Prep 1 hr
Cook 1 hr
Who wouldn't enjoy a sweet, creamy, cheesecake with yummy caramel flavoring it. The garnish is optional. I also added fresh whipped cream.
For the crust
- 6 tablespoons butter, melted
- 1 1⁄2 cups graham cracker crumbs
For the caramel
- 1 cup sugar
- 1⁄4 cup water
- 1 lemon, zest of
- 1⁄2 cup whipping cream
For the cheesecake
- 4 (8 ounce) packages cream cheese, softened
- 1 cup light brown sugar, one cup packed
- 1⁄2 cup granulated sugar
- 1 tablespoon vanilla
- 1⁄4 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup whipping cream, well chilled
Garnish Caramel Panes
- 1 cup sugar
- 1⁄4 cup water
- Preheat oven to 350 degrees.
- For the crust:.
- Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.
- For the caramel:.
- Combine sugar and water in a saucepan over medium-high heat. Add zest and stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3-6 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.
- For the cheesecake:.
- Beat cream cheese and both sugars at medium speed with an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated.
- Pour two-thirds of batter over crust. remove zest from caramel and beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.
- Place in center of the oven and bake for about 50 minutes, or until edges are firm but middle still Wiggles. Remove from oven and cool. Chill.
- Beat the 1 cup whipping cream till stiff and spraed on chilled cake.
- OPTIONAL --.
- Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into 2 9-inch circles, on a well-buttered cookie sheet pan.
- When the caramel starts to harden, cut each circle into six wedges a sharp knife. As caramel continues to harden, recut the wedges several times.
- Slide the tip of a sharp knife under a wedge and remove from plate.
- Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration.
- Just before serving, placing panes vertically into the cheesecake.
This recipe is awesome! I've made it several times and I have discovered an interesting tip for making the garnish. Rather than pouring the sugar mixture into two circles on a cookie sheet and have to sit there and cut them, grease a cupcake pan and pour a little mixture into each little circle! It gives you perfect circle sugar glass pieces for you to decorate your cheesecake with!
Everyone enjoyed it so much that they want me to make it again for the next party. I changed the baking conditions slightly. I put a pyrex cake pan with boiling water on the bottom rack of the oven. I baked the cheesecake at 350?F for 20 minutes, then reduced to 220?F for another hour and 20 minutes.I turned off the oven and let it cool with the oven door closed until it was almost cooled to room temperature. It was allowed to chill in the refrigerator overnight. It was a huge success.