Salted Caramel Cheesecake Lasagna Recipes

EASY SALTED CARAMEL CHEESECAKE

Steps:

• To make the caramel sauce, pour the sugar into an even layer in a large saucier pan.
• 2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
• 3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don't let it go too long or get too dark or it'll burn. Remove the caramel from the heat. 4.
• Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined. 5.
• Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth. 6.
• Set about 1 1/2 cups of caramel sauce aside for topping. Add the flour to the remaining caramel and set that aside. 7.
• To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 8. C
• mbine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 9. B
• ke the crust for 10 minutes, then set aside to cool. 10.
• over the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. 11.
• educe oven temperature to 300°F (148°C). 12. Po
• r the caramel sauce with the flour into the bottom of the crust and spread into an even layer. 13. To
• make the cheesecake filling, beat the cream cheese, brown sugar and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 14. Ad
• the sour cream and vanilla extract and mix on low speed until well combined. 15. Ad
• the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 16. Po
• r the cheesecake batter into the crust, over the caramel. 17. Pl
• ce the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 18. Ba
• e for 1 hour 45 minutes. The center should be set, but still jiggly. 19. Tu
• n off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 20. Cr
• ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 21. Re
• ove the cheesecake from the oven and remove the water bath and wrapping. 22. Re
• rigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish. 23. Pr
• or to serving, pour 1/2 a cup of the remaining caramel sauce over the cheesecake and sprinkle with some toffee bits. Serve cheesecake slices with the remaining cup of caramel sauce, for drizzling. 24. St
• re cheesecake in the fridge. Cheesecake is best for 3-4 days.

SALTED CARAMEL CHEESECAKE

Steps:

• Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.
• Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
• To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

SALTED CARAMEL CHEESECAKE SQUARES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
• Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that's okay!
• For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
• Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
• For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
• Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
• Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
• To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

SALTED CARAMEL CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 23cm springform cake tin and line the base with baking parchment. Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.) Press the biscuit mixture into the base of the tin - the easiest way to do this is by flattening it with your hand under a sheet of cling film. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.
• Meanwhile, scrape the cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth. Beat in the eggs, one at a time, until you have a thick, smooth custard consistency. Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins. Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre. Turn off the heat and leave the door just slightly ajar - a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don't worry. Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.
• On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base (although I usually serve it straight from the tin base). Add a large pinch of flaky sea salt to the rest of the caramel sauce, then spoon it over the cake and swirl with the back of the spoon. The cheesecake will sit happily on a stand at room temperature for a couple of hours. Just before serving, sprinkle with extra sea salt, if you like.