Salted Caramel Cheesecake Food

BITE-SIZE SALTED CARAMEL CHEESECAKES

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
• Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
• Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
• Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
• Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.

SALTED CARAMEL CHEESECAKE SQUARES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
• Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that's okay!
• For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
• Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
• For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
• Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
• Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.

SALTED CARAMEL CHEESECAKE

Steps:

• Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.
• Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
• To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

EASY SALTED CARAMEL CHEESECAKE

Steps:

• To make the caramel sauce, pour the sugar into an even layer in a large saucier pan.
• 2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
• 3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. 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 the caramel from the heat. 4.
• Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined. 5.
• 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. Whisk until well incorporated and smooth. 6.
• Set about 1 1/2 cups of caramel sauce aside for topping. Add the flour to the remaining caramel and set that aside. 7.
• To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 8. C
• mbine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 9. B
• ke the crust for 10 minutes, then set aside to cool. 10.
• over the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. 11.
• educe oven temperature to 300°F (148°C). 12. Po
• r the caramel sauce with the flour into the bottom of the crust and spread into an even layer. 13. To
• make the cheesecake filling, beat the cream cheese, brown sugar and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 14. Ad
• the sour cream and vanilla extract and mix on low speed until well combined. 15. Ad
• the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 16. Po
• r the cheesecake batter into the crust, over the caramel. 17. Pl
• ce the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 18. Ba
• e for 1 hour 45 minutes. The center should be set, but still jiggly. 19. Tu
• n off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 20. Cr
• ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 21. Re
• ove the cheesecake from the oven and remove the water bath and wrapping. 22. Re
• rigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish. 23. Pr
• or to serving, pour 1/2 a cup of the remaining caramel sauce over the cheesecake and sprinkle with some toffee bits. Serve cheesecake slices with the remaining cup of caramel sauce, for drizzling. 24. St
• re cheesecake in the fridge. Cheesecake is best for 3-4 days.

SALTED CARAMEL AND VANILLA CHEESECAKE

Steps:

• To Make the Cheesecake: Preheat oven to 325 degrees. Line the bottom of the 8" springform pan with parchment paper. Lightly grease bottom (parchment) and sides. In a bowl combine the ground cookies, ground almonds (almond meal) and the melted butter. Stir to thoroughly combine. Firmly press the cookie mixture into the base and sides of the prepared pan. Refrigerate for 1 hour.
• Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5-6 minutes or until smooth. Add the sugar and beat for 3-4 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, salt and 1 teaspoon of vanilla and beat until well combined. Spoon the mixture into the biscuit shell.
• Place the springform pan in a baking dish and pour in enough boiling water to come halfway up the sides of the pan. Bake for 1 hour 30 minutes or until firm to the touch. Remove cheesecake from the baking dish and allow to cool in the tin. Refrigerate for 3 hours or until set.
• To Make The Caramel Sauce: Place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5-7 minutes or until thickened and becomes the color of caramel. Set aside and allow to cool completely.
• To Make The Whipped Topping: Place the cream, sour cream, icing sugar and vanilla in a bowl and whisk until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve.
• To Assemble: Serve topped with sweetened whipped cream and drizzled wtih caramel sauce.

POPCORN, PRETZEL AND SALTED CARAMEL CHEESECAKE

Steps:

• Lightly grease and line the base and sides of a 20.5cm (8in) round springform tin with baking parchment.
• Whiz the biscuits and pretzels in a food processor until they are finely crushed - alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of prepared tin using a spoon and chill until needed.
• Whisk the cream cheese, icing sugar and caramel sauce until smooth.
• In a separate bowl whip the double cream, then fold into the cream cheese mixture.
• Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.
• When ready to serve, Unclip the tin and slide off the parchment on to a serving plate. Peel off parchment around sides. Decorate with pretzels and popcorn, drizzle with caramel sauce and sprinkle over a pinch of sea salt flakes. GH Tip Clip the base of your springform tin in the wrong way round, so the raised lip is at the bottom of the tin (that way, you won't have to lift the cheesecake out over the lip when you come to serve it). Lay a sheet of parchment larger than the base into the tin, then carefully clip the paper-covered base back into the tin so the paper is stretched tightly over the base and any overhang is pulled underneath the join. To slice the cheesecake neatly, gently push the topping aside slightly before cutting so you can cleanly cut through the filling. Like this? You'll love... Best cheesecake recipes Pimm's cheesecake Tunnock's cheesecake Reese's peanut butter cheesecake Hot chocolate cupcakes Jaffa cake cupcakes

SALTED CARAMEL CHEESECAKE

Steps:

• Preheat oven to 160°C (140°C fan) mark 3 and put a roasting tin filled with hot water in the bottom of the oven. Grease a 20.5cm (8in) diameter round springform cake tin with oil and line the base and sides with baking parchment.
• Whiz the biscuits to fine crumbs in a food processor. Add 2tbsp oil and pulse to combine. Press mixture into base of the tin and chill until needed.
• In a large bowl, mix together the cream cheese, sugar and 200g (7oz) of the caramel until smooth. Add the eggs and mix until just incorporated (try not to add too much air); pour into the cake tin.
• Put the tin into the oven on the shelf above the roasting tin. Bake for 45min, then turn off the oven (without opening the door) and let the cheesecake cool completely (about 2hrs). Once cool, chill in the fridge (still in tin) for at least 4hr.
• To serve, carefully remove the cheesecake from the tin and transfer to a board or plate. Mix remaining caramel to loosen, then drizzle over the cheesecake. Sprinkle with a little salt, if you like, and serve in slices. Like this? You'll love... Best cheesecake recipes Salted banoffee tart Chocolate orange cheesecake Lemon drizzle cake Lemon drizzle cheesecake

SALTED CARAMEL CHEESECAKE

Steps:

• Preheat oven to 325 F.
• Wrap an 8-inch springform pan with aluminum foil, Set aside.
• Add melted butter to the graham cookie crumbs and press onto the bottom of an 8-in. springform pan, Set aside.
• For filling, beat the softened cream cheese until smooth.
• Add sugar, sour cream, and vanilla and mix until well incorporated.
• Add the eggs one at a time and mix until incorporated, do not over mix.
• Pour the filling over the crust.
• To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
• Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
• Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
• Turn the oven off and let it sit in the oven for 30 minutes.
• Open the oven doors slightly and let it sit for an additional 10 minutes.
• Carefully remove cheesecake from water bath and run a knife along the sides
• Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
• To make the caramel sauce, cook the sugar over medium heat in a saucepan until the sugar dissolves.
• Once the sugar dissolves, keep a close eye on it, sugar burns quickly.
• Once it turns into a copper color, add the butter and whisk until the butter melts completely.
• Stir in the heavy cream slowly and mix until well incorporated.
• Cook for an additional minute.
• Remove from the stove and stir in the salt.
• Transfer the caramel to a heatproof container.
• Pour the cooled caramel all over the cheesecake and sprinkle some coarse salt over the caramel.
• Serve cold and enjoy!

SALTED CARAMEL CHEESECAKE (NO BAKE)

Steps:

• To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl or sandwich bag
• Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin until compact and even. Put it in the fridge while you make the filling
• For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and salted caramel sauce
• Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape
• Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
• Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
• To decorate, put the salted caramel in a bowl and microwave it for 30 seconds so it is more runny. If your sauce is already runny you don't need to do this. Let it cool for a minute or so, so you're not pouring hot liquid onto the cheesecake
• Pour the sauce over the cheesecake and let it spread and drip down the sides. Use a palette knife to smooth it out and push it to the edges if it doesn't spread/drip enough
• Serve immediately, store any leftovers in the fridge and eat within 2 days

SALTED CARAMEL MINI CHEESECAKES (VIDEO)

Steps:

• Preheat oven to 325F. Line a 24-count cupcake pan with paper liners; set aside.
• Prepare the crust. Place graham crackers into a food processor and pulse until fine crumbs form. Add the melted butter and pulse again until the crumbs are well coated. Drop a heaping teaspoon of cookie crumbs into each liner. Using the back of a spoon or a shot glass, press the crumbs firmly into the bottom to create a firm crust.
• Prepare the filling. Soften the cream cheese at room temperature. Place the cream cheese into a mixer bowl and beat on medium/high speed for about 8 minutes until the cream cheese is light and fluffy. Add the remaining ingredients: sugar, egg and egg yolk, sour cream and vanilla extract. Beat for another 5 minutes, scraping sides of bowl often, until mixture is smooth and uniform.
• Fill each liner to the top with cheesecake filling. Transfer the cupcake pan into a large baking sheet. Add water to the baking sheet to create a waterbath for the cheesecakes; this will help prevent cracking. Bake in preheated oven for 40 minutes. Remove from oven and cool at room temperature.
• Prepare the topping. Place the caramels into a small bowl and melt in the microwave until smooth, stirring every 30 seconds. Drop a small dollop onto each cheesecake. Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. Transfer the melted chocolate into a ziplock bag, cut off a small tip and drizzle over the caramel. Add salt flakes while the chocolate is still melted. If desired, use my 'Homemade Caramel Sauce' recipe instead of caramels.
• Set cheesecakes into refrigerator to set completely. Keep refrigerated and remove about 30 minutes serving.

SALTED CARAMEL CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 23cm springform cake tin and line the base with baking parchment. Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.) Press the biscuit mixture into the base of the tin - the easiest way to do this is by flattening it with your hand under a sheet of cling film. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.
• Meanwhile, scrape the cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth. Beat in the eggs, one at a time, until you have a thick, smooth custard consistency. Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins. Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre. Turn off the heat and leave the door just slightly ajar - a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don't worry. Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.
• On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base (although I usually serve it straight from the tin base). Add a large pinch of flaky sea salt to the rest of the caramel sauce, then spoon it over the cake and swirl with the back of the spoon. The cheesecake will sit happily on a stand at room temperature for a couple of hours. Just before serving, sprinkle with extra sea salt, if you like.

SALTED CARAMEL CHEESECAKE BLONDIES

Steps:

• Preheat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until toasted, about 8 minutes. Let cool, then chop.
• Coat a 9-inch square baking dish with cooking spray. Line with parchment paper, leaving an overhang; coat the parchment with cooking spray.
• Make the cheesecake batter: Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 1 egg and 1/2 teaspoon vanilla until combined; set aside.
• Make the blondie batter: Whisk the flour, baking powder and fine salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans.
• Spread half of the blondie batter in the prepared pan. Top with half of the cheesecake batter in spoonfuls. Warm the caramel sauce in the microwave, then drizzle between the spoonfuls of cheesecake batter. Top with the remaining blondie batter, then the remaining cheesecake batter in spoonfuls. Using the tip of a butter knife, gently swirl together to create a marbled effect.
• Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool 10 minutes in the pan, then lift the blondies out of the pan using the parchment and transfer to a rack. Drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until completely cooled, about 2 hours. Cut into squares.

SALTED CARAMEL CHEESECAKE

Steps:

• Preheat oven to 325°F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
• Mix together the crust ingredients and press into the bottom of your pan. Bake for 8 minutes and cool completely on a wire rack.
• Begin to boil a pot or kettle of water for the water bath.
• In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
• Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
• Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
• After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
• Serve with salted caramel sauce.

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.

SALTED CARAMEL CHEESECAKE

Steps:

• For the crust, mix the salted caramel cookie chip crumbs, melted butter, and sugar in a large bowl. Transfer the crumb mixture to the springform pan, then press it down with your fingers so that it sits evenly in the bottom of the pan. Put it in the freezer for 15 minutes.
• For the cheesecake, using a hand mixer, beat the cream cheese and sugar together until smooth. Continue mixing while you pour in the sour cream, blending until smooth. Add the flour, salt, vanilla, and zest and mix until combined. Add the eggs and mix just until smooth.
• Take the crust out of the freezer and pour the cheesecake mixture into it. Add the water to the multi-cooker. Insert the steamer rack. Cover the cheesecake with a piece of paper towel, then cover the paper towel with foil, making sure the foil helps keep the paper towel over the top of the pan. Put the cheesecake on the steamer rack in the multi-cooker. Close and lock lid. Close valve. Select Pressure Cook on high for 37 minutes. Once cooking has finished, allow the pressure to release naturally.
• Transfer the cheesecake to a wire rack to cool. Remove the foil and paper towel. Using a kitchen towel, carefully dab away any condensation that has pooled on the surface of the cheesecake. Allow the cheesecake to cool for about 1 hour, then cover with fresh foil and place in the fridge 2-3 hours to set.
• For the salted caramel sauce, pour sugar, brown sugar, and water into a large, heavy saucepan and heat over medium-high. When the sugar starts to melt, begin whisking, and continue whisking until fully melted. Whisk slowly until the sugar turns a golden colour, then whisk in the butter. Take the saucepan off the heat and whisk in vanilla extract and cream until smooth. Stir in 1 teaspoon (5 ml) sea salt flakes. Let the caramel sauce sit for 15 minutes to cool.
• Release cheesecake from springform pan and transfer to a serving dish. Spread the salted caramel sauce evenly over the top of the cheesecake, then garnish with remaining sea salt flakes.

SALTED CARAMEL CHEESECAKE

Steps:

• CHEESECAKE: Preheat the oven to 325°. In a large bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the eggs, 1 at a time, then beat in the sour cream. Pour the batter into six 5-ounce ramekins or custard cups.
• Set the ramekins in a small pan and set the pan in the center of the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake the cheesecakes for 10 minutes, until set at the edges but still quite jiggly in the center. Turn off the oven and leave the cheesecakes in for 1 hour. Transfer the ramekins to a rack and let cool completely.
• CARAMEL: In a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in 3/4 teaspoon of fleur de sel.
• Pour 1 1/2 tablespoons of the caramel over each cheesecake and swirl to coat the tops. If the caramel is too thick, warm it in a microwave oven at 10-second intervals. Refrigerate the cheesecakes until chilled, at least 3 hours. Sprinkle with fleur de sel just before serving.