3 tablespoons granulated sugar
1 stick unsalted butter, melted
1/2 teaspoons kosher salt (must use kosher salt)
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.
I am linking up to Miz Helen’s Full Plate Thursday!
Latest posts by Cynthia (see all)
- Peppermint Meringues (Gluten Free) #ChristmasCookies - December 9, 2016
- This is How We Roll #93 - December 8, 2016
- Not your everyday Oatmeal Raisin Almond Cookies #ChristmasCookie - December 6, 2016