Salted Caramel CheesecakeEmail Recipe Print Recipe

Ingredients

Procedure

Makes 6 Servings

Salted Caramel:

1. In a sauce pan, combine the sugar and water. Allow to simmer over medium heat, without stirring, until it turns a deep amber color, approximately 10-12 minutes.
2. Remove from heat and immediately whisk-in the cream, butter, and salt. Continue stirring for 1-2 minutes. Pour into a squeeze bottle and let cool.

Salted Caramel Cashew Crust:

1. Preheat oven to 300°
2. In a food processor, combine graham cracker crumbles and salted caramel cashews; pulse until sand-like in texture.
3. In a 9” cake pan, combine the cashew-graham mixture with butter and press to the bottom of the pan.
4. Bake for 6-8 minutes or until golden in color and set.
5. Let cool.

Cheesecake Filling:

1. Pre heat oven to 300°
2. In an electric mixer, combine cream cheese, sugar, and corn starch; mix on low speed until completely combined.
3. Mix all of the wet ingredients together in separate bowl. Slowly add liquid mixture to the dry ingredients in mixer on low speed.
4. Turn mixer to medium speed and let mix for 2 minutes, or until completely combined. Stop mixer often to scrape the sides of bowl.
5. Pour mixture over the crust.
6. Place cheesecake in a water bath and bake for 17 minutes; rotate and cook for another 17 minutes.
7. Remove from oven and water bath. Let cool.

To Make One Portion:

1. Cut the cheesecake into 6 pieces.
2. Press the cut sides of each slice of cheese cake into the crushed salted caramel cashews.
3. Drizzle 2 tablespoons of Salted Caramel on the plate.
4. Top drizzled plate with one slice of cheesecake and 2 more tablespoons of Salted Caramel.

Nutrition