Salted Caramel Cheesecake Recipe скачать в хорошем качестве

Salted Caramel Cheesecake Recipe

Salted caramel lover? Then you must try this amazing salted caramel cheesecake! Creamy, rich with a touch of salted caramel and mini pretzels. The best cheesecake ever. ►Full written recipe: https://www.thecookingfoodie.com/reci... ►Get my eCookbook: https://payhip.com/b/UHcVf ►Join my newsletter and get free recipes directly to your inbox: https://www.thecookingfoodie.com/?wit... ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Ingredients: Fort the crust: 190g Digestive biscuits/crackers 60g Mini pretzels 90g Butter, melted 1-2 tablespoons Milk For the cheesecake filling: 4 cups (900g) Cream cheese 1 cup (200g) Sugar 1/4 cup (60ml) Heavy cream 1-2 teaspoons Vanilla extract 4 Eggs, large 1 cup (225g) Sour cream 1½ tablespoons Cornstarch Lemon zest from one lemon Pinch Salt For the caramel topping: 1 cup (200g) Sugar 6 tablespoons (85g) Butter, room temperature 1/2 cup (120ml) Heavy cream, room temperature 1/2-1 teaspoon Flaky salt For decoration: Mini pretzels Flaky salt Directions: 1. Make the crust: Preheat oven to 325°F (160°C). 2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling. 3. Preheat oven to 325°F (160°C). 4. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and lemon zest, beat until incorporated. Do not over beat. 5. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 50-65 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight. 6. Make the salted caramel topping: place the sugar into a saucepan and heat it over medium-low heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick golden brown colored liquid as you continue to stir. Once all the sugar has melted and turned golden in color, remove the sauce pan from heat, add in the butter right away. Stir quickly until the butter is incorporated. Then add in the room temperature heavy cream and stir quickly again to incorporate everything together. 7. Add salt and cook over medium heat for about 1 minute. Allow to cool. 8. Decorate the cheesecake: Pour over the cheesecake and spread evenly, decorate with mini pretzels and sea salt.