拿蛋糕去拜年 - Salted caramel and vanilla baked cheesecake

 

到好朋友家拜年, 他們都說不用帶禮盒
那就帶蛋糕一起吃啦

Donna Hay 封面 - 厚厚忌廉, 流質焦糖, 淡啡色芝士蛋糕
不需再說什麼, 你註定要在我生活中重覆出現

看到朋友不停添焦糖醬
有一種覓到知己的感覺
'我怎麼這樣遲, 才知你是焦糖怪?'

Salted Caramel and Vanilla Baked Cheesecake

Modified from Donna Hay Issue 58 (八吋份量)

餅底我們沒有加入杏仁粉, 改用了60g 溶牛油 + 140g 餅碎, 只舖底, 沒有圍邊, 因為怕太膩
食譜建議用sour cream 打忌廉,目的要中和焦糖甜味, 不過我們覺得味道怪怪, 下次只需淨打忌廉都應該很美味

Ingredients:
500g plan sweet biscuits
1/2 cup (60g) almond meal
150g butter, melted
350g ricotta cheese
500g cream cheese
1 cup (175g) brown sugar
4 eggs
2 tablespoons golden syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup (250ml) single cream
1 cup (240g) sour cream
1 tablespoon icing sugar, sifted
sea salt flakes, for sprinkling

caramel sauce
1 cup (250ml) single cream
60g butter, chopped
1 cup (175g) brown sugar

Methods:
1. To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5-7 mintues or until thickened. Set aside and allow to cool

2. Preheat oven to 160C. Place the biscuits and almond meal in the bowl of a food processor and process until coarsely chopped. add the butter and process to combine. press the biscuit mixture into the base and sides of a lightly greased 22cm springform cake tin lined with non-stick baking paper. Refrigerate

3. Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5-6 minutes or until smooth. Add the sugar and beat for 3-4 minutes or until combined. Add the eggs one at a time, beating well after each addition

4. Add golden syrup, salt and 1 teaspoon of vanilla and beat until well combined

5. Spoon the mixture into the biscuit shell. Place the tin in a baking dish and pour in enough boiling water to come halfway up the sides of the tin. Bake for 1 hour 30 minutes or until firm to the touch. Remove cheesecake from the baking dish and allow to cool in the tin. Refrigerate until set

6. Place the cream, sour cream, icing sugar and reamining vanilla in a bowl and whisk until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve