This salted
caramel cheesecake is serioùsly the best cheesecake recipe ever. It’s silky
smooth, extra creamy, and covered in a delicioùs homemade salted caramel.
INGREDIENTS
HOMEMADE
SALTED CARAMEL
GINGERSNAP
COOKIE CRÙST*
- 2 cùps crùshed gingersnap cookies
- 1/4 cùp granùlated sùgar
- 6 tbsp ùnsalted bùtter, melted
SALTED
CARAMEL CHEESECAKE
- 2 lbs fùll fat Philadelphia cream cheese, room temp
- 1 cùp granùlated sùgar
- 2 tbsp all-pùrpose floùr
- 4 large eggs, room temp
- 1 tsp vanilla bean paste
- 1/2 cùp fùll fat soùr cream, room temp
- 1/3 cùp of the salted caramel saùce, cooled to room temp
INSTRÙCTIONS
SALTED
CARAMEL SAÙCE
Poùr the
caramel into a heat proof container and place it in the fridge while yoù make
the cheesecake.
GINGERSNAP
COOKIE CRÙST
See note at
the bottom of this recipe.
Preheat yoùr
oven to 350F and thoroùghly bùtter or grease yoùr springform pan.
In a bowl,
combine the crùshed cookies, sùgar, and melted bùtter. Mix ùntil the crùmbs are
evenly moistened then tightly press it into yoùr springform pan.
Bake for
8-10 minùtes then leave it oùt to cool while yoù make the filling.
SALTED CARAMEL CHEESECAKE
Redùce the
oven temperatùre to 325F and place a large roast pan on the bottom rack.
In a stand
mixer fitted with the whisk attachment, mix the room temperatùre cream cheese
on mediùm speed JÙST ùntil smooth – no more than a minùte.
Take the
bowl off the stand and ùse a rùbber spatùla to knock oùt any air that the whisk
might have added.
Switch to
the paddle attachment and place the bowl back on the stand.
In a small
bowl, whisk together the sùgar and floùr. Then mix it into yoùr cream cheese on
low speed ùntil jùst combined. Scrape down the bowl, especially on the bottom.
At this
point, yoù’ll want to start a pot of boiling water on the stove top.
In that same
small bowl, lightly beat yoùr room temperatùre eggs and vanilla and slowly mix
it into yoùr batter on low speed ùntil jùst combined. Scrape down the bowl
again then mix it for a coùple more seconds.
Lastly, mix
together the soùr cream and caramel in a small bowl then fold it into yoùr
batter ùsing a rùbber spatùla.
Poùr the
batter over the cooled crùst and drop the pan against the coùnter a coùple
times to let oùt any air bùbbles.
Once yoùr
water is boiling, CAREFÙLLY poùr it into yoùr roast pan and then place the
cheesecake on the middle rack above it. This will help prevent cracks and also
catch any drippings.
Bake for 1
hoùr and 20 minùtes. It’s done when the edges have pùffed ùp and the center
gives a tight giggle when yoù shake the pan.
Tùrn the
oven off and leave the cheesecake in the oven with the door cracked open for 1
hoùr.
Then, poùr
the caramel saùce over the cheesecake before refrigerating. If the caramel is
too thick to poùr, place it in the microwave for 30 seconds to 1 minùte to thin
it oùt.
Place the
cheesecake in the fridge for at least 3-4 hoùrs to set. Sprinkle with a pinch
of sea salt before serving. I recommend serving it slightly chilled so that the
caramel stays in tact.
Store in an
air tight container in the fridge. Enjoy!
NOTES
*this recipe
makes a crùst that lines the bottom and edges of the cheesecake. If yoù jùst
want a bottom crùst, halve the recipe bùt prepare it the same as instrùcted: 1
cùp crùshed gingersnap cookies, 2 tbsp granùlated sùgar, 3 tbsp ùnsalted bùtter,
melted
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
0 Comments
Post a Comment