Foodporn Friday: Salted Caramel Cheesecake Slice
Ok, I’m late… but its Friday somewhere, right?
I had some leftover salted caramel from a cake I made on Saturday, so on Sunday I thought I’d try something different and make a cheesecake slice to top with the salted caramel. No pictures of this because my photography is terrible!
I’d recommend making only half this amount of salted caramel if all you want is the slice (or keep half and make yourself a salted caramel chocolate cake later).
4 cups sugar
1/4 cup light corn syrup
2 cups heavy cream
225 gr butter, cut into tablespoons
Combine the sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes.
Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth.
Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes.
Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes.
Stir in butter, 1 tablespoon at a time.
Let cool completely.
1 1/2 packets crushed Oreo cookies
6 Tablespoons melted butter
Mix cookies and butter together.
Press mixture into a 30 x 22 pan.
3 packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
225gr sour cream
1 Tablespoon vanilla
Preheat oven to 180 degrees.
Cream the sugar, cream cheese, sour cream and flour with an electric mixer on medium until light and fluffy.
On medium low, add vanilla and then add eggs one at a time, mixing well with each addition.
Pour onto prepared crust and bake for about 45 minutes.
Remove and cool. Pour salted caramel over cooled cheesecake.
Cover and refrigerate overnight.
Cut into slices and serve.