy consistency. Gently heat the gelatin in a water bath until it melts into a liquid. Be careful not to overheat. Gradually pour the gelatin into the cream cheese mixture, stirring constantly to ensure even incorporation.
4. Pour the mixture into the prepared cake pan, smoothing the top with a spatula to create an even surface. Place the cheesecake in the freezer until firm.
5. Once the cheesecake is set, unmold it and pour the caramel sauce over it. Arrange the walnut halves decoratively on the cheesecake.
6. Let the cheesecake sit for 10 to 20 minutes before serving if you want a frozen dessert. If you prefer a traditional cheesecake texture, let it defrost longer.

Enjoy your delicious cheesecake with coffee, caramel and nuts!