Ingredients
Enjoy our delicious New York Cheesecake with Salted Caramel Sauce!
Shortbread Crust:
- ¹⁄₂ cup unsalted butter, softened
- ¹⁄₄ cup granulated sugar
- 1 cup all-purpose flour
Caramel Sauce:
- 24 Werther's Original Chewy Caramels, unwrapped
- ¹⁄₄ cup heavy or whipping (35%) cream
- 1 tablespoon unsalted butter
- 1 teaspoon flaked sea salt, divided
Vanilla Cheesecake:
- ³⁄₄ cup sour cream, divided
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 2 tablespoons flour
- 3 packages (each 250g) brick-style plain cream cheese, softened
- ³⁄₄ cup granulated sugar
- 1 tablespoon vanilla extract
- ¹⁄₄ teaspoon salt
- 3 eggs
Instructions
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Shortbread Crust: Preheat oven to 400°F.
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In medium bowl, using electric mixer, beat butter and sugar until fluffy. Stir in flour until crumbly. Press firmly into 9-inch (23 cm) springform pan. Refrigerate for 15 to 20 minutes or until chilled and firm.
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Bake for 15 to 18 minutes or until golden and centre is set; let stand to cool. Reduce oven to 325°F.
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Vanilla Cheesecake: In medium bowl, stir together ¹⁄₄ cup sour cream, lemon zest, lemon juice and flour until smooth and blended; stir in remaining sour cream until blended.
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In large bowl, using electric mixer, beat together cream cheese, sugar, vanilla and salt until light and fluffy. Beat in sour cream mixture until blended. One at a time, on low speed, beat in eggs, beating well after each addition. Pour over crust.
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Bake for 55 to 65 minutes or until centre is almost set (it will still jiggle slightly). Run a knife or metal spatula around rim of pan to loosen cake. Let cool to room temperature. Refrigerate for at least 4 to 6 hours before serving (overnight is best).
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Salted Caramel Sauce: In small saucepan set over medium-low heat, stir together caramels, cream and butter. Cook, whisking, for 3 to 5 minutes or until melted, blended and smooth. Stir in ¹⁄₂ tsp sea salt. Let cool completely
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Just before serving, remove cheesecake from pan and transfer to serving plate. Pour half the salted caramel sauce over top. Sprinkle with remaining sea salt. Slice and serve with remaining sauce.
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Serve caramel cheesecake with a dollop of whipped cream, sprinkle of chopped nuts, or fruit if desired.
Makes: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes (+ 5 hours 15 minutes standing time)
