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Main Ingredients | Cream cheese, Digestive biscuits |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 0-5 minutes |
Cook time | 51-60 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Salted Caramel Cheesecake
- 1 cup Cream cheese
- 8-10 Digestive biscuits crushed
- 3 Eggs
- ½ cup Hung curd
- 1 cup Castor sugar (caster sugar)
- 1 tablespoon Lemon juice
- ½ teaspoon Vanilla essence
- 1 teaspoon Coffee powder
- for drizzling Caramel sauce
- for garnishing Fresh mint sprigs
- For Salted caramel
- 1 teaspoon Sea salt
- ½ cup Sugar
- ¼ cup Fresh cream
- 2 tablespoons Butter
Method
- To make salted caramel, heat sugar in a non-stick pan and let it caramelize. Add cream and butter, mix and cook till the butter melts. Add sea salt and mix well. Remove from heat and set aside.
- Preheat oven to 180º C.
- Take the crushed biscuits in a bowl. Reserve 1 tablespoon salted caramel, add remaining and mix well. Spread the mixture in a 5 inch loose bottom baking tin evenly to make the crust. Set aside.
- Separate egg yolks from whites and put into two different bowls.
- Cream together cream cheese, hung yogurt and castor sugar in a third bowl till smooth.
- Lightly beat egg yolks, add to the cheese-sugar mixture and mix well.
- Add lemon juice and vanilla essence and mix well. Add reserved salted caramel and coffee powder and mix well.
- Beat egg whites with a hand blender till soft peaks are formed. Fold this into the cream cheese mixture.
- Pour the mixture over the crust lined in the baking tin and spread. Place it in the preheated oven and bake for 30 minutes. Remove from oven and cool.
- Cut into wedges, drizzle caramel sauce on top, garnish with mint sprig and serve.
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