This glaze was used on our bakery's best-selling Salted Caramel and Chocolate Tart, but I tried it on a baked cheesecake and loved it! It's delicious with the cheesecake's subtle tang, caramel's sweetness, sea salt nuggets that burst, and dark chocolate on top!
Ingredient
For the Cheesecake Base– 1 ¼ cups Graham Cracker Crumbs – ½ stick Salted Butter– For the Cheesecake– ½ cup White Sugar – 4 cups Cream Cheese – 3 tablespoon Cornstarch– 2 Egg– ½ cup Whipping Cream– 1 teaspoon Vanilla Extract
Direction
1
Make Base
Mix melted butter into crushed graham crackers.
Smush the mixture into your cake pan with your hands until it's tightly packed.
2
Make Cheesecake Preheat oven to 350°F. Mix cream cheese, sugar, and cornflour until creamy.
Mix egg in.
3
With the whisk still going, slowly add the cream.
After you add the vanilla, whip it all for one more minute.
4
Put it in your cake pan. Get the mixture to be smooth. Squish the pan on the counter a few times to get rid of any extra air.
5
Set the oven to 45 minutes. You can tell it's done because the edges should be turning a little golden and the middle should still be able to wobble a little.
6
Make the caramel sauce with salt.
Put the sugars and syrup in a small pan and heat them slowly until the sugar melts Add the vanilla, butter, and cream and mix well until everything is mixed in.
7
Boil and bubble for one minute.Immediately add salt after heat is off. Sieve icing sugar and add to salted caramel. Mix everything and break up icing sugar lumps with a spoon.