This recipe is for very special occasions, like a girls night or Mother’s Day or one’s birthday or Friday. 🙂 This is a New York style cheesecake on a shortbread crust, topped with caramel and sea salt.
Salted Caramel Cheesecake
- 1 cup flour
- 1/4 cup sugar
- 1/2 cup butter
Combine the butter and the sugar and then mix in the flour until crumbly. I use my hands to do this. Press into a 10 inch spring form pan lined with parchment paper. Set in the fridge while you are making the filling. I used my stand mixer to mix the filling.
Cream the cream cheese and then add in the sugar and mix well:
- 4 pkgs softened cream cheese (250g each)
- 1 and 1/2 cup sugar
The add in and mix really well:
- 2 tbsp cornstarch
Add the remaining ingredients and mix well:
- 1 cup plain unsweetened yogurt (equivalent to 4 eggs)
- 1/4 cup lemon juice
- 3 tsp vanilla
Then add in the heavy cream and mix until just smooth:
- 1 and 1/3 cup heavy cream (35%)
Pour onto the crust and bake 350 degrees F for 1 hour and 10 minutes. I wrapped the base in foil to keep the butter from leaking out of the pan while baking. Leave in the oven for another 30 minutes after the oven is off. Cool to room temperature and refrigerate for as long as you can stand it, preferably overnight.
In a saucepan heat over medium heat whisk together:
- 1 and 1 /2 cup granulated sugar
- 1/4 cup + 2 tbsp water
Bring mixture to a boil. When the sugar mixture boils and starts to turn amber, lift and swirl the pan (do not stir). It will darken quickly at this point. When it is a medium amber colour, remove from heat and whisk in carefully:
- 6 tbsp salted butter*
Then carefully add in:
- 3/4 cup heavy cream (35%)*
- 1 tsp vanilla
*When adding the butter and the cream, it may bubble up so be very careful.
Cool the caramel completely before topping the cheesecake.
Just before serving, sprinkle the top with:
- Coarse sea salt