Cheesecake is definitely one of my favourite cakes EVER (if not my absolute fave). And among cheesecakes, salted caramel is definitely in my top three. When I visited the Cheesecake Factory in Orlando I had athe salted caramel cheesecake. And let me tell you, it was simply divine. So, I searched for some good recipes and combined them into my own!
- What you’ll need:
- ~ For the crust~
- 1 3/4 cup cookie crumbs (which ever ones you prefer)
- 1/4 cup brown sugar
- 1/2 cup butter
- ~ For the filling ~
- 680 gr. cream cheese
- 1 cup brown sugar
- 3 eggs
- 3/4 cup heavy cream
- 1/4 caramel-flavoured syrup
- ~ For the caramel sauce ~
- 1/2 cup butter
- 1 1/4 cup sugar
- 2 tbsp. caramel-flavoured syrup
- 1/2 cup whipping cream
Start by preheating your oven to 175ºC (350ºF), and line and grease a baking tin. Melt the butter for the crust. Then, in a small bowl mix the cookie crumbs, sugar and melted butter. Press this mixture into the bottom of your baking tin. Spread evenly and bake for 8-10 minutes. After baking, reduce the oven temperature to 150ºC (300ºF). Cool the crust for 10 minutes.
Meanwhile, mix the cream cheese with 1 cup of sugar until smooth. Then mix in the eggs, one at a time until just blended. Next, add the heavy cream and caramel syrup. When it’s all blended, pour this mixture over the crust. Bake the cheesecake for 1 hour and 20 to 30 minutes. After this, turn off the oven and open the oven door a few inches. Leave the cheesecake in the oven for around 30 minutes. Then, run a spatula or knife around the edges of the cheesecake and let is cool in the tin for another 30 minutes (out of the oven). Finally, let the cheesecake set in the fridge for at least 6 hours, preferably over night.
Then, the most tricky part of this cheesecake, the caramel sauce. Now I find this quite scary to make, because of the extremely high temperatures. Always be VERY careful when working with boiling caramel, or find help from someone else. Start by melting 1/2 cup of butter in a saucepan. I’d recommend using a rather big, or at least high saucepan, since the boiling caramel will rise and might spatter. Add the sugar and syrup. Heat to a boil and stir for 1 minute until the sugar is dissolved.
Then remove the pan from the fire and add in the whipped cream. What I always do is heat up the whipped cream before adding it to the caramel, so the temperature difference won’t be that big and the rise of the caramel will stay under control. Then, very carefully and in small portions add the cream. Return to the fire and bring to a boil. Then let it cool for 5-10 minutes.
To serve, pour the caramel sauce over the cheesecake and sprinkle some seasalt on top of it. Now, I have to be honest, I have made more succesful salted caramel cheesecakes. But that doesn’t take away that it tasted delicious!
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