I am feeling a bit under the weather today, so I decided to re-post one of the recipes that got a lot of attention a few months ago. It is a wonderful desert and well worth it. I hope you enjoy!
Salted Carmel Cheesecake
For the crust
About 15 graham crackers
3 tablespoons granulated sugar
1 stick unsalted butter, melted
1/2 teaspoons kosher salt (must use kosher salt)
Preheat oven to 375 degrees F. In a food processor, grind graham crackers to crumbs. Add sugar and salt and pulse to combine. With motor running, add butter through feed tube. Process for another few seconds until combined. (Note: The recipe calls for 1 1/2 tsp of salt, I found that to be too much)
Transfer the mixture to a 9” springform pan sprayed with cooking spray. (I forgot to spray the pan and the crust stuck in a few places!) Pat crumb mixture into the bottom of the pan, and up the sides about 2”. Make sure it’s deep enough to hold all the cheesecake mixture.
Bake crust until slightly brown. About 10-12 minutes. Remove crust from the oven and allow to cool on a rack. Reduce oven temperature to 300 degrees F.
For the Cheesecake
3 8oz. packages of cream cheese, room temperature
1 13-14 oz can dulce de leche (see note below if you can’t purchase it)
2 TBL all purpose flour
1 1/4 cups granulated sugar
1 1/4 cups granulated sugar
3 tsp kosher salt (I did not add salt to the cake)
1 TBL vanilla extract
4 large eggs, at room temperature
In a stand mixture fitted with the paddle attachment beat cream cheese until smooth, add dulce de leche and beat to combine.
Add flour and salt, beat to combine, stopping to scrape down the sides as necessary. Beat until smooth and fluffy, about 5 minutes. There should be no lumps.
Add the sugar and beat to combine.
Add the vanilla, and then beat in the eggs one at a time until just combined, about 30 seconds each. Don’t overbeat once the eggs are added; the cheesecake will puff up too much while baking, and the top will crack.
Pour the cream cheese mixture into the cooled crust.
Bake at 300 degrees F for 55 – 65 minutes. The center will seem to be only slightly set. The sides will puff slightly.
Cool completely on a rack, then cover and refrigerate 8 hours or overnight. At this point you can take it out of the springform pan and place the cake on a platter. You can also choose to leave it in the pan.
For the caramel
1/2 cup granulated sugar
3 TBL water
1/2 cup heavy cream
2 TBL butter
1 tsp kosher salt
1 tsp vanilla extract
In a large saucepan over medium heat, combine the sugar and water. Swirl to combine.
Continue cooking until the sugar turns golden brown, swirling occasionally. You’re looking for something that’s about the color of dark honey. It should take 3-5 minutes.
Take the mixutre off the heat and carefully add the butter and then the cream. It will foam up and seize, just keep whisking. Add the vanilla extract and salt and continue to whisk.
Return to medium low heat and whisk until smooth. If your carmel is too thin, alow it to cook longer. Allow to cool slightly, about 15 minutes.
Remove cheesecake from the refrigerator and pour cooled caramel over the top.
Return the cheesecake to the refrigerator to let the caramel set, about 30 minutes. To serve, cut in slices (it’s pretty rich) with a sharp knife, wiping the blade clean after every slice.
This is the best cheesecake I have ever eaten! It is very, very rich and you will only want a thin slice at a time. Just remember, there is more in the refigerator!
If you can’t find Dulce De Leche, Bakers Royale has some wonderful instructions on how to make it from evaporated milk.
Linked up to:
My Turn for us
One More Time
Pamela’s Heavenly Treats
MMMMMMMM can you hear me drool?
Sorry you aren’t feeling well. Hope you get back to it, soon. Lane
Oh, this is my favorite cheesecake now! I’ll admit I don’t actually make it. My friend’s 15 year old daughter makes it for me (she LOVES to cook and bake) and she does a fantastic job. That’s what they gave me for Boss’s day this year! And I’m taking one to Thanksgiving dinner next week, too.
Looks delish! I may have to try to make it! Following back.
Thanks so much for stopping by my page and becoming a follower!! Dropping to return the favor and I can already tell I’m going to enjoy your page. This first recipe looks sooooo yummy.
I hope you feel better Cynthia! Thank you so much for stopping by Piggy In Polka Dots! You are so sweet! I am following you here and also on Pinterest!
On a totally unrelated note one of my dogs has a fancy pedigree name and it contains the phrase Dulche De Leche.
Since Mr. P loves all things caramel he would die if he saw this recipe but Im hiding it from him because he looks really tubby at the moment…
OHHHHH my goodness does this look good!!! This is a must make for sure!!! Thank you so much for linking up to Share It One More Time.
New GFC and Pinterest follower from Heavenly Sunday blog hop. Glad to find your blog.
Erin
http://homecookedgourmet.blogspot.com/
YUMMY! I need a piece of this right now, my mouth is watering! Thanks so much for linking up at Heavenly Treats Sunday Link Party!
There is no sugar measurement! I made this today but realized it calls for sugar but nowhere does it say how much! =(
Oh My Gosh! I am so sorry – I fixed it. Use 1 1/4 cups of granulated sugar in the cheesecake!
Yummy! Thanks for sharing!