Cheesecake with salted caramel topping

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It’s good to have friends that are pushing you to cook sweet things and a boyfriend that is pushing for salty dishes. This is very motivating, I have to admit.
It wasn’t difficult for me to accept the request for the cheesecake, because it’s one of my favourite cakes. This time I wanted to make it special – just because I haven’t baked a cheesecake for almost a year. First I followed many baking advices for best cheesecake results, so it became fluffy and delicious. But I also wanted it to have a special topping – not with fruits, because the jams are boring and the jellies are not that exciting; not with chocolate because it is too conservative (despite of my chocoholism). Until eventually the caramel came up to my mind. Usually I am not too much into caramel, but in certain moments (like now) there is no better choice.

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Ingredients:
60 g melted butter
200g chocolate biscuits
600g unsalted cream cheese at room temperature
200 g white sugar
3 large eggs
400g sour cream
1 teaspoon vanilla extract
1 vanilla powder

For the salted caramel sauce:
2/3 cup sugar
200 ml heavy cream
½ teaspoon sea salt

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Method:
Cover the bottom of a springform pan with baking paper (cut a round piece, as big as the bottom). Brush the pan with melted butter to lightly grease (on the sides and over the baking paper).
In a food processor or blender grind the cookies to a fine crumb. Combine with the butter and mix well together. Transfer to the springform pan and press with fingers until sides and bottom are evenly coated with crust. Place in the fridge or in the freezer to chill while preparing the cheesecake filling.
Preheat oven to 160°C. Combine cream cheese with 170 g sugar and ⅓ of the sour cream and whisk until smooth. You can use food processor or a mixer. Add the eggs one by one and continue whisking on lower speed. Add vanilla extract and whisk until incorporated. Pour into prepared crust. Wrap the pan in 2-3 sheets of aluminum foil and place it in a bigger pan with water in the oven. The water should cover ⅓ to ½ of the springform pan.
Bake the cheesecake for about an hour or until the top becomes golden on the edges.
Mix the remaining sour cream with 30 g sugar and vanilla powder and spread it on top of the cheesecake. Bake for another 10 minutes. Turn the oven off and leave it slightly open. Leave the cheesecake rest for 40 minutes in the cooling oven. Remove from the oven and cool in the fridge, for at least 4 hours.
To make the caramel, put the sugar in a sauce pan on medium heat and whisk it until it starts caramelizing. When the colour of the caramel becomes medium amber remove from heat and pour the heavy cream. Return to the heat and stir the caramel until it’s all dissolved in the cream. Remove from heat and add salt. Let chill for at least ½ hour at room temperature. Cover with plastic wrap and let cool in the fridge for around 4 hours before topping the cheesecake.

That’s it – nice and easy to prepare, just the baking & cooling time is a bit longer. But there is no better thing than a piece of cheesecake in a lazy Sunday afternoon… Enjoy!

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    […] here)* 50 g white chocolate 30 ml milk *Note: You can also use salted caramel sauce instead (here is a recipe) and in this case the milk is not […]

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