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Velvety Salted Caramel Cheesecake: A decadent treat with a crunchy pecan topping

Velvety Salted Caramel Cheesecake: A decadent treat with a crunchy pecan topping

Indulge in the luxurious taste of this velvety salted caramel cheesecake, a dessert that perfectly combines the rich creaminess of cheesecake with the sweet and salty allure of salted caramel. This cheesecake features a smooth, creamy filling atop a crunchy biscuit base, topped with a homemade salted caramel sauce sprinkled with toasted pecans. Each element complements the others to create a multi-layered dessert that is both sophisticated and irresistible.

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Why you'll love it: The combination of textures and flavors in this cheesecake makes it a remarkable dessert. The creamy, rich filling is balanced by the crisp, buttery base, while the salted caramel sauce provides a delicious sweet-salty contrast, enhanced by the crunch of pecans. It's an ideal choice for those who enjoy a dessert that offers complexity in every bite. Plus, the methodical process of creating this cheesecake makes it a rewarding endeavor for any baking lover.

Perfect occasion: This cheesecake is perfect for festive occasions like birthdays, holidays or any gathering where you want to impress your guests. It's also a fantastic choice for a cozy family dessert evening, providing a luxurious ending to a special meal. Serve it at your next dinner party or bring it to a potluck to make a memorable impression.

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Decorating Tips: replaces the word nice with empty enhance the presentation of your cheesecake, arrange a few extra whole pecans on top of the caramel layer before it sets. You can also drizzle a little dark chocolate over the caramel for an extra touch of elegance. Garnish the edges with whipped cream or a sprinkle of sea salt flakes to enhance the flavor contrasts.

Ingredients:

  • For the base:
    • 2 packages of oatmeal cookies
    • 100 grams of butter, plus 1 tablespoon
  • For the cheesecake filling:
    • 600 grams of cream cheese
    • 400 ml of cream
    • 1/2 cup sugar
    • 1/2 cup powdered sugar
    • 2 teaspoons of vanilla extract
    • 1 1/2 tablespoons cornstarch
    • 4 eggs, room temperature
  • For the salted caramel sauce:
    • 4 tablespoons of butter
    • 1/4 cup brown sugar
    • 1/4 cup cream
    • 1/2 tablespoon cinnamon
    • 1 teaspoon of salt
    • 200 grams of pecans
  1. Start with the base: crush the biscuits in a food processor, melt the butter and mix. Press the mixture firmly into the bottom of a lined 22cm cake tin and refrigerate.
  2. For the filling, mix the cream cheese with both sugars, vanilla and cornstarch until smooth. Gradually add the cream, then add the eggs one by one, mixing at low speed. Pour over the cooled base.
  3. Bake in a preheated oven at 180°C (356°F) with a bain-marie in the oven to avoid cracking. Once the top is golden brown, turn off the oven and let the cheesecake sit inside for 10 minutes before removing and letting it cool to room temperature. Place in the refrigerator for at least 4 hours.
  4. For the sauce, melt the butter, add the brown sugar and stir until dissolved. Gradually add the cream, cinnamon, salt and pecans. Let the sauce cool slightly before pouring it over the chilled cheesecake.

Enjoy this deliciously creamy and rich salted caramel cheesecake, a true delight for any dessert lover!

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