SALTED CARAMEL CHEESECAKE RECIPE
Salted Caramel Cheesecake is a dessert that combines the richness of cream cheese, the sweetness of caramel sauce, and the delightful crunch of macadamia nuts, all harmoniously baked into a scrumptious treat. In this article, we will walk you through the process of creating this heavenly delight step by step. So, let’s dive into the world of flavors and indulge in the art of making Salted Caramel Cheesecake.
The Ingredients
Here is a list of the ingredients you’ll need to create this mouthwatering Salted Caramel Cheesecake:
| INGREDIENTS | AMOUNT |
|---|---|
| Butter | 1/2 cup |
| Light Brown Sugar | 1/3 cup (packed) |
| All-Purpose Flour | 1 1/4 cups |
| Macadamia Nuts | 3/4 cup (finely chopped) |
| Cream Cheese (full fat) | 2 lbs |
| Granulated Sugar | 1/2 cup |
| Vanilla | 1 teaspoon |
| Caramel Sauce | 1 cup |
| Eggs (room temperature) | 2 |
| Egg Yolk (room temperature) | 1 liter |
| Additional Caramel Sauce (for topping) | 1 1/4 cups |
| Fleur de Sel Spray | As needed |
Step-by-Step Instructions
Let’s begin our journey to create the perfect Salted Caramel Cheesecake:
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixer, beat the butter until it’s smooth and creamy.
- Add the packed light brown sugar and mix it well with the butter.
- Gradually add the all-purpose flour and continue mixing until a dough forms.
- Incorporate the finely chopped macadamia nuts into the dough mixture.
- Take a 10-inch cheesecake pan and spread the dough evenly, making sure to poke holes in it.
- Bake in the preheated oven for 18 minutes. This will give the crust a wonderful texture and flavor. Allow it to cool afterward.
- Reduce the oven temperature to 300 degrees. Place a baking dish filled with hot water on the bottom rack to create moisture in the oven. Leave this dish in while baking the cheesecake.
- For the filling, beat the full-fat cream cheese, granulated sugar, and vanilla with an electric mixer until the mixture becomes light and fluffy. This should take about 30-60 seconds.
- While whisking over low heat, add the caramel sauce to the cream cheese mixture. Scrape the bowl and beat for an additional 45 seconds to ensure a smooth, lump-free texture.
- Gently whisk the eggs and egg yolk and add them to the cream cheese mixture. Mix on low speed until it becomes smooth and velvety, which should take around 30 seconds. Remember to scrape the bowl and mix for another 10 seconds, but don’t over-mix.
- Pour the filling over the baked crust in the cheesecake pan. Place it in the middle rack of the oven and bake for approximately 1 hour or until the center of the cheesecake shakes about 3-4 inches when you open the oven door. It should resemble a loose jelly, not a soup.
- Turn off the oven, open the door, and allow the cheesecake to cool. Once it has cooled, place it in the refrigerator overnight.
- The next day, pour the additional caramel sauce on top of the cheesecake and sprinkle fleur de sel over it as desired. The more, the better for those who love a sweet and salty contrast.
Creating a Salted Caramel Cheesecake is a delightful culinary experience that combines sweet and salty flavors in a heavenly dessert. With these detailed instructions and answers to common questions, you’re well on your way to impressing your family and friends with this delectable treat. So, roll up your sleeves, put on your chef’s hat, and get ready to savor the magic of a homemade Salted Caramel Cheesecake.
