Salted Caramel Baked Cheesecake. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. SALTED CARAMEL IS QUITE POSSIBLY THE BEST CHEESECAKE TOPPING This cheesecake is truly a combination of two of my very favorite things - caramel and cheesecake. And when it comes to caramel cheesecake, I didn't want to settle.
This Baked Salted Caramel Cheesecake recipe is a combination of simple caramel sauce and an easy baked cheesecake.
Rich, indulgent and no tricky steps.
Make sure to leave enough time for this cheesecake to cool completely.
You can cook Salted Caramel Baked Cheesecake using 14 ingredients and 7 steps. Here is how you cook that.
Ingredients of Salted Caramel Baked Cheesecake
- You need of The salted caramel.
- It's 270 g of Nataniel Caramel Blondie Sauce.
- It's 1/4 cup of cream.
- You need 1 teaspoon of sea salt flakes.
- Prepare of The cheesecake.
- Prepare 250 g of crushed Tennis biscuits.
- You need 100 g of salted butter, melted.
- You need 1/2 teaspoon of cinnamon.
- It's 1/2 teaspoon of ground ginger.
- Prepare 500 g of cream cheese, room temperature.
- It's 2 tablespoons of brown sugar.
- Prepare 2 teaspoons of teaspoon vanilla essence.
- Prepare 200 ml of sour cream.
- You need 3 of large eggs, room temperature.
On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base (although I usually serve it straight from the tin base). Add a large pinch of flaky sea salt to the rest of the caramel sauce, then spoon it over the cake and swirl with the back of the spoon. Start snapping up the biscuits and placing them in a food processor, or just crushing the biscuits as best as you can with your hands or a rolling pin. Baking your salted caramel cheesecake In order to prevent cracking, place a roast pan filled with boiled water on the rack below your cheesecake.
Salted Caramel Baked Cheesecake instructions
- For the salted caramel, combine the caramel sauce, cream and salt in a small pot. Stir until smooth. Allow to cool. Save 1/4 cup of the caramel for drizzling..
- Spray an 8 inch round spring form tin with some Spray and Cook. In a food processor bring the biscuits to fine crumbs. Mix in the cinnamon and ginger and add the melted butter. Blitz one more time to combine completely. Tip the mixture into your prepared tin and press down all over the base and up the sides..
- In a mixing bowl, beat the cream cheese, the remaining caramel and sugar until smooth and creamy..
- Add the eggs, then the vanilla essence and beat until well incorporated. Beat for a further 2 minutes on a low to medium setting. Add the sour cream and beat until just combined..
- Pour the filling into the biscuit base and smooth over the top as much as possible..
- Place the tin onto the middle shelf of the oven. Bake for around 80 minutes or until the centre is almost set. There should be a very slight wobble in the centre. Let cool at room temperature for at least 45 minutes. Finally, transfer to the fridge to cool completely..
- To serve, mix a little water into the leftover caramel and heat for 15 seconds in the microwave. Drizzle over the top of the cake and the slices once served..
The steam will stop your cheesecake from drying out, ensuring zero cracks. You also want to make sure you thoroughly grease your springform pan so that nothing sticks and your cheesecake can rise evenly. There are SO many caramel recipes I haven't shared yet. I settled on Salted Caramel Cheesecake, and I'm SO glad I did. Deciding on the caramel cheesecake turned out to be the easy part… did I want to add pecans, toffee, chocolate or salt?
