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Sunday, 29 May 2016

Salted Caramel Cheesecake

Bake of the month now, we have had a Breakfast at Tiffany's inspired eye mask as the make and now its time for a tasty treat to sink our teeth into.

This month's comes in the form of a salted caramel cheesecake. Cheesecake is hands down the best dessert on this planet. I just cannot got enough of this creamy treat, it is my favourite all time thing! And to make me fall even more in love with it (if that's even possible), it is so easy to make!


Get in my belly!
Now there are technically two recipes in this, one for the cheesecake, which is from All Recipes, and the other for the salted caramel sauce I put over the dessert, again found on All Recipes.

So here is 'Salted Caramel Cheesecake'...


Both of these recipes are from All Recipes website, no copyright infringement intended.
First up the salted caramel in two steps but leaving enough time for it to cool before you make the cheesecake!
Serves: 6
Preparation: 20mins
Extra time for cooling time.
What you will need:
40g unsalted butter
50g caster sugar
50g light brown sugar
50ml double cream
1 teaspoon vanilla extract
1 teaspoon salt (add less or more for desired taste)
What to do now:
  1. Combine the butter, caster sugar and brown sugar in a saucepan and place on a medium heat, stir until the butter has melted and the sugar has dissolved.
  2. Pour in the double cream, vanilla and salt and swirl the pan occasionally. Cook for a couple of minutes until you get a nice caramel consistency. Take off the heat and pour into a container, allow to cool before using.
Now for the cheesecake!
Serves: 8, but I think it will serve more depending on the portion sizes
Preparation: 25mins
Cooking time: 8mins
Extra time: 3hrs+ for setting
What you will need:
For the biscuit base
125g digestive biscuits
125g ginger biscuits
90g unsalted butter
For the cheesecake filling
600g cream cheese, at room temperature
180g icing sugar, sifted
1 teaspoon vanilla extract
200ml double cream
80g honeycomb, broken into pieces
salted caramel for drizzling on top
What to do now:

For the biscuit base:

  1. Grease and line the base of a 20cm springform cake tin.
  2. Place the biscuits into a sealable freezer bag and with a rolling pin, crush up the biscuits until fine crumbs form; you can also use a food processor.
  3. Melt the butter in a saucepan over a medium heat. Once melted, stir the biscuit crumbs into the melted butter. Spoon the mixture into the prepared cake tin, pressing down evenly with the back of a spoon. Allow to set in the fridge for at least 15 minutes.
  4. For the cheesecake filling:

  5. In a bowl, whisk up the cream cheese and add in the sifted icing sugar, vanilla and mix.
  6. Whisk up the double cream until peaks form and fold into the cheese mix. Gently mix in the broken up honeycomb. It's up to you how much honeycomb you put in, I put in around 50g and with the topping it gave a nice balance of flavour.
  7. Pour the cheese mix evenly onto the biscuit base and allow to set in the fridge for at least 3 hours or ideally overnight.
  8. Once set, remove the cheesecake from the tin and decorate with the salted caramel (generously!) and honeycomb however you wish. 
And the final product...


I think I have just died and have gone to salted caramel cheesecake heaven!
I absolutely love these two things and them together is literally a dream.
The creaminess of the cheesecake with the richness of the salted caramel, it was so easy to make but my god, you couldn't have to much of it in one go. The biscuit base is crunchy and soft at the same time, there are so many textures in this dessert, it is an explosion of tastes in your mouth.
Well there you go, a delicious dessert for you to indulge yourself with *drools*.
Until next time
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All photographs are my own!

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