:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/naZ30u51TanSPOe4V5TS/b923a9d65937672812f9b3a4d0f918.jpeg "Salted Caramel Cheesecake")
Salted Caramel Cheesecake
What would a real NY cheesecake be without Philadelphia? Cheesecake with delicious homemade salted caramel and pretzels is the best combination that you've ever tried!
Ingredients
Cheesecake base
- 200 g cookies
- 1⁄2 spoon salt
- 70 g melted butter
Cheesecake filling
- 900 g Philadelphia cheese
- 150 g coconut sugar
- 4 egg
- 60 ml whipped cream
- 60 g mascarpone
- 1 spoon vanilla essence
- pinch of salt
- 2 spoon corn starch
Caramel
- 220 g brown sugar
- 65 g water
- 114 g whipped cream
- 70 g butter
- 5 g sea salt
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Directions
Mix the biscuits. Melt the butter and mix together to form a crust.
Whisk the Philadelphia cheese with the sugar until creamy. Add one egg at a time and mix until everything is combined.
Add the whipped cream, mascarpone, vanilla and salt. Mix. Add the starch and mix one last time. Pour over the crust.
Preheat the oven to 180°C and bake for 60 minutes. Place the cheesecake in a bain-marie. Let the cheesecake cool and then put it in the fridge overnight.
Put the sugar and water in a pan and cook over low heat, stirring constantly, for about 10 minutes.
When caramel starts to form, remove from the heat and add the butter and whipping cream. Stir until obtaining a thicker texture. Add a pinch of salt and let it cool in the refrigerator. Enjoy!
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