This post qualifies as both Birthday Baking and Wanderings from the Web. For Julie’s birthday I gave her the option of what kind of dessert she would like to have. As we’ve stated before its family tradition to make a favorite for the birthday celebration. I sent Julie several recipes but one stuck out for sure. She requested I make this cheesecake courtesy of Joy the Baker. Unfortunately I could not convince Joy herself to make one and send it my way. Baking hasn’t always been my specialty and this looked particularly daunting, but anything for the birthday girl!
Fortunately for me I did have the help of one professionally trained sous chef. The recipe was quite easy to put together and provided for a delicious result.
I would say the cheesecake was a success!
Salted Caramel Cheesecake (Recipe from Joy the Baker)
makes one 9-inch pie
adapted from Dorie Greenspan and Zoe Nathan
For the Crust:
2 C ginger snap cookie crumbs
2 T brown sugar
pinch of salt
4 T unsalted butter, melted
For the Cheesecake:
1 pound (2 blocks) cream cheese, at room temperature
1 1/3 C granulated sugar
1/2 t salt
2 t pure vanilla extract
2 large eggs, at room temperature
1/2 C plus 2 T heavy cream
1 t lemon zest (optional)
For the Caramel:
1/2 C granulated sugar
2 T water
2 T light corn syrup
1/3 C heavy cream
2 T unsalted butter
1/2 t sea salt
Place two rack in the upper and bottom third of the oven. Preheat oven to 350 degrees F. You’ll need a 9-inch pie plate and a 9×13-inch pan for boiling water.
To make the crust, place cookies in the bowl of a food processor and grind to a fine crumb. If you don’t have a food processor you can crumble cookies in a zip lock bag with a rolling pin. Once you’ve created a fine crumb, add brown sugar, salt, and butter. Toss together, moistening all of the ginger snap crumbs. Pour the mixture into a 9-inch pie plate and press with fingers until sides and bottom are evenly coated with crust.
Bake for 10 to 15 minutes until golden brown. Remove from the oven and allow to cool while you make the cheesecake filling. Reduce the oven temperature to 325 degrees F. Place a tea kettle of water on the stove top to boil. We’re going to add hot water to the 9×13-inch pan to place under the baking cheesecake.
To make the cheesecake filling: In the bowl of an electric stand mixer fitted with a paddle attachment, beat together cream cheese and granulated sugar. Beat until light and fluffy, about 3 to 5 minutes. Beat in salt and vanilla extract until well incorporated. Add eggs, beating one at a time between each addition. Once creamy and smooth, slowly beat in the cream, beating on medium high until creamy and luscious. Add lemon zest if using.
Pour cheesecake mixture into the prepared cheesecake crust.
Place 9×13-inch pan in the bottom shelf of the hot oven. Carefully pout in hot water, and fill to 1/2 full. Push into oven.
Place cheesecake on the upper oven shelf. Bake for 50 to 60 minutes, until cheesecake is browned and puffed. When cheesecake is puffed and doesn’t have loose giggle in the center, turn oven off and use a towel to prop the oven open slightly. Let cheesecake rest for another 45 minutes in the cooling oven. Remove from the oven and cool completely, for at least 4 hours. Overnight is best.
While the cheesecake cools, make the caramel so it can cool as well.
To make the caramel, add sugar, water, and corn syrup to a medium saucepan. Bring to a boil over medium heat, stirring once or twice. Bring to a boil and allow to brown. Once sugar has browned to a medium amber color, remove from heat and immediately add heavy cream and butter. Mixture will boil and foam. Stir well. Add salt and stir well to incorporate. Caramel may seem thin… that’s ok. Place in a bowl. Cover with plastic wrap and cool in the fridge for at least 4 hours, overnight is best.
Pour the cooled caramel over the cooled cheesecake, return to the refrigerator until ready to serve. Sprinkle with a dash of sea salt then slice and serve.
Cheese will last for up to 4 days, well wrapped in the refrigerator.