3 Ingredient Caramel Cheesecake Balls Food

3-INGREDIENT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
• Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks.
• Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in the cooled white chocolate mixture. Pour into the prepared springform pan.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for an additional 15 minutes. Turn the oven off, leaving cheesecake inside for for a further 15 minutes.
• Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.

HOMEMADE CARAMEL SAUCE

Steps:

• Pour sugar into an even layer in a large saucier pan.
• Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
• Once the sugar has melted, stop whisking. You can allow to cook until the sugar has turned to a little darker amber color to get a deeper caramel flavor, if you like. 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 caramel from the heat.
• Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
• Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest.
• Cool for about 10-15 minutes before using. Store leftovers in a jar with a lid. Refrigerate up to 2 weeks.

CARAMEL PECAN CHEESECAKE DESSERT CHEESE BALL

Steps:

• With hand mixer, combine the cream cheese, sour cream, powdered sugar, lemon juice, vanilla and salt. Mix 1-2 minutes or until smooth and fluffy.
• Lay two long strips of plastic wrap in an 'X' shape on a flat surface. Spoon cream cheese mixture into the center. Bring up edges of plastic wrap, close at the top tightening to create the cream cheese ball shape. Transfer to refrigerator and chill at least 1 hour to firm.
• Spread graham cracker crumbs and pecans in an even layer on a flat surface. Unwrap chilled cheese ball and roll onto crumbs to coat. Gently press crumbs and pecans into any non covered spots.
• Transfer cheese ball to platter. Drizzle with caramel sauce. Serve with graham crackers or cookies.

SALTED CARAMEL NO-BAKE CHEESECAKE

Steps:

• Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
• For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
• To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.