Monday, March 20, 2017

SALTED CARAMEL CHEESECAKE



    Crust

  • 1/2 C butter
  • 1/3 C brown sugar
  • 1 1/4 C flour
  • 3/4 C finely chopped macadamia nuts
  • Filling

  • 2 lbs cream cheese softened
  • 1/2 C sugar
  • 1 tsp vanilla
  • 1 C caramel sauce
  • 2 whole large eggs (room temp)
  • 1 large egg yolk (room temp)
  • Topping

  • 1 1/4 C caramel sauce
  • fleur de sel


How to Make It

  • Crust
  • preheat the oven to 350F,
  • In your mixer beat the butter until fluffy
  • Add brown sugar and mix well,
  • Add flour and mix until a dough forms
  • Mix in the nuts
  • Spread into 10 inch cheesecake pan, poke holes
  • Bake 18 mins
  • Let cool.
  • Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
  • Filling
  • Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
  • While beating on low add the caramel sauce
  • Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.
  • Lightly whisk the eggs and yolks together and add to cream cheese mixture
  • Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more - do NOT overbeat.
  • Pour the filling over crust, bake on the center rack about 1 hour +.
  • how to tell cheesecake is done - When you open the rack and shift the pan the center 3-4 inches will jiggle - not like soup, like a loose jello jigglers.
  • Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.
  • The next day pour the rest of the caramel over the top of the cake
  • Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I'm all for MORE is better)
  • Notes
  • Cook the sauce while the crust is baking, then let it cool.
  • When it's slightly cool press some plastic wrap down across the top so the sauce doesn't get a "skin". It will be slightly warm when you add it to the filling.
  • You'll probably need to warm it up just a bit before adding it the top of the cheesecake so keep it in a microwave safe container.
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