BEST SALTED CARAMEL CHEESECAKE
BEST SALTED
CARAMEL CHEESECAKE
This Salted
Caramel Cheesecake is the best you’ll ever have! The caramel sauce is my
favorite and you’ll find that it isn’t simply drizzled on top, but it’s
actually layered inside the cheesecake as well! It’s smooth, creamy and
delicious!
INGREDIENTS
CARAMEL
SAUCE
- 2 1/2 cups (518g) sugar
- 10 tbsp (140g) salted butter, room temperature
- 1 1/4 cups (300ml) heavy whipping cream, room temperature
- 6 tbsp (49g) all purpose flour, sifted
- CRUST
- 2 cups (268g) graham cracker crumbs
- 1/2 cup salted butter, melted
- 3 tbsp brown sugar
FILLING
- 24 oz (678g) cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 4 large eggs
- Toffee bits
INSTRUCTIONS
1. To make
the caramel sauce, pour the sugar into an even layer in a large saucepan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4. ……………………………………………………………..
5……………………………………………………………………………..
Full
instructions: Click here
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