Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar. Very slowly, drizzle in the double cream while stirring. Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Cheesecake Directions 1) Blitz the biscuits in a food processor and mix the biscuits with the melted butter. Spread on the bottom of an 8″/20cm tin and press down firmly. Leave to set in the fridge whilst you make the rest!
2) Using an electric mixer, whisk together the cream cheeses, vanilla, icing sugar and caramel until smooth and lump free
3) Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like – it will hold itself completely when finished mixing (like a meringue does!) If you don’t mix it enough it will not set well enough!
4) Chop the fudge pieces up into 5-10mm squares and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 5-6 hours, or preferably overnight.
5) decorate with the remaining caramel or extra fudge pieces (other decorations are available)
![image showing [Homemade] salted caramel cheesecake](569f1b76-d0a1-59d1-b536-be2d0ece9a53.jpg)
dannyjbates on March 8th, 2018 at 15:17 UTC »
Biscuit Base – 150g gingernuts – 150g Golden Oreos – 125g butter, melted
Salted Caramel – 200g granulated sugar – 90g salted butter – 120ml heavy cream – 1 teaspoon salt
Cheesecake Filling – 500g Full-Fat cream cheese, I used 250g mascarpone, 250g Philadelphia (other brands are available) – 1 tsp vanilla bean extract – 100g icing sugar – 150g salted caramel – 300ml Double cream – 175g fudge pieces, chopped up
dannyjbates on March 8th, 2018 at 16:57 UTC »
Caramel Directions:
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar. Very slowly, drizzle in the double cream while stirring. Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Cheesecake Directions 1) Blitz the biscuits in a food processor and mix the biscuits with the melted butter. Spread on the bottom of an 8″/20cm tin and press down firmly. Leave to set in the fridge whilst you make the rest!
2) Using an electric mixer, whisk together the cream cheeses, vanilla, icing sugar and caramel until smooth and lump free
3) Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like – it will hold itself completely when finished mixing (like a meringue does!) If you don’t mix it enough it will not set well enough!
4) Chop the fudge pieces up into 5-10mm squares and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 5-6 hours, or preferably overnight.
5) decorate with the remaining caramel or extra fudge pieces (other decorations are available)
ricctp6 on March 8th, 2018 at 17:06 UTC »
This looks both homemade and professional...know what I mean? It's the highest of compliments I can think of.