Caramel Cheesecake: a recipe for a delicious cheesecake without baking

🧁 Section 1: No-Bake Caramel Cheesecake with Bananas

Description

This smooth, creamy cheesecake comes together effortlessly — no oven required. With a rich caramel layer and slices of banana tucked inside, it’s a refreshing dessert you can prepare ahead of time.

Ingredients

For the crust

• 250 g plain biscuits or graham crackers

• 15 g unsweetened cocoa powder

• 120 g melted butter

For the filling

• 200 g cream cheese (room temperature)

• 100 ml chilled heavy cream

• 30 g powdered sugar

• 300 g caramelized condensed milk

• 2–3 ripe bananas (sliced)

• Dark chocolate shavings (for garnish)

Instructions

1. Prepare the crust:
   Crush the biscuits into fine crumbs and combine them with cocoa powder. Add melted butter and stir until the mixture resembles wet sand. Press this firmly into the base of a springform pan or serving dish. Chill for about 20 minutes until set.

2. Make the filling:
   In a large bowl, beat the cream cheese, powdered sugar, and chilled cream until smooth and fluffy.

3. Assemble:
   Spread a thin layer of caramelized condensed milk over the chilled crust. Arrange the banana slices on top, then pour the cream cheese mixture evenly over them.

4. Chill and serve:
   Smooth the surface, garnish with dark chocolate shavings, and refrigerate for at least 4 hours (or overnight) before serving.

Tip: For extra flavor, drizzle a small amount of caramel sauce over the top before slicing.

🥞 Section 2: Savory Pancakes with Vegetables and Cheese

Description

These light, golden pancakes are packed with vegetables and creamy cheese — ideal for breakfast, brunch, or a light dinner. The batter creates soft, fluffy pancakes with a deliciously savory aroma.

Ingredients

For the batter

• 2 large eggs

• 1½ cups milk

• 1½ cups water

• 1 tablespoon sugar

• 1 teaspoon dry yeast

• 1 teaspoon baking soda

• 3½ cups all-purpose flour

• 1 teaspoon salt

For the filling

• 1 medium bell pepper (red or green), finely chopped

• 1 medium tomato, diced

• 1 small potato, grated and squeezed dry

• 120 g hard cheese (cheddar, gouda, or mozzarella), grated

Instructions

1. Activate the yeast:
   Mix yeast, sugar, and warm water in a bowl. Let it sit for 5–10 minutes until foamy.

2. Prepare the batter:
   Whisk eggs, milk, and salt in a separate bowl. Combine this mixture with the yeast base. Gradually add sifted flour while stirring until the batter is smooth and lump-free. Add baking soda and let rest for 10–15 minutes.

3. Add the vegetables and cheese:
   Fold in the chopped pepper, tomato, grated potato, and cheese until evenly mixed.

4. Cook the pancakes:
   Lightly grease a nonstick pan and heat it over medium flame. Pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes per side until golden brown and slightly crisp at the edges.

5. Serve:
   Enjoy warm with sour cream, yogurt sauce, or your favorite savory dip.

Tips and Variations

• Vegetarian twist: Replace potatoes with grated zucchini or spinach.

• Protein option: Add small pieces of cooked chicken or turkey.

• Herb flavor: Mix in chopped parsley, dill, or basil for extra aroma.

Storage:

• Keep in an airtight container in the fridge for up to 3 days.

• Reheat in a skillet or oven before serving.

🍏 Section 3: Baked Caramel Apple Cheesecake

Description

This baked cheesecake combines the comfort of caramel apples with the creaminess of a traditional cheesecake. Each slice offers a balance of rich filling, buttery crust, and a hint of cinnamon-spiced apple.

Ingredients

For the crust

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the filling

• 680 g (24 oz) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream

• ½ cup caramel sauce (plus extra for topping)

• 1 cup apple pie filling

• 1 apple, chopped (for garnish)

• Crushed graham crackers (for garnish)

Instructions

1. Prepare the crust:
   Preheat your oven to 325°F (163°C). Mix graham crumbs, sugar, and melted butter until evenly coated. Press into the bottom of a greased 9-inch springform pan to form an even base.

2. Make the filling:
   Beat the cream cheese and sugar until creamy. Add the eggs one at a time, blending well after each addition. Mix in the vanilla and sour cream until smooth.

3. Assemble:
   Pour half of the cheesecake mixture over the crust. Spoon the apple pie filling evenly on top and drizzle with caramel sauce. Add the remaining cheesecake batter to cover the apples.

4. Bake:
   Place in the oven and bake for about 50–60 minutes, until the center is nearly set and the edges are lightly golden.

5. Cool and serve:
   Turn off the oven and leave the cheesecake inside with the door slightly open for an hour. Then refrigerate for at least 4 hours (or overnight).

6. Garnish:
   Before serving, top with chopped apples, crushed graham crackers, and a drizzle of caramel sauce.

Serving & Storage Tips

• Store leftovers covered in the refrigerator for up to 5 days.

• For cleaner slices, dip your knife in warm water before cutting.

• Add a pinch of cinnamon or nutmeg to the batter for a warm autumn flavor.