For those who love sweet and salty flavors,this delectable dessert offers the perfect combination of bothin a sweet cheesecake with salted caramel.
Recipe: Salted Caramel-KissedCheesecake
Crust:1 1/4 cups graham cracker crumbs1/4 cup granulated sugar1/4 cup (1/2 stick) butter or margarine,melted1 (3.5 ounces) WONKA Exceptionals ChocolateWaterfall Bar – divided useCheesecake:2 packages (8 ounces each) cream cheese,at room temperature3/4 cup granulated sugar2 teaspoons vanilla extract2 large eggsTopping:1 cup sour cream2 tablespoons granulated sugar1 teaspoon vanilla extractSalted Caramel Sauce:1/3 cup water3/4 cup granulated sugar2/3 cup heavy whipping creamPinch sea salt
Preheat oven to 325°F (160°C).
For Crust: Combine graham cracker crumbs,sugar and butter in medium bowl. Press onto bottom of 9-inchspringform pan or 9- to 10-inch deep-dish pie plate. Bake for5 minutes. Finely chop half of chocolate bar and sprinkle evenlyover crust. Set aside remaining half of chocolate bar for chocolatecurl garnish.
For Cheesecake: Beat cream cheese andsugar in large mixer bowl until fluffy. Beat in vanilla extract.Beat in eggs one at a time, beating well after each addition.Pour filling into crust.
Bake for 30 minutes or until center isalmost set and edges just begin to crack. Remove from oven andquickly put together topping.
For Topping: Combine sour cream, sugarand vanilla extract in medium bowl; mix well. Spoon topping overcheesecake, starting with the edges first and working inwardtoward the center. Bake for 5 minutes. Remove from oven and coolon wire rack. Refrigerate for several hours or overnight.
For Salted Caramel Sauce: Combine waterand sugar in medium saucepan. Heat over low heat, stirring frequently,until sugar is dissolved. Increase heat and boil, without stirring,until syrup is deep amber in color (occasionally brush down sidesof pan with wet pastry brush and swirl pan). This should takeabout 8 to10 minutes. Reduce heat to low; add whipping creamand salt (mixture will bubble vigorously). Whisk until smooth,then pour into serving pitcher; cover and refrigerate until readyto use.
To Serve: Gently run knife around insideof springform pan to loosen cheesecake. Remove side of springformpan. With vegetable peeler, shred remaining chocolate bar halfaround perimeter of cheesecake. Cut cheesecake into 16 wedges.Drizzle bottom of dessert plates with a little caramel sauce;top with piece of cheesecake. Drizzle with additional sauce.
Makes 16 servings.
Nutritional Information Per Serving (1/16of recipe): Calories: 350 Calories from Fat: 200 Total Fat: 23g Saturated Fat: 14 g Cholesterol: 90 mg Sodium: 180 mg Carbohydrates:34 g Dietary Fiber: 0 g Sugars: 31 g Protein: 4 g
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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