My new favourite dessert – Salted caramel cheesecake

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My new favourite dessert – Salted caramel cheesecake

I used to not like cheesecake. I had always thought that desserts had to be sweet and cheesecakes contain cheese which is definetly not a sweet ingredient. So in my mind whenever someone orders cheesecake I look at them in shock and order my 4 layers of chocolate cake with whipped cream and chocolate chips. Lately though, I started to change my mind. Maybe because cheesecake is my boyfriend’s favourite dessert and he kept telling me to give it a shot and that I wouldn’t regret it but I never gave in. Up until very recently, when I discovered the most amazing, richest and sweetest cheesecake I had ever tasted. It is my salted caramel cheesecake. Oh my god. It is soo good. Trust me it will be gone in a matter of minutes if you make it. Literally anyone who has ever had cheesecake, after taking a bite of this one, told me that it is the best cheesecake they have ever eaten. And I’m not kidding.

I was inspired by Tanya Burr’s new book “Tanya Bakes” to make this recipe. In her book she made a very similar salted caramel cheesecake and it seemed super good. So I changed her recipe a little bit and adapted it to my own taste. And the result is pretty crazy. I decided to use my own salted caramel sauce, both inside the cheesecake and ontop. Then I decided to decorate mine with some toasted and salted peanuts, that go absolutely perfect with the salted caramel sauce, melted dark chocolate and some whipped cream. Trust me you guys, I’m not kidding on this one. You are going to love it. Please tag me on Instagram, Twitter or on my Facebook page “The Hot Mess” if you make it. I would love to see your pictures!

Ingredients:

  • 300 gr Pan Di Stelle (any chocolate cookie will do)
  • 130 gr butter, melted
  • 600 gr Philadelphia cream cheese
  • 250 gr caster sugar
  • 3 large eggs
  • 150 gr salted caramel sauce
  • 1 tsp vanilla extract

Decoration:

  • 50 gr dark chocolate, melted
  • 100 gr salted peanuts
  • 100 gr salted caramel sauce
  • whipped cream

Method:

  1. Preheat the oven to 180 C°.
  2. In a food processor crumble up the chocolate cookies until they’re super fine. Put them in a bowl and add the melted butter. Whisk with a fork until well combined. Press the mixture firmily in the bottom of a loose bottom cake tin and bake for 10 minutes.
  3. In a bowl blend together the cream cheese and sugar, and the add the eggs one at a time. Mix in the salted caramel sauce, vanilla and salt. Pour the mixture on the biscuit base and spread evenly.
  4. Bake for 40 minutes until risen and browned on top. Leave to cool in the oven completely.
  5. When the cheesecake is cooled, pour the remaining salted caramel sauce on top. Drizzel with some melted chocolate, chopped peanuts and whipped cream.

XOXO

Francesca


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