Cheesecake Top with Homemade Salted Caramel

 

Its a simple Cheesecake topped with homemade salted caramel sauce, simple right. I cant wait to dig in for that caramel seriously......

Talking about caramel sauce. Has anyone ever get confused why sometimes caramel sauce thick and thin or runny..well yes, there are 2types of caramel sauces. That is thin and thick or you known as wet and dry.  But once they solidified, both basically pipeable.  

I usually use thin caramel to me it's flexible for piping or cake topping, easily to work with once it has  cool down to room temperature you can basically pour on top like any chocolate ganache.  Over time, it will get more solid. I like to keep in room temperature for usage. 

The difference between wet and dry is that the dry without adding water, and wet caramel with water.  You can find all types of caramel sauce suits your need. 

My cake below caramel that has already a day cool in room temperature.

Cheese Filling Recipe:-

A

400g Cream Cheese + 120g sugar 

B

100g Heavy Cream + 100g plain yogurt

C

2 large eggs

D

2tbsp cornflour 

1/2tbsp vanilla

1/4 a lemon 

*  Beat A and add in B mix well, add in C one at a time and fold in D. 

* Pour into set Crust. Cover pan with double aluminum foil. 

* Waterbath Bake 180°c 30 minutes,  150°c 70 minutes,  last bake 180°c 30 minutes to brown the top at center rack. 

* When it's done, let the cheesecake cool down in the oven by opening the oven door just a little and remove water bath. 

* Refridgerate for at least 4 hours or overnight before served. 

Crust:-

120g cookies

60g melted butter

* blend cookies at food processor and add in melted butter.

* Pour into 22" removable spring pan, press cookies firmly, line side pan with grease paper, chilled before bake.

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Salted Caramel Recipe:-

200g Sugar

200g Cream Millac

30g Butter

Water ( sugar level, just covered )

* In a sauce pan, cook sugar + water until amber color about 10-15 minutes.

* Add cream and mix well.

* Off fire, ads butter.

* Sprinkle sea salt into Caramel to cool.

* Transfer to jar.  It will become thicker over time when chilled.