Easiest Way to Make Favorite Salted Caramel Baked Cheesecake
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Perfect Salted Caramel Baked Cheesecake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Salted Caramel Baked Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salted Caramel Baked Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Salted Caramel Baked Cheesecake is 1 cake. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can cook Salted Caramel Baked Cheesecake using 14 ingredients and 7 steps. Here is how you cook that.
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Ingredients and spices that need to be Take to make Salted Caramel Baked Cheesecake:
- The salted caramel
- 270 g Nataniel Caramel Blondie Sauce
- 1/4 cup cream
- 1 teaspoon sea salt flakes
- The cheesecake
- 250 g crushed Tennis biscuits
- 100 g salted butter, melted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 500 g cream cheese, room temperature
- 2 tablespoons brown sugar
- 2 teaspoons teaspoon vanilla essence
- 200 ml sour cream
- 3 large eggs, room temperature
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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