Another cake that makes a stunning impression, tastes great and is uncomplicated. Follow the instructions for the water bath, as it ensures a cake that is baked through evenly, and the steam creates a creamier consistency in the cake.
- Ready-made graham cracker crumbs (or 8 crackers, crushed) for crust -
- 4 tubs whipped cream cheese (8 oz. each) -
- 1¼ cups sugar -
- 4 eggs -
- 1 Tbsp vanilla sugar -
- Caramel sauce for glaze — such as Dulce de Leche -
- Candied toasted pecans (optional) -
1. Preheat oven to 350° F. Place the graham cracker crumbs at the bottom of a 9-inch springform pan.
2. Whip cream cheese, sugar, eggs and vanilla sugar on high speed in an electric mixer until light and fluffy. Pour onto crumbs.
3. Wrap the bottom of the springform pan with aluminum foil. Fill a large disposable pan halfway with boiling water. Place the springform pan into the pan of water.
4. Bake for 1 hour. Turn off the oven, open the oven door slightly and let the cheesecake cool inside the oven.
5. Once the cheesecake has fully cooled, remove sides of pan carefully. Pour the caramel sauce over the top of the cake. Chill cheesecake for several hours before serving. Here it is decorated with chocolate turtles. You can choose to decorate it with candied toasted pecans or just leave it plain. Tying a ribbon around the cake is a nice idea for a beautiful presentation. Measure out enough ribbon for about twice the length of the circumference of the cake. Loosely wrap the ribbon around the cake and tie a bow with loose ends (see photo).
TIP: When slicing the cake in advance, try using a piece of dental floss held taut in both hands across the diameter of the cake. Push the floss through the cake from top to bottom (cutting the cake in half each time) to create nice, even slices.