Sunday, 20 May 2012

Salted Caramel Cheesecake

Salty caramel cheesecake. Just those words strike fear in any dieters heart, but joy in mine. There's no greater contrast than the sticky sweetness of the caramel, with savoury undertones making it deeply addictive. Crushed amaretti biscuits form the base of the cheesecake, lending its almond flavour to the otherwise plain cheesecake filling. 

It's not the kind of cheesecake you can plough through in one sitting with a spoon. This stuff is rich. Decadence doesn't even come near it. Thin slices are the way forward, unless you want to lie beached on your couch like I currently am. 

I used a pie dish as I seem to have lost my cake tin, so if you have one I'd recommend using a springform cake tin to make it easier to remove. 

Salted Caramel Cheesecake

Serves 8? It's big.

1 x 200gr packet of Amaretti biscuits crushed with a rolling pin
60gr butter
1 tbsp sugar

Preheat the oven to 200 degrees C. Melt the butter and toss with the Amaretti biscuits and the sugar. Press into and up the sides of a greased pie dish / springform cake tin measuring 9" across the base. Bake for 15 minutes, until browned (I left mine in a little too long so keep an eye on it). Remove and leave to cool.

2 x 200gr cream cheese
100gr caster sugar
120ml double cream
2 tsp vanilla extract
2 large eggs

In a mixer, attach the paddle attachment and mix the cream cheese and the caster sugar until light and fluffy. Add the vanilla extract and beat well, then add each egg, beating well in between. Add the cream and mix well. 

Turn the oven down to 160 degrees C. Spoon into the cooled biscuit base and bake for 60 mins. By then it should have puffed up and have lost some of the wobble. Remove and leave to cool. Meanwhile, make the salted caramel sauce. 

150gr soft brown sugar
80gr butter
100ml double cream
A hefty pinch of sea salt flakes

In a large saucepan (don't be tempted to use a small one, you want some good whisking space) heat the sugar up until it has all melted, stirring occasionally so that it melts evenly. Add the butter in and whisk well until incorporated. It may look lumpy and a bit gross at this point. Whisk in the cream, poured in a steady stream. Cook gently while whisking until smooth and silky - this may take a few minutes. Add the salt and then taste - carefully, it'll be molten - and add more if you think it needs it. I like my caramel quite salty. Leave to cool.

Spoon the caramel onto the cooled cheesecake and put it in the fridge for at least an hour. When serving, sprinkle the top with sea salt flakes. 


Stephen said...

I'm with you on the sweet savoury contrast. Looks delicious and although as advised, not a one sitting experience, I might just have to give it a go. Spoon please.

Ed said...

that looks filthy good ;)

The Grubworm said...

Salted caramel AND cheesecake. Be still my beating heart! Actually, not sure how long my heart would remain beating after a cake like this... It;s the sort that would have me squatting on the kitchen floor, eating it with my hands, a wild look in my eye.

It looks and sounds delicious. *goes to have a quiet lie down somewhere calm*

Katy Salter @ Pinch of Salt said...

Oh god, salty-caramel amazingness. For the sake of my summer wardrobe, I should probably un-read this recipe!

S said...

i dont care how many calories are in it- i LOVE this- and i love that you created a recipe for it. anything that has a contrast of salty and sweet is a winner in my view. love salted caramel, like you. great recipe, Lizzie. x s

jlanaway said...

Silly question... is that 1, 200g pack if Amaretti biscuits - or 1200g of biscuits?

Looks yummy... gonna make it to celebrate Englebert winning Eurovision!


Hollow Legs said...

Stephen - Yup, as a person who doesn't automatically love mega sweet things, it worked well. Easy now.

Ed - oh it was!

Grubby - Yes, I think I have gained about 300kg since eating that slice... Do you need a cold towel on your brow?

Katy - What has been seen cannot be unseen!

S - I don't really care about the calories either ;) thanks Shayma, appreciated x

Jlanaway - oops - it's 1 x 200gr, sorry it wasn't clearer. Amended now.

The Grubworm said...

I think I have just about calmed down... but a wet towel would be good.

Melanie Seasons said...

Looks absolutely brilliant. I'm not a baker, but I reckon I could try this one out!

helen said...

This looks FUCKING SEXY. I can't believe you didn't bring some over to my house though...shame on you Mabs. Shame. On. You.

George@CulinaryTravels said...

Oh God, salted caramel & cheesecake - two of my favourite things. It looks bloody gorgeous Lizzie.

Ian said...

The amaretti base is a great idea - I'm going to try that on cooked and raw cheesecakes. Brilliant

nealjwallace said...

I made this for a competition at work that doesn't really exist but I am now most definitely winning. It was really bloody good. Evidence: