Salted Caramel Cheesecake

Salted Caramel Cheesecake

Serves 2

Ha ha! Just kidding—I’ve served up to 20 people with one cheesecake. Ideally it probably serves about 10-12 people.

For the crust

About 15 graham crackers

3 tablespoons granulated sugar

1 stick unsalted butter, melted

1. Preheat oven to 375 degrees F. In a food processor, grind graham crackers to crumbs. (If you’re using premade crumbs, you want about 8 oz or 2 cups, and you’ll want to do all these steps in a bowl.) Add sugar and pulse to combine. With motor running, add butter through feed tube. Process for another few seconds until combined.

2. Transfer the mixture to a 9” or 10” (I have a 10” myself) springform pan sprayed with cooking spray. Pat crumb mixture into the bottom of the pan, and up the sides about 2”. Don’t worry if it’s not perfectly even around the top; you just want to be sure it’s deep enough to hold all the cheesecake mixture.

3. Bake crust until slightly brown. You’ll just be able to smell it. This will take anywhere from 10-12 minutes. Remove crust from the oven and allow to cool on a rack. Reduce oven temperature to 300 degrees F.

For the cheesecake

3 8oz packages cream cheese, at room temperature

1 can dulce de leche

2 tablespoons all purpose flour

1/4 teaspoon  kosher salt

1 ¼ cup granulated sugar

1 tablespoon vanilla extract

4 large eggs, at room temperature

1. In a stand mixture fitted with the paddle attachment beat cream cheese until smooth, add dulce de leche and beat to combine.

2. Add flour and salt, beat to combine, stopping to scrape down the sides as necessary. Beat until smooth and fluffy, about 5 minutes. There should be no lumps.

3. Add the sugar and beat to combine.

4. Add the vanilla, and then beat in the eggs one at a time until just combined, about 30 seconds each. Don’t overbeat once the eggs are added; the cheesecake will puff up too much while baking, and the top will crack.

5. Pour the cream cheese mixture into the cooled crust and smooth the top.

6. Bake at 300 degrees F for 55 – 65 minutes. The center will seem to be only slightly set, and will be wobbly if you nudge it. The sides will puff slightly.

7. Cool completely on a rack, then cover and refrigerate 8 hours or overnight (I have gotten away with a 5 hour cooling, but I was on edge that it wouldn’t turn out; overnight is really best). When I put it in the refrigerator to set up, I remove the ring from my springform, and put the cheesecake on a cake stand. You can leave it in the springform if you don't have a cake stand.

For the caramel

½ cup granulated sugar

3 tablespoons water

½ cup heavy cream

2 tablespoons butter

1/4 teaspoon  kosher salt

1 teaspoon vanilla extract

1. In a large saucepan over medium heat, combine the sugar and water. Swirl to combine. All those warnings about stirring caramel and brushing down the sides of the pan with a wet pastry brush to avoid crystal formation? I avoid all that by just never stirring it at all. If I need to move it around the pan, I just swirl it.

2. Continue cooking until the sugar turns golden brown, swirling occasionally. You’re looking for something that’s about the color of dark honey. The problem with caramel is that it goes from perfect to burnt in the blink of an eye, so just when you find yourself thinking, “Any second now…” pull it off the heat. It should take 3-5 minutes.

3. Off the heat, carefully add the butter, then the cream. Don’t wait until the butter is melted; toss in the butter, give it a whisk, then pour in the cream. It will foam up, seize, and otherwise look like a total failure. Persevere! Add the vanilla extract and salt and continue whisking.

4. Return to medium low heat and whisk until smooth. Allow to cool slightly, about 15 minutes.

5. Remove cheesecake from the refrigerator and pour caramel over the top. I try to encourage mine to pool in the middle, but if you’re more of a drip-down-the-sides type, you can go with that. I just think the drippy makes sort of a mess on my cake stand, but maybe that doesn’t bother you.

6. Return the cheesecake to the refrigerator to let the caramel set, about 30 minutes. To serve, cut in slices (it’s pretty rich) with a sharp knife, wiping the blade clean after every slice.