Salted Caramel Cheesecake

Name: Salted Caramel Cheesecake
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 8
Ingredients: Digestive biscuits 8.5 oz; Butter ½ cup; Cream cheese 2.2 lbs; Fresh liquid cream 0.4 cup; Cornstarch 2 tbsp; Sugar 5 ¼ tbsp; Eggs (1 whole and 1 yolk) 2.6 oz; Vanilla extract 1 tsp; Sugar 1 cup; Fresh liquid cream ½ cup; Butter 3.3 oz; Salt ½ tsp; Cashews ½ cup; Sunflower seed oil 1 spoonful

816

Calories per serving

Vegetarian

Energy Kcal 816
Carbohydrates g 64.8
of which sugars g 45.3
Protein g 10.7
Fats g 57.1
of which saturated fat g 29.68
Fiber g 0.8
Cholesterol mg 200
Sodium mg 403

Difficulty: Average
Prep time: 40 min
Cook time: 1 h 10 min
Serving: 8 persone
Cost: Average
Note + cooling time (3 h)

PRESENTATION

Sweet and a bit salty! The salted caramel cheesecake is a sublime, scenic dessert perfect for any occasion. The biscuit base holds a soft and velvety cream, with a slightly tangy taste typical of this cake. The decoration this time is more delicious than ever! The sweetness of the sugar, transformed into caramel, will have a bitter note, and thanks to the addition of sea salt flakes, it will be slightly savory. The result will be a balance of flavors, embellished with a cascade of toasted cashews. Among all the cheesecake recipes, this is one of the most irresistible... ready for a new favorite in the kitchen?

Discover also our chocolate and salted caramel cheesecake and the salted caramel cake for the most gluttonous!

INGREDIENTS

816

Calories per serving

Ingredients for the base (8-inch mold): Digestive biscuits 8.5 oz (240 g); Butter ½ cup (110 g)

for the cream: Cream cheese 2.2 lbs (500 g); Fresh liquid cream 0.4 cup (100 g); Cornstarch 2 tbsp (25 g); Sugar 5 ¼ tbsp (65 g); Eggs 2.6 oz (75 g) - (1 whole and 1 yolk); Vanilla extract 1 tsp

for the salted caramel: Sugar 1 cup (200 g); Fresh liquid cream ½ cup (130 g); Butter 3.3 oz (95 g); Salt ½ tsp

for the decoration: Cashews ½ cup (80 g); Sunflower seed oil 1 spoonful

Preparation

How to prepare Salted Caramel Cheesecake

To prepare the salted caramel cheesecake, melt the butter over very low heat and let it cool. Then pour the cookies into the mixer 1 and blend them until completely crumbled. Transfer them to a bowl and pour in the cooled melted butter 3.

Mix well 4 until the ingredients are combined. Line a 8-inch springform pan with parchment paper at the base and sides and pour part of the cookie mixture inside 5. Using the back of a spoon, gently press to form the base 6.

Then use the remaining cookie mixture to make the edge, always gently pressing with the back of a spoon 7. Let it firm up in the fridge for about 30 minutes. Meanwhile, prepare the cream. Pour the egg and yolk into a bowl, add the sugar 8, and mix with a hand whisk. Gradually add the cream cheese 9, continuing to mix.

You should obtain a smooth and creamy mixture 10. Add the cornstarch 11 and vanilla extract 12.

Mix and finally add the cream 13. Mix once more, and the cream will be ready 14. Retrieve the base from the fridge and pour the cream into it 15,

then use a spatula to level it well to spread it evenly 16 17. Bake in a preheated static oven at 320°F for 70 minutes. Meanwhile, prepare the salted caramel: in a heavy-bottomed saucepan, pour in the granulated sugar 18 and turn on the low heat. Meanwhile, heat the cream.

When the sugar is almost melted, use a ladle to stir the caramel. You should obtain an amber color 19. At this point, turn off the heat and gradually add the hot cream 20 21, stirring quickly.

Pour in the sea salt flakes 22, and finally add the cold butter 23 and mix everything together 24.

With an immersion blender, blend the salted caramel 25, transfer it to a bowl 26, let it cool to room temperature, then transfer it to the fridge until use. In a saucepan, pour a tablespoon of vegetable oil, turn on moderate heat, and add the cashews 27.

Toast them for a few minutes until they are well golden 28. Transfer to a bowl and let cool. After the cheesecake's baking time, take it out of the oven 29 and let it cool. Then, transfer it to a serving plate 30.

Pour the cold salted caramel over the surface 31 and level it with a spoon 32. Decorate by placing the cashews on the surface randomly 33. Let it cool for at least 1 hour in the refrigerator before serving your salted caramel cheesecake.