Salted Caramel Cheesecake – RecipeTin Eats
3. the cheesecake (continued)
Add the eggs, one at a time, beating just until combined after each addition. Be careful not to overmix at this stage, as overmixing can result in a cracked cheesecake.
Prepare the base – Line a baking tin with parchment paper and press the biscuit base mixture into the tin, using the back of a spoon to smooth it out evenly. Bake the base for 10 minutes, then let it cool.
Assemble – Pour half of the cheesecake batter over the cooled base. Drizzle half of the salted caramel over the batter, then swirl it through with a knife. Pour the remaining batter on top, and swirl in the remaining caramel.
Bake – Bake the cheesecake in a water bath for about 1 hour, or until the edges are set but the center still jiggles slightly. Let it cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 6 hours or overnight.
Serve – Once the cheesecake has set, remove it from the fridge and slice it into pieces. Drizzle extra caramel over the top, and enjoy the rich, creamy, sweet, salty goodness of this perfectly imperfect Salted Caramel Cheesecake.
In conclusion, making a Salted Caramel Cheesecake with a rich caramel flavor in every bite can be a challenge, but with the right techniques and ingredients, it is definitely achievable. Embracing imperfections and focusing on flavor over looks can result in a delicious dessert that will have everyone coming back for more.
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