Salted caramel cheesecake



1/2 cup butter
1/3 cup packed light brown sugar
1 1/4 C all-purpose flour
3/4 C finely chopped macadamia nuts
2 lbs whole cream cheese, softened
1/2 cup granulated sugar
1 teaspoon of vanilla
1 cup of caramel sauce
2 eggs lrg room temperature
1 lrg egg yolk at room temperature
1 1/4 cup caramel sauce
sprinkle with fleur de sel
US customary - Metric

preheat the oven to 350F,
In your blender, beat the butter until frothy
Add the brown sugar and mix well,
Add the flour and mix until a dough forms
Stir in the nuts
Spread into a 10 inch cheesecake pan, pierce the holes
Cook 18 min
Let cool.
Reduce the oven to 300 and place a baking dish filled with hot water on the lower rack to create humidity (leave it while baking).
Beat cream cheese, sugar and vanilla with electric mixer over medium heat until light and fluffy, about 30 to 60 seconds.
While beating over low heat, add the caramel sauce
Scrape the bowl, beat 45 seconds more - make sure it is smooth and free of lumps.
Lightly whisk the eggs and yolks together and add to the cream cheese mixture
Mix on low speed until incorporated and dough is velvety, about 30 seconds, scrape bowl and mix for 10 more seconds - DO NOT over beat.
Pour the filling over the crust, cook on the central grill for about 1 hour +.
how to tell cheesecake ready - When you open the grid and move the pan, the 3-4 inch center will shake - not like soup, like loose jello jigglers.
Turn off the oven and open the door and let the cake cool then refrigerate overnight.
The next day, pour the rest of the caramel on top of the cake
Sprinkle fleur de sel on top of the cheesecake, as much or as little (I'm all for MORE, it's better)
recipe source:


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