u003cstrongu003eSalted Caramel Cheesecakeu003c/strongu003e
Salted caramel cheesecake is best to enjoy sweet richness with a bit of a salty touch. You will love every bite of this wholesome cuisine. The well-blended caramel sauce and smooth texture of cheesecake make this recipe worth trying.u003cbru003e u003cbru003eWhether you are an expert or a beginner, making this scrumptious recipe is simple and quick. Learn all the steps and baking instructions for perfect results.
Ingredients
For caramel sauce preparation
- Sugar | 2 1/2 cups
- Salted butter | 10 tablespoon
- Heavy whipping cream | 1 1/4 cups
- All-purpose flour | 6 tablespoon
For the cheesecake batter
- Cream cheese | 24 ounce
- Light brown sugar | 3/4 cup
- All-purpose flour | 3 tablespoon
- Sour cream | 1 cup
- Vanilla extract | 1 1/2 tablespoon
- Eggs | 4 ( Large)
- Toffee bits
Instructions
- ready-made graham cracker crust works perfectly for the base and saves time. For this recipe, a 9-inch crust is good to go.
- To make the caramel sauce, follow these steps:
- Pour sugar into a saucepan, preferably with a non-stick surface. Heat the sugar on a medium flame and stir continuously. Turn off the flame when the sugar melts and gets a dark amber in colour. Be careful to avoid over-burning.
- Remove the pan from the flame, add the butter, and stir it until it melts. Add the heavy cream and whisk it continuously to avoid lumps. You will get a smooth sauce.
- For the cake topping, keep 1 1/2 cups of this sauce aside and add sieved flour to the remaining portion. This helps achieve a smooth texture without lumps.
- Grease the baking pan with oil and place parchment paper. Place the ready-made crust and pour the caramel sauce, which contains flour.
- Prepare the cheesecake batter by mixing sugar and flour in a mixing bowl. Use an electronic mixer at low speed to mix them thoroughly.
- Add vanilla extract and sour cream and turn on the mixer at a low speed to achieve a smooth texture.
- Add eggs one by one and use the mixer in between to get a fluffy batter.
- Now pour this batter over the caramel and crust base. Preheat the oven to 350 degrees. Bake for 1 hour and 30 minutes. Turn off the oven when the center is a bit jiggly. Keep the pan inside the oven for 30 minutes more. This will result in complete cooking, including the central portion.
- Let it cool at room temperature, then refrigerate for 30 minutes and serve.