The caramel and macchiato cheese cake is a coffee lover’s dream. A creamy espresso cheesecake topped with whipped cream and Kahlua caramel sauce is a great dessert.
INGREDIENTS
CRUST
3 cups of chocolate cookie crumbs (I used chocolate wafer cookies)
1/2 cup of melted butter
FILLING IN
28 ounces cream cheese (3.5 x 8 ounce packets), softened
1/2 cup firmly packed brown sugar…
1/2 cup of white sugar
1/4 cup of espresso powder
1/4 cup all-purpose flour
2 teaspoons vanilla
3 large eggs
1 cup of heavy whipped cream
STABILIZED WHIPPED CREAM
1 cup of heavy whipped cream
1 teaspoon unflavored gelatin powder
1/4 cup of powdered sugar
1 teaspoon of vanilla
KAHLUA CARAMEL SAUCE
1 cup of white sugar
1/4 cup corn syrup
2 tablespoons of butter
1/3 cup heavy whipped cream
1/3 cup of Kahlua
INSTRUCTIONS
Line the bottom of a 9-inch spring-shape tray with parchment paper.
Mix cookie crumbs and melted butter and press evenly to the bottom of the pan. Bake at 350°F (180°C) for 10 minutes. Allow to cool. Turn up the oven to 450°F (230°C).
Put the cream cheese, brown sugar, sugar, coffee powder, flour and vanilla in a large bowl. Beat until well mixed. Beat the eggs and slowly add the whipped cream.
Pour the dough over the prepared crust. Bake at 450°F for 10 minutes. Lower the oven temperature to 250°F (130°C) for 30 minutes. Then turn off the oven and leave the cheesecake in the oven while it cools down (at least 2 hours).
KAHLUA CARAMEL SAUCE
Have all the ingredients ready before you start. Put the sugar and corn syrup in a large saucepan. Heat over medium-high heat, stirring, until mixture comes to a boil. If your pan heats up evenly, you can stop stirring. Watch the sugar carefully. It will turn amber, and then begin to darken. When it gets a little darker than normal candies, remove it from the heat.
Add the whipped cream in one go. It will bubble up to twice the size of the liquid and give off a lot of steam, so be careful. You will need to stir quickly to make sure the cream mixes.
Add the butter and stir quickly into the sauce.
If you want the alcohol to cook, add the Kahlua while the sauce is still hot. If you want the alcohol to stay inside, let the sauce cool down for about 5 minutes and then add the kahlua.
STABILIZED WHIPPED CREAM
Mix all the ingredients in a metal bowl. Place the bowl with the ingredients and mixers in the freezer for 15 minutes. Work quickly to assemble the blender and whip the whipped cream until it is firm.
Spread the stabilized whipped cream over the cooled cheesecake. Just before serving, sprinkle the top with Kahlua caramel sauce.