Friday, 6 June 2014

Salted Caramel Cheesecake

This is a Betty Crocker recipe for Salted Caramel Cheesecake that I found following wanting to know how to make salted caramel cheesecake because I really liked it when I had eaten it at restaurants such as Frankie and Benny's and at a party earlier this year.  Chocolate curls also go well with this recipe.


1 3/4 cups graham cracker crumbs               
1/4 cup packed brown sugar                        
1/2 cup butter, melted                        

3 packages (8 oz each) cream cheese, softened                        
1 cup packed brown sugar                        
3 eggs                        
3/4 cup whipping cream                        
1/4 cup caramel-flavoured coffee syrup                        

Caramel Sauce
1/2 cup butter                        
1 1/4 cups packed brown sugar                        
2 tablespoons caramel-flavoured coffee syrup                        
1/2 cup whipping cream                        
1 1/2 teaspoons sea salt flakes                       


1. Heat the oven to 350°F. Wrap the outside bottom and side of a 9-inch spring-form pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan. In a small bowl, mix the ingredients to make the crust. Press this mixture into the bottom of the pan. Bake for 8 to 10 minutes or until set.  Reduce the oven temperature to 300°F and cool the crust for 10 minutes.                            
2. Meanwhile, in a large bowl, beat the cream cheese and 1 cup of brown sugar with an electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup and beat until blended. Pour filling over crust.                            
3. Bake at 300°F for 1 hour 10 minutes to 1 hour 20 minutes or until the edge of the cheesecake is set at least 2 inches from edge of pan but the centre of the cheesecake is not fully set. Turn oven off and open the door slightly.  Let the cheesecake remain in oven for 30 minutes. Run a small metal spatula around edge of pan to loosen the cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.                           
4. In a 2-quart saucepan, melt 1/2 cup of butter over medium heat. Add 1 1/4 cups of brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.                            
5. To serve, run a small metal spatula around edge of the spring-form pan; carefully remove foil from the outside bottom and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

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