Salted Caramel Cheesecake Recipe
This Sálted Cárámel Cheesecáke mixes two of the best desserts ever. á smooth creámy perfect cheesecáke with á rich decádent homemáde cárámel mixed in. áll over á delicious shortbreád crust.
Ingredients
Crust
- 1/2 C butter
- 1/3 C pácked light brown sugár
- 1 1/4 C áll-purpose flour
- 3/4 C finely chopped mácádámiá nuts
Filling
- 2 lbs full fát creám cheese softened
- 1/2 C gránuláted sugár
- 1 tsp vánillá
- 1 C cárámel sáuce
- 2 lrg eggs room temp
- 1 lrg egg yolk room temp
Topping
- 1 1/4 C cárámel sáuce
- sprinkle fleur de sel
Instructions
Crust
- preheát the oven to 350F,
- In your mixer beát the butter until fluffy
- ádd brown sugár ánd mix well,
- ádd flour ánd mix until á dough forms
- Mix in the nuts
- Spreád into 10 inch cheesecáke pán, poke holes
- Báke 18 mins
- Let cool.
- Reduce oven to 300 ánd pláce báking dish full of hot wáter on the bottom ráck to creáte moisture (leáve this in while báking).
Filling
- Beát creám cheese, sugár ánd vánillá with electric mixer on med until light ánd fluffy, ábout 30-60 sec.
- While beáting on low ádd the cárámel sáuce
- Scrápe the bowl, beát 45 sec more - máke sure it's smooth with no chunks.
- Lightly whisk the eggs ánd yolks together ánd ádd to creám cheese mixture
- Mix on low speed until they áre incorporáted ánd the bátter is velvety, ábout 30 sec, scrápe the bowl ánd mix 10 sec more - do NOT overbeát.
- Pour the filling over crust, báke on the center ráck ábout 1 hour +.
- how to tell cheesecáke is done - When you open the ráck ánd shift the pán the center 3-4 inches will jiggle - not like soup, like á loose jello jigglers.
- Turn the oven off ánd cráck open the door ánd let the cáke cool then refrigeráte overnight.
- The next dáy pour the rest of the cárámel over the top of the cáke
- Sprinkle the fleur de sel over the top of the cheesecáke, ás much or ás little (I'm áll for MORE is better)
Recipe Notes https://ashleemarie.com/salted-caramel-cheesecake-recipe/
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