Friday, 17 April 2015

Salted Caramel Cheesecake

There are flavour pairings that have been married together for years, cheese and onion, chocolate and strawberries, tomato and basil to name a few. But over the last few years a new classic has emerged, the perfect blend of saltiness and sweetness - salted caramel and I am most definitely a convert.

Since taking the dessert scene by storm this flavour has been used in everything from ice cream to chocolate bars and doughnuts to macarons. Having recently been sent some beautiful Italian salted crackers from Doria there was only one recipe for me to tackle - Baked salted caramel cheesecake!


Ingredients

240g Doria Doriano salted crackers
300g plain shortbread biscuits
150g unsalted butter, melted
450g mascarpone cheese
400g cream cheese (full fat)
175g light brown soft sugar (to get a deeper caramel flavour & colour use dark brown soft sugar instead)
4 eggs
2 tbs golden syrup
2 tsp vanilla extract

small can of ready made caramel sauce
flaked sea salt

Place the biscuits into a food processor and blitz until finely crumbed. Add the melted butter and process until it is combined. Line a springform cake tin with baking parchment (I used a 12" tin) before pouring the biscuit mix in. Press your mix into the base and the sides of the tin before refrigerating for one hour.

Preheat your oven to 160C, gas mark 3.

Beat together your mascarpone & cream cheese until smooth, add in your sugar and beat again until it is completely combined with the cheeses. Add one egg, mix well, before repeating with the remaining three eggs. Finally add the golden syrup & vanilla essence. Gently pour the mixture into your biscuit case. 

Place the tin into a deep baking dish and pour enough boiling water into the baking dish to come to halfway up the side. Gently place this into your oven and bake for 90 minutes or until the cheese mix is firm to the touch.

Remove the cheesecake from the water bath and let it cool while still in the tin. Once cool place your tin in the fridge for 3 hours to set fully.

When you are ready to serve the cheesecake, carefully release the tin sides and place the cheesecake onto your serving dish. Put 3-4 tablespoons of the ready made caramel sauce into a disposable piping bag, either fitted with a medium sized nozzle or just cut the end of the bag accordingly, and pipe the sauce in your chosen pattern over the top. Finally sprinkle with sea salt flakes.

This will serve 8 - 10 people.



I was kindly sent some complimentary Doriano biscuits, but have received no other compensation for this post. The full range of Doria biscuits can be found in Tesco, Waitrose and most other large food retailers.

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8 comments:

  1. Replies
    1. Thank you Vicki - it was pretty nice I have to admit!

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  2. Oh wow, this looks awesome! I might have to give it a go!

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  3. Hi Carrie, couldn't not click on your link when I saw the recipe you were sharing...Cheesecake is one of my favourites...Baked cheesecake is the best...And I have never tried a salted caramel cheesecake, so it's something that I think is going to go down well at a summer barbecue!

    I can't get the same salted crackers here, but I'm sure I'll be able to find a substitute no problem!

    Than you for sharing...Pinning for the summer.

    xx

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  4. this looks amazing really makes me wish I could bake but I am truly awful at it!

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  5. Oh I have pinned this, it looks delicious and I love salty sweet!!x

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  6. Oh my goodness - this looks and sounds delicious. Great flavour combination. #Recipeoftheweek

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  7. I could literally lick my screen right now, yum yum!!! I love salted caramel and I love cheesecake...perfect!! xx

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