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Recipe of: © Monsieur Cuisine

Caramel cheesecake with meringue

MC plus
16 pieces
Ready in: 1:47 h
Preparation time: 25 min.
Created on: 08.03.2021
Last changes: 14.04.2021


  • 350 g sugar
  • 200 ml chilled cream (30% fat)
  • 60 ml maple syrup
  • 100 g butter
  • 1 kg cream cheese (10% fat)
  • 6 eggs (medium)
  • 2 sachets of vanilla pudding powder (37 g each)
  • 25 g plain flour (type 405)


  • fat and 1 tbsp plain flour (type 405) for greasing the tin
  • piping bag with star nozzle


Per piece:

  • calorific value
    1231 kj / 294 kcal
  • protein: 10 g
  • carbohydrates: 32 g
  • fat: 14 g
Preparation time
25 min.
Ready in
1:47 h
  1. Put 150 g sugar and the chilled cream into the blender jug and, the measuring beaker not inserted, boil for 35 minutes/130 °C/speed setting 2. Check to see if the caramel is ready – it should be golden yellow. If necessary, cook for another 5 minutes/130 °C/speed setting 2. Then add the maple syrup and, with the measuring beaker in place, stir for 1 minute/speed setting 3. Decant the caramel, allow to cool down for 5 minutes and clean the blender jug.
  2. Pre-heat the oven to 165 °C.
  3. Put the butter chopped into pieces to the blender jug and, with the measuring beaker in place, melt for 2 minutes/70 °C/speed setting 2. Then decant. Put the cream cheese into the blender jug. Separate 4 eggs and chill the egg whites. Pour the egg yolks with the 2 whole eggs into the blender jug and, with the measuring beaker in place, stir for 30 seconds/speed setting 4. Put the caramel and butter into the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 5. Add the pudding powder and flour and, with the measuring beaker in place, stir again for 1 minute/speed setting 4.
  4. Put the cheesecake into a greased springform tin dusted with flour and bake in the pre-heated oven for 35 minutes.
  5. Clean the blender jug, rinse out with very cold water and attach the mixer attachment.
  6. Pour the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 5 minutes/speed setting 4. After 2 minutes, gradually add the remaining sugar.
  7. Fill the piping bag with star nozzle with the meringue mixture. Remove the cake from the oven and wait a while until the surface is flat. Pipe the meringue mixture in dots on top of the cake. Increase the oven temperature to 185 °C and continue to bake the cake for 20 minutes. The meringues should be golden.
  8. Allow the baked cake to cool down a little and carefully remove it from the tin. Put in the refrigerator, preferably while still slightly warm, overnight.


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