Ingredients
Regarding the Crust:
1 1/2 cups of digestive biscuit crumbs or graham cracker crumbs
1/4 cup of sugar, granulated
Half a teaspoon of optional ground cinnamon
Half a cup of melted unsalted butter
Regarding the Filling:
Three bundles of eight ounces apiece softened cream cheese
One cup of sugar granules
One teaspoon of vanilla extract
Three huge eggs
Half a cup of sour cream
Half a cup of heavy cream
Preparation: 1 cup caramel sauce plus extra for sprinkling
First, get the crust ready.
Set the oven temperature to 325°F (160°C). A 9-inch springform pan should be greased.
Combine the sugar, cinnamon (if using), and graham cracker crumbs in a medium bowl. Stir in the melted butter until it is uniformly saturated.
To create an even layer, press the mixture into the springform pan’s bottom. Bake for ten minutes. As you prepare the filling, let it cool.
Make the filling in step two.
Beat the softened cream cheese until it’s creamy and smooth in a big bowl.
Beat in the sugar gradually until well mixed.
Add the eggs and vanilla extract one at a time, making sure to fully mix each one.
Add heavy cream and sour cream and stir until smooth. To avoid cracks, do not overmix.
Step 3: Put the Cheesecake Together
Cover the chilled crust with half of the filling.
Using a knife, carefully swirl half of the caramel sauce over the filling to give it a marbled appearance.
Evenly distribute the remaining filling. Pour the leftover caramel sauce over the top in swirls.
Step Four: Bake
The springform pan should be put in a bigger baking dish. Pour hot water into the larger dish until the water reaches halfway up the springform pan’s sides. (This water bath aids in crack prevention.)
Bake for 55 to 60 minutes, or until the edges are just beginning to turn brown and the center is firm.
After turning off the oven, let the cheesecake cool for an hour with the door slightly open.
Step 5: Cool and Present
After taking it out of the oven, allow the cheesecake to come to room temperature. To set, place in the refrigerator for at least 4 hours or overnight.
Before serving, drizzle with additional caramel sauce. Use a sharp knife and wipe it after each cut to ensure clean slices.
Advice for Making the Ideal Cheesecake
Utilize Room Temperature Ingredients: To avoid lumps, softened cream cheese and room temperature eggs combine more easily.
Steer clear of overmixing because this adds air to the dough, which can lead to baking cracks.
To guarantee uniform baking and keep the cheesecake from drying out, use a water bath.
Chill Fully: For the greatest texture, give the cheesecake enough time to set in the refrigerator.
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