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Salted Caramel Cheesecake

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We were recently in London where I picked up some fabulous sea salt. What to do with it? I figured it out pretty quickly….a Salted Caramel Cheesecake! Easy and delicious. I love making cheesecake because it has a great presentation and is so easy to make and is delicious. I usually make a graham cracker crust however, this time I went with a ginger snap crust. I love the subtle ginger flavor combined with the salted caramel. Yum!

Salted Caramel Cheesecake

makes a 9/10-inch spring form pan

For the Crust:

2 cups ginger snap cookie crumbs
2 tablespoons brown sugar
pinch of salt
6 tablespoons unsalted butter, melted

To make the crust, place cookies in the bowl of a food processor and grind to a fine crumb. Or in my case…a coarse crumb. Works just as well, just so you know. If you don’t have a processor you can always put the cookies in a zip lock bag and use your rolling pin to get your desired crumb. Add brown sugar, salt, and butter. Mix together and pour mixture into a 9 or 10 inch spring form pan. Press down into bottom and a bit up sides.

For the Cheesecake:

1 cup granulated sugar
3 eight-ounce packages cream cheese
1 generous teaspoon vanilla
4 eggs

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together cream cheese and granulated sugar. Beat until light and fluffy, about 3 to 5 minutes. Beat in vanilla until well incorporated. Add eggs, beating one at a time between each addition until creamy. Don’t be surprised if there are a few cream cheese lumps, there always are. Pour into spring form pan lined with ginger snap crust.

Place a 9×13 inch pan in the bottom shelf of the hot oven. Carefully pour hot water in pan, and fill to 1/2 full push into oven.

Place cheesecake on the upper oven shelf. Bake in preheated oven at 350 degrees for approximately 50 to 60 minutes, until cheesecake is browned and puffed. Take out of oven to cool. When relatively cool put in refrigerator over night.

For the Caramel:

1 cup granulated sugar
4 tablespoons water
4 tablespoons light corn syrup
2/3 cups heavy cream
4 tablespoons unsalted butter
1 teaspoon sea salt

To make the caramel, add sugar, water, and corn syrup to a medium saucepan. Bring to a boil over medium heat, stirring once or twice. Bring to a boil and allow to brown. Once sugar has browned to a medium amber color, remove from heat and immediately add heavy cream and butter. Mixture will boil and foam. Stir well. Add salt and stir well to incorporate. Caramel may seem thin, it’s OK. Let it set for 5 minutes or so and then pour on top of cold cheesecake. Now back into the fridge until ready to serve. Sprinkle with a dash of sea salt, slice and serve!!

Decorating option:

Caramelized Sugar:

1 1/4 cups sugar
3/4 cup cold water

Heat together the sugar and cold water in a heavy medium-size pan over medium high heat, stirring occasionally until the sugar is completely dissolved and the mixture has turned light golden in color. This takes about 5 minutes; watch carefully cause the minute you see that amber color you will want to take it off the heat. It will continue to darken some even after it is off the heat. Using the back of a spoon drizzle onto your cooled cheesecake into your desired pattern. Now is when you get creative! Another option is to drizzle your desired shapes/patterns onto parchment paper. This hardens quite quickly allowing you to peel off the paper and place on top of your fabulous cheesecake!!

 

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