We’ve been on a birthday marathon around here lately.
Four of our five birthdays are in the summer, and coming from the 4th birthday just this week, I’m a little birthday-ed out! :)
However, with birthdays come cooking and food and cakes and such, and since two of the four birthdays requested cheesecake, I tried a new recipe for one.
We’re white chocolate fans ~ in mochas, in drinks, in cookies, and especially in cheesecakes. When I found this recipe for my husband’s birthday, I expected it to be a great one. I just didn’t expect it to be as fabulous as it really was! :) This was the perfect combination of tastebuds delight, rich but not too sweet, and absolutely amazing. This goes down as The Best Cheesecake Ever; at least, according to my husband.
Without further ado, let me introduce you to the
White Chocolate Cheesecake
with Sea Salt Caramel
[adapted from Tasty Kitchen]
FOR THE CRUST:
- 1 1/4 cups Pecan Sandies cookies
- 3 Tablespoons unsalted butter
FOR THE FILLING:
- 8 ounces White Chocolate Chips
- 4 packages Cream Cheese [8 ounce packages]
- 1 cup sugar
- 3 Tablespoons Unbleached All-purpose Flour
- 1 teaspoon Vanilla Extract
- 3 whole Large Eggs
FOR THE CARAMEL:
- 1 cup Brown Sugar
- 1/3 cups Heavy Whipping Cream
- 1/4 cups Unsalted Butter
- 1/4 teaspoon Sea Salt [or more to taste]
Preheat the oven to 225 degrees.
To make the crust:
Pulse the cookies in a food processor until you get fine crumbs. Add the butter and pulse again until all is well mixed. Press the mixture into the bottom of a 10-inch springform pan that is well-greased. Set the pan aside.
To make the filling:
Melt the white chocolate in a small bowl in the microwave [in 30-second intervals until well melted; this prevents the chocolate from getting burned]. Set aside to cool slightly. Soften the cream cheese if needed, and then beat in a large bowl with an electric mixer until smooth. Add the sugar, flour, and vanilla and beat it again, just until smooth. Add the eggs, one at a time, beating after each one. Beat in the melted chocolate. Pour the batter over the crust.
Bake the cheesecake at 225 degrees for two hours, then turn off the oven and leave in at least one hour or overnight before removing [the slow baking is the key to a smooth, uncracked perfect cheesecake!]. Refrigerate at least one hour serving AND before removing the sides of the springform pan.
To make the Sea Salt Caramel:
In a small saucepan, bring brown sugar, whipping cream, and butter to a boil over medium-high heat, stirring constantly. Boil for about 3 minutes. Remove from the heat, whisk in sea salt. Let it cool and then serve on top of the cheesecake.
Slice the cheesecake with a sharp knife dipped in hot water, then wiped dry before each slice.
Serve with the Sea Salt Caramel glazing individual slices.
[you can reheat the caramel as needed in the days after; it warms beautifully]
Garnish with whipped cream, if so desired.
Let it melt in your mouth, and Enjoy! :)