Cooking
One of my favourite desserts is cheesecake. This is the second time making it ever. Why? If I make it I will eat it! All of it! So I just avoid the temptation all together. I figure once every few years is a good compromise.
Making cheesecake is not difficult but you do need time. I make it a day ahead or say 12 hours in advance before serving. For me this works as I won’t have to rush myself.
I enjoy making caramel as much as I enjoy eating it. It does not take time to make it but you do have to keep an eye on it or it will burn.
Here is how I made it:
Caramel Cheesecake
Ingredients
Crust
- 2½ cups graham cracker crumbs
- ? cup butter melted
- 1 tablespoon sugar
Filling
- 3 8 oz packages light (or regular) cream cheese
- 1½ cups granulated sugar
- 4 large eggs
- 4 teaspoons lemon juice
- 2 teaspoons vanilla extract
- a pinch of salt
Caramel Sauce
- 1 cup brown sugar
- 7 tablespoons unsalted butter cut into small pieces
- 1/2 cup heavy cream
Instructions
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Preheat the oven to 325 degrees F and lightly grease a 10" Springform pan.
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In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm no longer moist. When done, reduce the oven heat to 275 degrees F.
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Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth.Separate the eggs. Add sugar, egg yolks, lemon juice, vanilla and salt and beat on low speed until smooth.
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Whisk egg whites until stiff and fold into the cream cheese mixture until well mixed.
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Pour into crust and smooth the top. Bake at 275 degrees F for about 1 hour.
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Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let cool to room temperature before chilling in the fridge completely.
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You can serve as is or make the caramel below and pour over the cake.
Caramel Sauce
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In a medium saucepan over medium-low to medium heat, combine all the ingredients together. Cook until thickened, about 5 to 7 minutes.
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Remove from heat and allow to cool. The mixture will get thicker as it cools.