Salted Caramel Creaminess
Recipe shared by On the Hobb
This dessert is rich and even a wedge about 1-1/2″ wide is suitable for a portion. It’s a treat that is great all year round but it’s sweet and salty deliciousness is probably perfect served during the holidays. Each slice of easy salted caramel cheesecake can be served unadorned but I think it’s lovely decorated simply with seasonal greenery.
Easy Salted Caramel Cheesecake
For the cake base
1/2 cup (50g) chopped Hazelnuts
1/2 cup (50g) ground Almonds
1/4 cup (60g) Demerara (dark brown) sugar
8 Tbsp/ 1 stick (100g) Butter, melted
1 cup (100g) crushed Digestive Biscuits or cookies
2 shots of Jack Daniels
1/4 tsp Almond Extract
For the filling
700g full-fat Cream Cheese
180g Icing/Powdered Sugar
1-1/2 tsp pure Vanilla Extract
300ml Double Cream, lightly whipped
For the Salted Caramel Topping
1 cup (200g) Granulated/Caster Sugar
6 Tbsp (90g) Salted butter, cut up
1/2cup (120ml) Double Cream
1 tsp Table Salt
Make the cake base
1. Place the nuts in a bowl with the Jack Daniels and Almond Extract and allow to sit for about twenty minutes to give the nuts a chance to absorb the liquid.
2. Mix the nuts with the crushed cookies, sugar, and melted butter and then press the mixture into the bottom of a springform cake pan. Place the pan in the refrigerator and chill for thirty minutes or until the base is set.
Make the filling
3. Beat the cream cheese with the icing/powdered sugar and vanilla extract until fully blended.
4. In a separate bowl, beat the Double cream lightly with an electric mixer until it begins to thicken and is the consistency of light whipped cream. Fold this into the cream cheese mixture and mix well.
5. Spoon the filling mixture onto the chilled cake base and then smooth the top with a knife or spoon. Chill the cake for at least an hour.
Make the Salted Caramel topping
6. Heat the granulated/caster sugar in a saucepan over medium heat, stirring constantly with a spoon. The sugar will first begin to darken and form clumps then will melt into a thick amber liquid as you stir. The heated sugar will burn easily so keep your stirring constant.
7. Once the sugar has completely melted, immediately add the butter. The sugar (caramel) will bubble furiously when you do so be prepared! Stir the butter until it’s completely mixed in.
8. Slowly drizzle the cream into the hot mixture, constantly whisking. Again it will bubble and boil so take care. Allow it to boil for about a minute – it will rise in the pan as it boils.
9. Remove the pan from the heat and stir in the salt. Allow to cool down to room temperature.
10. Take the cake out of the refrigerator and run a butter knife around the edge of the cake to create separation between the dessert and the cake. Release the sides of the springform cake and place the cake inside onto your cake stand or serving platter. There’s no need to remove the bottom of the springform cake pan.
11. Pour and spoon the caramel sauce over the top of the cake, focusing on center of the cake. The caramel looks so tasty when it’s dripping down the sides. Decorate the top simply with seasonal greenery.
Make sure to check that the greenery you’re using is edible or let your guests know to not eat it. The berries I’m using in the photos are not to be eaten by people. If you’re not sure about a plant, don’t use it or eat it.
12. Slice and serve ~ enjoy