Caramel Cheesecake
Get: - Filling:
- 24oz cream cheese
- 1.25c sugar
- 0.5c sour cream
- 2tsp vanilla extract
- 3 eggs
- Crust:
- 1.5c graham cracker crumbs  // 200g, about half a box
- 0.5c salted butter, melted // 100g
- 0.5tsp cinnamon
- 1tbsp brown sugar
- Topping:
- 1c sour cream
- 4tbsp sugar
- flavoring: caramel for example
- garnish? berries, etc
Do: - Crust:
- preheat oven to 375F
- blend the graham crackers dry to very fine crumbs. you can't over-blend.
- mix crumbs with cinnamon and sugar
- add melted butter and combine until there are no lumps
- grease a 9" springform pan with butter. don't need tons.
- add crumb mixture as crust, spreading evenly. use a measuring cup to press evenly. 0.5cm - 1cm thickness.
- bake crust for 8-10 minutes until brown and fragrant
- re-press after bake to fix shape if it bubbled
- allow to cool
- Filling:
- Meez cheese, butter, sour cream, and eggs to room temperature
- beat the cream cheese first, "until smooth", with an electric mixer. It will be very gloppy at first.
- electric mix the cheese, cream, sugar, vanilla together until "creamy". Don't whip too much, you don't want to put much air into it because it will soufle and then deflate.
- whisk the eggs in a separate bowl
- add whisked eggs to mixture, blend minimally
- pour filling into baked crust
- Final bake:
- preheat oven to 325F
- boil lots of water in a kettle
- wrap cake pan in foil to keep water out
- place cake pan in a 2-3" deep baking dish
- place dish in oven, pour water into it with kettle
- replace water as needed
- bake until middle is still jiggly, 70-90 minutes
- chill in refrigerator at least 4 hours
- Topping:
- Combine sugar, sour cream, and caramel
- spread evenly overÂ
- perhaps top with caramel sauce or berry compote?
- fridge at least 4 hours
Results: - some recipes call for a frozen crust, but i did an 8 minute blind bake instead and that seemed better.
- i used too many eggs! Recipe above adjusted down to 3 eggs.
- cheesecake baked for a long time, like 80 minutes? Seemed to brown/burn on top. the water did not evaporate away, and yet it got too burned. I changed the recipe above to call for 325F.
- puffed up a lot, and smelled eggy. I am sure I over-beat it, i screwed up the mixing order of the filling by forgetting the sugar and putting the eggs in too soon.
- i made two little ramekins in addition to the big cake, and it tasted good! The crust stuck really hard to the ramekin but whatever. you're just scooping it out with a spoon anyway.
- i tried to ice the top and drizzle caramel sauce, but the sauce did not hold its drizzle shape at all. It just ran over the top, i guess it was too warm?
- taste was good! could have used more flavoring
Romeo's Pumpkin Cheesecake
Get: - 2 8oz packages cream cheese, softened
- 2/3 cup sugar
- 2 teaspoons pumpkin pie spice
- 2 eggs
- 1 15oz can pumpkin
- 1 10 inch graham cracker crust
Do: - 1 - in large mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined.
- 2 - Add eggs, one at a time, mixing until just combined after each addition. stir in pumpkin.
- 3 - pour into crust. Bake at 350F for 35 to 40 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.
- 4 - Garnish as desired. Store in refrigerator.
- NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
- NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
Dominic's No-Bake Caramel Cheesecake - 250g of grahm crackers
- 125g of unsalted butter - You will probably need more for grahm crackers
- 450ml of double cream - Heavy Cream
- 100g icing sugar - Confectioners sugar
- 560g Cream Cheese - Philadelphia is best
- Juice of half a lemon
- 800g of caramel - Carnation is best, but you can create a basic deluche la leche from condensed milk
- Sea Salt Flakes - You should still have this from when I visited
- Crush the crackers until they are sand like
- Melt Butter and add to the crackers, mix it all together, you’re looking for it to be able to stay together basically, don’t completly saturate with butter (Though when did more butter hurt anyone?)
- Put the cracker into the base of a 7inch tin, flatten it tight and then put it in the fridge for a while.
- Combine cream (Whipped to soft peaks), sugar, cream cheese, lemon juice and 200g of caramel. (Make sure you don’t seperate your cream)
- Put the mixture onto the cold base, you can layer/swirl another 200g of caramel through it (Or just double the amount in the mixture in the previous step.)
- Flatten the top, put into the freezer for a couple hours or in the fridge for like a day
- Pull it out, dump 400g onto the top or until it’s basically covered the whole top, and sprinkle lightly with sea salt flakes or equivalent to cut the sugar a little.
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