Sonia Arias

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Recipe of Caramelized Cheesecake with Nuts

Caramelized Cheesecake with Nuts

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Rich and caramelized cheesecake recipe with nuts. This dessert has a perfect balance of flavors and textures. Since each bite is creamy, crispy and delicious. You can not stay without trying it.
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16 portions
  • 3/4 cups flour, for the base
  • 2 1/2 tablespoons sugar, for the base
  • 1 egg, slightly beaten, for the base
  • 1/4 cups butter, or softened margarine, for the base
  • 1/2 teaspoons vanilla extract, for the base
  • 680 grams cream cheese, for the filling
  • 3/4 cups raw sugar, for the filling
  • 1/3 cups corn syrup, for the filling
  • 5 teaspoons cornstarch, for the filling
  • 3 eggs, for the filling
  • 1 egg yolk, for the filling
  • 2 teaspoons vanilla extract, for the filling
  • 2/3 cups walnut, chopped, for the filling
  • 4 teaspoons butter, or margarine, for frosting
  • 1/3 cups raw sugar, for frosting
  • 1 1/2 tablespoons milk, for frosting
  • 1 1/4 teaspoons cream of tartar, for frosting
  • 1/2 teaspoons vanilla extract, for frosting
  • 3/4 cups powdered sugar, for frosting
  • 1 cup milk, for frosting
  • 1 cup walnut, in halves, for frosting


Base of cookies: In a small bowl with an electric mixer mix the flour and sugar. Add the eggs, butter or melted margarine and vanilla extract, until well incorporated. With well greased fingers, press the mixture into a removable greased mold (approximately 22 centimeters). Bake at 176 ° C for 12 or 15 minutes or until lightly browned. Remove from oven and set aside.
Stuffing caramel and nuts: In a large bowl with an electric mixer , combine cream cheese, mashed sugar, corn syrup and cornstarch. Add the eggs and yolk, one by one, beating well before each incorporation. Add the vanilla extract. Mix with the nuts. Pour the mixture on the base.
Bake at 176 ° C for 15 minutes. Lower the temperature to 93 ° C and bake for 1 hour and 10 minutes or until the center is no longer wet or shiny. Remove the cheesecake from the oven and pass a knife around the mold. Turn off the oven; Return the cheesecake to the oven for 30 more minutes. Let rest, discovered all night.
Nut Frosting: In a small saucepan melt the butter or margarine, mix with the mashed sugar, 1 ½ tablespoons of milk and the cream of tartar; bring to a boil. Remove from heat and let cool (at approximately 43 ° C). Add the vanilla extract and the icing sugar, whisking with a blender . Beat with the remaining milk, adding it from spoonful to spoonful until reaching the desired consistency. Spread the warm mixture over the cheesecake. Arrange the nuts in halves on the frosting. Reserve until serving time. You can cut between 12 and 18 slices.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
Laura Quezada Perez
12/01/2015 06:58:31
A través de iOS Cremor tártaro es un pólvo que da mas estabilidad a las cremas o merengues
28/05/2014 14:25:33
Gracias por tus comentarios Carmelita, nos alegra que te gusten nuestras recetas. Saludos!
27/05/2014 07:15:31
Todo se entiende muy bien y fácil de preparar. Son postres diferentes en la preparación porque llevan ingredientes diferentes a los demás y todos muy sabrosos, Gracias por compartir la receta , Felecidades!!!
18/09/2013 18:24:50
Excelente! Me pareció muy rica tu receta, pero una pregunta solamente... que es, crémor tártaro??... :( gracias!

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