Caramel cheesecake
I love cheesecake. It's the best dessert option... ever. Many can proclaim with me about other dessert like ice-cream; baked Alaska; tiramisu or warm chocolate chip cookies. All of them are super delicious... all of them are amazing. They are not as good as cheesecake. The silky texture, creamy flavor, and 100% satisfaction that comes after enjoying a piece of cheesecake. Of course, feel free to disagree with me ... but stay with me, here.
Caramel cheesecake
- Prep Time: 15 minutes
- Chilling Time: 7 hours
- Total Time:7 hours 15 minutes
- Serves:5-7 people
Ingredients:
For the salted caramel:
- 100g sugar
- 100g light muscovado sugar
- 40g unsalted butter
- 125ml double cream
- good pinch of salt
For the cheesecake:
- 50g unsalted butter
- 150g digestives (or ginger snaps), crushed
- 550g full-fat cream cheese
- 4 medium free-range eggs, lightly beaten
- 200g soured cream
- 1 tsp lemon juice
- 1 tsp vanilla
- 2 tsp corn flour
Instructions:
- To make the caramel, put the sugar into a heavy-bottomed saucepan and add 2-3 tablespoons of water. Set the pan over a low heat to fully dissolve the sugar. Bring the syrup to the simmer and cook over a medium heat until it becomes a deep amber colour caramel. Swirl the pan evenly, but avoid stirring.
- Remove the pan from the heat and carefully add the light muscovado sugar, butter, double cream and salt until fully combined. Return the pan to a low heat and simmer for 30 seconds. Pour into a bowl and leave aside to chill to room temperature.
- Preheat the oven to 170 Dgree Farenhitre.
- Grease with butter and line the base of a 20cm/8in springform tin with a disc of baking or parchment paper. Melt the butter at room temperature and mix with the crushed biscuits in a mixing bowl. Press the buttery crumbs into the base of the tin, press it with a spoon for an even layer and bake on the middle shelf of the preheated oven for 7 minutes.
- Reserve 2 tablespoon of the salted caramel, and pour the rest into a mixing bowl. Add the cream cheese to the bowl, stir until smooth, then add the eggs, soured cream, lemon juice, vanilla and corn flour.
- Transfer the cheesecake mixture into the prepared tin and spread the top level. Place the tin on a baking tray and cook the cheesecake for 55 minutes until set. Leave the cheesecake to cool at room temperature, then cover and chill for at least 4 hours, but preferably overnight.
- Carefully out the cheesecake from the tin and place on a serving plate. Warm the reserved caramel slightly and drizzle over the cheesecake to serve.
More cake & dessert recipes:
Some tricks & tactics for perfect caramel cheesecake:
- Always use cold from the fridge double cream.
- Make sure you use full fat cheese.
- Use an electric beater for best fluffy whipping results.
- The filling should be very thick and fluffy.
- Take a flat edged knife & carefully around the inner edge of the cheesecake when you are ready to serve. Then slowly release the outer edge and push the cheesecake up from the bottom and clear off the tin.
Storage tips:
- Cut the cheesecake into portions, if you like, or leave it whole. Place the cheesecake on a cardboard round. Cover it well in plastic wrap, then foil. Freeze for up to 1 month , 2 months is the max.
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