1 1/2 cups of granulated sugar
1 3/4 teaspoon lemon juice
1 liter heavy cream
4 tablespoons of unsalted butter
Before I go into making the sauce, let me note that this is not the easiest way for most home chefs to make a caramel sauce. Melting almost pure sugar in a frying pan is frustrating and can easily burn. If you don’t feel comfortable trying this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to decorate the cheese cake.
In a sauce pan, medium over medium high heat (use non-stick for this), mix sugar and lemon juice. Stir with a wooden spoon until the sugar mostly melts, then put the spoon aside and put the pan on the heat to keep the color all the time.
Keep cooking and turning until sugar turns medium amber. Watch it carefully, the sugar will darken quickly, and if it becomes dark brown or black, it will taste bitter and annoying.
When the sauce turns to the right color, whisk slowly in the cream. If the caramel is tough with the addition of the cream, don’t worry. Just keep adding the cream and bring the mixture to a boil, over medium heat. Keep stirring until sugar dissolves. Bring to a boil for 5 minutes, then remove from heat and add butter.
Pour into a heat-safe bowl and cool until ready to use.
10 ounces of Graham biscuit, crushed in crumbs,
7 tablespoons of unsalted butter
3 sets 8 ounces of cheese, room temperature
1 1/4 cup granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon of vanilla extract
before oven heat to 375 degrees Fahrenheit. Mix the Graham cracker crumbs with melted butter and press the bottom and 1 1/2 inches up on the side of the 10 inch spring skillet.
Bake for 10 minutes, then let it cool completely on a wire rack.
Reduce the heat to 325 ° F and prepare the cheese mixture.
We put chopped white chocolate in a heat-safe container and set it aside. Put 1/2 cup of cream over low heat over medium heat in a small skillet. Pour the hot cream over the white chocolate, jiggle the bowl to dip it and leave it for a minute. Gently turn the chocolate over until it melts completely.
In a blender with paddle attachment, whisk creamy cheese until smooth and lump-free. Add sugar and mix, scrape the sides of the bowl as needed.
On medium speed, slowly add white chocolate ganache. Once combined, you can add eggs, one by one, and hit at low speed until each egg is combined. Once all the eggs are added, mix the vanilla and salt and pour it into the prepared skillet.
Place the pan on two large sheets of aluminum foil and soften it so that the sides of the pan become waterproof.
Put the cheese cake in a large skillet, then put it in the oven. Pour the boiling water into the roasting bowl, and fill it with about one inch (no more than the bottom edge of the aluminum foil). Leave it at 325 degrees Fahrenheit for an hour then cool down and bake at 300 degrees Fahrenheit for an additional 60-90 minutes until the center just adjusts.
Take it out of the oven and let it cool completely on a wire rack. Cool down once for at least 4 hours before applying.
For glazing, gently heat 1 cup of caramel sauce on the stove or in the microwave until sprinkled a little and then pour over the cheese cake. Pour caramel over the cake and you’re ready to serve.
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