Caramel Cheesecake
Baking and Desserts | American cuisine
⏳ Time
1 hour 50 minutes
🥕 Ingredients
9
🍽️ Servings
12
Description
For this cheesecake, you need to make caramel twice. In the second instance, some strength and skill will be required to handle the caramelized almonds. But the effort will definitely be worth it.
Ingredients
- Sugar - 15.2 oz
- Shortcrust Cake Mix - 14.1 oz
- Butter - 2.1 oz
- Philadelphia Cheese - 21.2 oz
- Chicken Egg - 3 pieces
- Whole egg - 1 piece
- 33% Cream - 5 fl oz
- Wheat Flour - 1½ spoons
- Almond - 3.5 oz
Step by Step guide
Step 1
Place the dough in a 30 cm diameter ring on a baking sheet lined with parchment paper. For added security, you can place foil under the paper and fold the edges over. Bake in an oven preheated to 356°F for 15 minutes, then allow the cake layer to cool.
Step 2
Take 330 grams of sugar and place it in a saucepan over high heat, stirring occasionally with a whisk. Once the sugar has melted, add 50 grams of butter, mix well, and then gently pour in 100 grams of cream, whisking continuously. As soon as the mixture becomes smooth and homogeneous, remove it from the heat.
Step 3
Place the cheese, eggs, yolk, and flour into the blender bowl, then add 50 ml of cream. Blend until smooth, and while continuing to mix, gradually pour in the caramel mixture.
Step 4
Line the sides of the ring with baking paper, then pour in the cheese-caramel mixture. Bake for about an hour in the oven, reducing the temperature to 212°F. Once the cheesecake is done, let it cool and then refrigerate for two hours.
Step 5
In a saucepan, add 100 grams of sugar and 50 ml of water. Place it over heat, bring to a boil, and let it simmer for five minutes. Then add the nuts and roast them, stirring continuously and vigorously. At first, the sugar will coat the nuts, and then it will melt again into a brown color. When this happens and the nuts are just lightly covered with a thin glaze, remove the saucepan from heat. Add 10 grams of butter, stir, and spread the mixture onto a surface lined with parchment paper. Quickly separate the nuts from each other while the caramel is still warm and hasn’t hardened.
Step 6
Place the nuts in a decorative pattern on the chilled cheesecake, cut it into portions, and serve.
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