Cookie base

  • 250 grams (8.8 ounces) shortbread
  • 80 grams (2.8 ounces) butter

Cheese layer

  • 400 grams (14.1 ounces) cream cheese
  • 150 milliliters (5.1 fluid ounces or 2/3 cup) whipping cream
  • 2 eggs
  • 90 grams (3.2 ounces or 3/4 cup) powdered sugar
  • 2 teaspoons lemon juice
  • Vanilla extract to taste
  • Salted caramel to taste
  • Pecan nuts to taste


  • Food Processor

    Essential for grinding shortbread cookies quickly and efficiently into a fine crumb. If you don't have one, a resealable plastic bag and rolling pin can work too!

  • Mixing Bowls

    Ensure you have various sizes for mixing the different layers. Glass or metal bowls are best as they don't retain flavors or odors.

  • Electric Mixer

    Perfect for achieving that smooth and light texture in the cream cheese layer. Hand mixers work too, although it might take a bit longer.

  • Springform Pan

    This will give your cheesecake a nice shape and makes it easier to remove from the pan. Be sure to line it well to avoid any sticking!

  • Baking Sheet

    Place a baking sheet with hot water at the bottom of the oven to create a steamy environment. This helps prevent your cheesecake from cracking.


Step 1

1. Grind the shortbread cookies to a fine crumb consistency. Melt the butter and combine it with the cookie crumbs. Mix thoroughly and press the mixture into the bottom and sides of a detachable mold using a glass. Place it in the fridge to stabilize. Ensure the cookie base is even and compact for a sturdy foundation.

Step 2

2. Beat the cream cheese with powdered sugar until smooth. Add the eggs and beat again until well incorporated. In a separate bowl, whip the cream until stiff peaks form. Add the lemon juice and vanilla extract to the whipped cream, then beat briefly to combine. For an airy texture, use a spatula to fold the whipped cream gently into the cheese mixture without deflating it. Pour the cheese mixture over the cooled cookie base. Shake the mold lightly to remove any air pockets.

Step 3

3. Preheat the oven to 392°F (200°C). Place the cheesecake in the oven and put a baking sheet with hot water at the bottom. Bake for 10 minutes. Then, reduce the temperature to 230°F (110°C) and continue baking for an additional hour. Turn off the oven, leave the door ajar, and let the cheesecake cool inside for a couple of hours. Remove from the oven and allow it to cool to room temperature. Finally, refrigerate the cheesecake for 5-6 hours to fully stabilize. Decorate with store-bought salted caramel and pecan nuts before serving for added flavor and aesthetics.


🍰 **Cutting the Perfect Slice**: For clean, beautiful slices, use a sharp knife dipped in hot water. Wipe the blade clean between each cut. You'll have those Instagram-worthy pages in no time! 📸

🌟 **Delightful Toppings**: A drizzle of extra caramel sauce and a sprinkle of chopped pecan nuts make the perfect finishing touch. Feeling indulgent? Add a scoop of vanilla ice cream on the side.

☕️ **Coffee Pairing**: A rich, creamy cheesecake pairs wonderfully with a hot cup of coffee or a latte. The bitterness of the coffee balances out the sweet and tangy flavors of the cheesecake beautifully.

🍓 **Fresh Fruit**: For a burst of freshness, serve with a side of fresh berries. Strawberries, raspberries, or blueberries add a beautiful color contrast and a refreshing taste.


🌾 **Gluten-Free Variation**: Swap the shortbread cookies for gluten-free cookies and follow the same process. Ensure that all other ingredients you use are certified gluten-free to avoid any contamination.

🌱 **Vegan Variation**: Replace the cream cheese with a non-dairy cream cheese, use coconut cream instead of whipping cream, and substitute the eggs with flax or chia seeds (1 tbsp of seeds mixed with 3 tbsp of water per egg). Opt for vegan butter and make sure your caramel is dairy-free. You’ll still get that creamy texture and rich flavor! 😋


  • Why did my cheesecake crack?

    Cracks usually happen if there's too much air in the batter or if the oven temperature is too high. To avoid this, mix the batter gently and use a water bath for even baking.

  • How do I know when my cheesecake is done?

    The cheesecake should be firm around the edges but still a little jiggly in the center. It will set fully as it cools.

  • Can I make this recipe in advance?

    Absolutely! Cheesecakes often taste better the next day after the flavors have melded together. Store it in the fridge, covered, for up to 3-4 days.

  • What’s the best way to store leftovers?

    Keep your cheesecake in an airtight container in the refrigerator. It should last for about a week, but it's usually too delicious to last that long!

  • Can I freeze this cheesecake?

    Yes, you can freeze cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before serving.

  • How can I enhance the flavor further?

    Try adding a couple of tablespoons of your favorite liqueur to the cheese mixture or a teaspoon of espresso powder. Both will add an extra depth of flavor!

Nutrition facts

Fluffy cheesecake with salted caramel and pecan nuts
Recipe Yield:8 servings
Calories:Per serving
Calories (Min - Max):450 - 550
Total Fat:35g
Saturated Fat:18g
Total Carbohydrate:30g
Total Sugars:21g