BAKED SALTED CARAMEL CHEESECAKE #desserts #cake

BAKED SALTED CARAMEL CHEESECAKE #desserts #cake

This Baked Salted Caramel Cheesecake formula is a mix of straightforward caramel sauce and a simple prepared cheesecake. Rich, liberal and no dubious advances.

Heated cheesecakes have a notoriety of being hard to make, in any case, I appear to make more prepared cheesecakes than cooler set nowadays. For what reason is this one so natural – well first there is no requirement for a water shower or bain marie circumstance with this one. Simply toss it straight onto the center rack of the stove and heat. Cooling the cheesecake in the stove for 30 minutes after you've turned it off ensures it's completely prepared, yet in addition stops any breaks. Regardless of whether it cracks – regardless, simply call it natural.

Heated cheesecakes have a firmer surface than their refrigerator set kin, however are overly velvety and plush. Unquestionably a preposterous guilty pleasure that I love to share around. Be cautioned, a tad bit of this cheesecake goes far.

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BAKED SALTED CARAMEL CHEESECAKE #desserts #cake

Ingredients
FOR THE SALTED CARAMEL

  • 270 g soft caramels, shop bought (I use Werthers)
  • 1/4 cup cream
  • 1 teaspoon sea salt flakes

FOR THE CHEESECAKE

  • 250  g  crushed sweet biscuits (notes)
  • 100  g  unsalted butter, melted
  • 1/2  teaspoon  cinnamon
  • 1/2 teaspoon ground ginger
  • 500  g  cream cheese, room temperature
  • 2 tablespoons brown sugar (notes)
  • 2 teaspoons teaspoon vanilla extract
  • 3  large eggs, room temperature
  • 200 ml  sour cream

Instructions
FOR THE SALTED CARAMEL

  1. Save 1/4 cup caramel for drizzling
  2. In a small saucepan over medium heat, combine the caramels, cream and salt. Begin pushing them around the pan and as soon as they move freely, turn the heat down to low and continue to stir until the mixture is smooth. Allow to cool to room temperature before proceeding.
  3. You can make the base of the cheesecake while you wait.

FOR THE CHEESECAKE

  1. Preheat the oven to 160C / 320F / 140C fan forced.
  2. Grease and line the base and sides of an 8 inch round spring form tin. Use a food processor or blender to process the biscuits to fine crumbs. Add the cinnamon and ginger and process to combine. Add the melted butter and blitz one more time to combine completely. Tip the mixture into your prepared tin and press down all over the base and up the sides about 2 inches (notes)
  3. Set aside 1/4 cup of caramel for drizzling later.
  4. Using a stand mixer with the paddle attachment or handheld beater, beat the cream cheese, the remaining caramel and sugar until smooth and creamy. Scrape down the sides of the bowl as required.
  5. Add the eggs one at a time, then the vanilla beating until each is well incorporated. Beat for a further 2 minutes on a low to medium setting. Add the sour cream and beat until just combined.
  6. Pour the filling into the biscuit base and smooth over the top as much as possible.
  7. Place the tin onto the middle shelf of the oven. Bake for around 55-65 minutes or until the centre is almost set. There should be a very slight wobble in the centre. Leave it to cool in the oven with the oven off and the door ajar for 1/2 an hour then take it out and let cool at room temperature for at least 45 minutes. Finally, transfer to the fridge to cool completely.

TO SERVE

  1. Mix a little water into the leftover caramel and heat for 15 seconds in the microwave. Drizzle over the top of the cake and the slices once served.

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