Tuesday, March 3, 2015

♥ Caramel Cheesecake

























This is one of them and probably one of my favorite cheesecakes. I love white chocolate cheesecake but with the addition of this salted caramel sauce...oh my. Well let's say, you'll never forget it.

Caramel Cheesecake

Crust
10 ounces graham crackers, crushed into crumbs
7 tablespoons unsalted butter
 
Cheesecake Filling
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces Ghirardelli or any premium white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
pinch salt
boiling water

Pre-heat the oven to 375 degrees. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan. Bake for 10 minutes and then allow to cool completely on a wire rack. Reduce the heat to 325 degrees while crust is cooling and you make your batter.

Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, and allow to stand for one minute. Stir the chocolate gently until melted completely.

In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate mixture. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared crust that has cooled in your spring form pan. 





























Set the pan onto a couple of heavy duty, large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch. Bake at only 325 for the first hour and then reduce heat again down to only 300 degrees and bake for another hour or so or until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.

To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve.

Caramel Sauce

1 cup granulated sugar
1/4 cup + 2 Tbsp water
1/4 cup salted butter
1/2 cup heavy cream

Gather all of your ingredients and have them nearby ready to add to the mixture as needed.

In a heavy-bottomed 3 quart saucepan, heat sugar and water over medium-high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. 



























Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Pour caramel into a glass jar to cool. When cooled drizzle freely over your white chocolate cheese cake and top with any topping you'd like.

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1 comment :

  1. This was my contribution to the family Christmas dinner and such a hit on many levels. Everyone enjoyed the beautiful, light cheesecake with just a touch of white chocolate flavor and then I learned how to make caramel sauce which was a gigantic hit (the kids requested more for New Years to put over ice cream!). Thank you Marty for showing me how EASY cheesecake is!

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