Caramel Easter Cake

I started making this cheesecake when I was looking for something between a cake and a cheese dessert. I had a yogurt and cheese cake in mind that I used to make often, and from there, I adapted this recipe. What I like about this version is that it has a light base, a smooth cream, and optionally, a simple homemade caramel sauce. The quantities below yield two cheesecake pieces, and the sauce is enough for one. For me, it’s more practical to bake both at once and decide whether I want both with caramel or one plain, depending on what my family feels like.

Quick Info

Total time: approximately 1 hour and 30 minutes, including cooling
Preparation time: about 30 minutes
Baking time: 40–45 minutes
Servings: 2 trays of cheesecake, each serving 8–10 portions
Difficulty: medium
Recipe type: dessert, cheesecake, suitable for Easter or any occasion when you want a creamy dessert

Ingredients

Base
230 g flour
230 g Greek yogurt
230 g sugar
1 tablespoon powdered sugar
150 g butter
3 large eggs
vanilla (extract or seeds)
a pinch of Indian saffron
grated zest of one orange
juice of half a lemon
1 teaspoon baking powder
a pinch of salt

Cheese cream
500 g sweet cheese
vanilla (extract or seeds)
grated zest of one lemon
150 g sugar
3 eggs
3 heaping tablespoons of Greek yogurt

Caramel sauce (for one cheesecake)
3 tablespoons butter
3 tablespoons water
3 tablespoons brown sugar
3 heaping tablespoons heavy cream

Decoration
caramelized orange peel
mint leaves (optional)

Preparation Method

1. Prepare the base. Melt the butter over low heat, then let it cool. Separate the eggs. Place the egg whites in a clean bowl and beat them with a tablespoon of powdered sugar until stiff peaks form.

2. In another bowl, mix the egg yolks with the granulated sugar, salt, and vanilla until light in color and slightly creamy. Add the yogurt, grated orange zest, lemon juice, and saffron. Mix until combined.

3. Fold in the flour mixed with baking powder. After incorporating the flour, add the melted and cooled butter. Mix briefly, just enough to combine everything.

4. Finally, gently fold the beaten egg whites into the mixture using a spatula, moving from the bottom up, being careful not to deflate them.

5. Divide the mixture between two trays lined with parchment paper on the bottom. Grease the sides of the trays with oil and dust with flour.

6. Prepare the cheese cream. Mix the egg yolks with the sugar, vanilla, sweet cheese, and lemon zest until smooth. Add the yogurt and mix gently. Separately, whip the egg whites until stiff and fold them into the cheese cream gently, from the bottom up.

7. Pour the cheese cream over the two bases in the trays. Spoon the mixture in and then gently level it with a spatula.

8. In one of the trays, you can sprinkle a little cocoa in the shape of a cross and lightly swirl it on the surface with a teaspoon if you want a design.

9. Bake at 180°C for 40–45 minutes or until the edges are lightly browned and the center is set. Remove the trays and let the cheesecake cool in the pans, then invert onto serving platters.

10. For the caramel, combine the butter, water, and brown sugar in a pan over low heat. Allow the sugar to melt and turn a golden color, stirring occasionally. Once the caramel is formed, turn off the heat and stir in the heavy cream until you have a smooth sauce. Let it cool slightly.

11. Pour the caramel sauce, while it's still warm but not hot, over one of the cheesecakes using a spoon.

12. For decoration, add caramelized orange peel or mint leaves (only after the caramel has cooled, otherwise the mint will wilt quickly).

Why I Make This Recipe Often

It's easy to adapt and doesn't require complicated ingredients. It turns out creamy and not overly sweet, and for me, it matters that it keeps well in the fridge for several days. The fact that it yields two pieces helps me serve more people or to freeze one.

Tips and Variations

Tips
Do not overmix the cream after adding the egg whites; just enough to combine.
Check the cheesecake after 40 minutes; every oven bakes differently.
Do not pour very hot caramel over the cheesecake; let it cool slightly.

Substitutions
You can use regular yogurt if you don't have Greek yogurt, but the texture will be a bit lighter.
Sweet cheese can be substituted with ricotta, but the taste will be milder.
The cream for the caramel should be heavy for a creamier sauce.

Variations
You can set aside some of the base mixture, mix it with melted chocolate, and pour it in a cross shape on top for an interesting design.
If you don't want caramel, sprinkle powdered sugar or decorate with fruit.

Serving Ideas
Serve chilled, sliced. For a fresher taste, add a bit of citrus zest on top.
You can drizzle a little caramel sauce over each slice at serving time if you kept the sauce separate.

Frequently Asked Questions

1. Can I use low-fat cottage cheese?
Yes, but if the cheese is too dry, add 1–2 tablespoons of cream or yogurt to achieve a smooth cream.

2. If I don't have saffron, can I skip it?
Yes, you can omit the saffron; it's just for added color and a subtle flavor.

3. Can this cheesecake be frozen?
Yes, you can freeze it without caramel. When thawing, leave it in the fridge overnight.

4. Can I use just one of the creams or just the base?
Yes, you can use just the cheese cream as a baked pudding or just the base as a simple yogurt cake.

5. What kind of trays are suitable?
Round trays of 20–22 cm or oval forms for cheesecake work well. You can also use loaf pans, but the mixture will be taller.

Nutritional Values (estimated)

For one slice (out of 16 slices from two cheesecakes):

Approximately 250–300 kcal/slice
Carbohydrates: 28–32 g
Protein: 6–8 g
Fats: 12–15 g

Values depend on the type of cheese used, the yogurt type, and whether you add caramel or not. It's a richer dessert but not overly sweet compared to other cheesecakes.

Storage and Reheating

Store in the fridge, covered, for up to 4 days. If you want to reheat the cheesecake, do so for just a few seconds in the microwave, but the texture is better when cold. If there's leftover caramel, you can heat it separately and pour it over the cold slice. It can be frozen without sauce for up to a month, wrapped in plastic wrap and stored in a well-sealed container.

 Ingredients: 230 g flour, 230 g Greek yogurt, 230 g sugar, 1 tablespoon powdered sugar, 150 g butter, 3 eggs, vanilla, a pinch of Indian saffron, zest of one orange, juice of 1/2 lemon, 1 teaspoon baking powder, a pinch of salt. Sweet cheese cream: 500 g sweet cheese, vanilla, zest of one lemon, 150 g sugar, 3 eggs, 3 tablespoons Greek yogurt (heaped). Caramel: 3 tablespoons butter, 3 tablespoons water, 3 tablespoons brown sugar, 3 heaping tablespoons heavy cream. Decoration: caramelized orange zest, mint leaves.

 Tags:  caramel cake easter bread