Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, salted caramel baked cheesecake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Salted Caramel Baked Cheesecake is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Salted Caramel Baked Cheesecake is something which I have loved my whole life. They’re nice and they look wonderful.
This Salted Caramel Cheesecake is the best you'll ever have! The caramel sauce is my favorite and it isn't simply drizzled on top, but it's actually Salted caramel is quite possibly the best cheesecake topping. This cheesecake is truly a combination of two of my very favorite things. Remove the cheesecake from the cake pan and pour over ⅓ Cup of the chilled salted caramel sauce and spread to the edges.
To get started with this recipe, we have to first prepare a few ingredients. You can cook salted caramel baked cheesecake using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Salted Caramel Baked Cheesecake:
- Take The salted caramel
- Prepare 270 g Nataniel Caramel Blondie Sauce
- Get 1/4 cup cream
- Make ready 1 teaspoon sea salt flakes
- Prepare The cheesecake
- Make ready 250 g crushed Tennis biscuits
- Take 100 g salted butter, melted
- Get 1/2 teaspoon cinnamon
- Prepare 1/2 teaspoon ground ginger
- Get 500 g cream cheese, room temperature
- Take 2 tablespoons brown sugar
- Make ready 2 teaspoons teaspoon vanilla essence
- Get 200 ml sour cream
- Make ready 3 large eggs, room temperature
This Salted Caramel Cheesecake is infused with caramel flavour and a hint of salt, then a rich luxurious salted caramel sauce is drizzled all over it. This salted caramel cheesecake has the silkiest and creamiest texture that is perfectly balanced with the salted caramel. For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Salted Caramel Cheesecake is a delicious and creamy cheesecake with a sweet and salty pretzel crust.
Steps to make Salted Caramel Baked Cheesecake:
- For the salted caramel, combine the caramel sauce, cream and salt in a small pot. Stir until smooth. Allow to cool. Save 1/4 cup of the caramel for drizzling.
- Spray an 8 inch round spring form tin with some Spray and Cook. In a food processor bring the biscuits to fine crumbs. Mix in the cinnamon and ginger and add the melted butter. 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.
- In a mixing bowl, beat the cream cheese, the remaining caramel and sugar until smooth and creamy.
- Add the eggs, then the vanilla essence and beat until well incorporated. Beat for a further 2 minutes on a low to medium setting. Add the sour cream and beat until just combined.
- Pour the filling into the biscuit base and smooth over the top as much as possible.
- Place the tin onto the middle shelf of the oven. Bake for around 80 minutes or until the centre is almost set. There should be a very slight wobble in the centre. Let cool at room temperature for at least 45 minutes. Finally, transfer to the fridge to cool completely.
- To serve, 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.
For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Salted Caramel Cheesecake is a delicious and creamy cheesecake with a sweet and salty pretzel crust. This post is sponsored by Challenge Butter. Thank you for supporting the brands that make My Baking Addiction possible. If you aren't new around here.
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