Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, salted caramel baked cheesecake. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Salted Caramel Baked Cheesecake is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Salted Caramel Baked Cheesecake is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have salted caramel baked cheesecake using 14 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Salted Caramel Baked Cheesecake:
- Make ready The salted caramel
- Take 270 g Nataniel Caramel Blondie Sauce
- Prepare 1/4 cup cream
- Prepare 1 teaspoon sea salt flakes
- Get The cheesecake
- Prepare 250 g crushed Tennis biscuits
- Get 100 g salted butter, melted
- Take 1/2 teaspoon cinnamon
- Get 1/2 teaspoon ground ginger
- Prepare 500 g cream cheese, room temperature
- Prepare 2 tablespoons brown sugar
- Get 2 teaspoons teaspoon vanilla essence
- Prepare 200 ml sour cream
- Prepare 3 large eggs, room temperature
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Instructions 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.
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