How to Make a Perfect Torched Caramel Cheesecake at Home?

Q: Can I substitute the biscuits in the recipe?
A: Yes, you can use any similar textured biscuit as a base.

Q: What if I don’t have a torch for the caramel topping?
A: You can enjoy the cheesecake without the torched caramel or decorate it with fruits instead.

Q: How long should the cheesecake be refrigerated?
A: It should be refrigerated for at least 6 hours, but overnight is preferred for the best texture.

Torched Caramel Cheesecake


  • Caramel Biscuits: 30g
  • Butter: 10g
  • Cream Cheese: 180g
  • Fine Sugar: 35g
  • Light Cream: 140g
  • Yogurt: 35g
  • Gelatin Sheets: 6g
  • Extra Fine Sugar for topping: as needed
  1. Prepare all ingredients. Soak gelatin sheets in cold water, but not for too long to prevent them from dissolving.
  2. Crush the biscuits and mix with melted butter.
  3. Press the mixture into the bottom of a 4-inch cake mold and refrigerate until hard.
  4. Heat the cream cheese in the microwave for 1 minute, then mix with fine sugar until smooth.
  5. Add yogurt and mix well.
  6. Melt the soaked gelatin and incorporate it into the cheese mixture.
  7. Whip the light cream to soft peaks and fold into the cheese mixture in batches.
  8. Pour into the prepared mold, level the surface, and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
  9. Once set, remove the cheesecake from the mold. Sprinkle sugar on top and torch until caramelized. If you don't have a torch, serve as is or decorate with fruit.
  • Calories: Varies depending on serving size
  • Rich in dairy proteins and fats
  • Contains sugars from biscuits and added sugar
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