I am in a dilemma about two matters.
Firstly, do I still share a post of this Strawberry Cheesecake with Salted Caramel as the pictures do absolutely no justice to this beauty. The reason is that I just snapped these pictures randomly at 2 am with people around me (Read: Brother and nieces) wanting to devour slices of these decadent looking cake. Yes, they were eating cheesecakes at 2 am, and in my family that is not weird at all.
Secondly, while uploading these pictures, I was thinking as to whether I should edit the colors of the strawberries. The strawberries are too red in my opinion, but then again, these are the natural color. Why should I try to mess around with nature? Furthermore red is “in” right? I mean look at Taylor Swift’s lips. 😀
Anyways, I was away at my second bro’s place for 5 days. Christmas dinner with the family, baking and shopping with the nieces, watching a movie with them as well, and before we knew it, the five days were already done. Good times indeed.
I took my niece suggestions as to what we should bake for Christmas and in a split second she said “strawberry cheesecake”. I didn’t only want to bake an ol’ plain strawberry cheesecake for Christmas. I wanted to append an extra yummy factor to the cheesecake and salted caramel was the solution. Although I used homemade salted caramel, feel free to use store-bought caramel for convenience.
2 am Christmas dessert was this creamy cheesecake with swirls of salted caramel topped with juicy red strawberries and more salted caramel to finish it all. Is there such a thing as a Cheesecake Fan club? If yes, enroll all my family members to it please because they finished this Strawberry Cheesecake with Salted Caramel reaaally fast.
Personally, I think that a cheesecake is one of those desserts which you can serve pretty much anytime. It’s perfect for any special occasion, for tea or just those times when you feel like indulging yourself. You might also want to check out my other cheesecake recipes below.
I am going to be busy this week as I have a New Year Party coming up with the cousins. ♥ Nevertheless, I will keep popping over to share recipes that I would be making during this period. Any of you guys excited for the New Year? I am definitely all ready to usher in 2016!
- 200g granulated sugar
- 90g salted butter, cut into cubes
- 120 ml heavy cream
- ¾ teaspoon sea salt
- 2 cups graham cookies, crushed until they form fine crumbs
- 4 tablespoons salted butter, melted
- 2 tablespoon brown sugar
- 750g cream cheese at room temperature
- ¾ cup fine sugar
- 3 large eggs; room temperature
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ⅓ cup of salted caramel sauce for cheesecake and more for topping
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly till it melts into an amber colored syrup.
- Once sugar is completely melted, immediately add the butter. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in ½ cup of heavy cream while stirring and allow the mixture to boil for 1 minute.
- Remove from heat and stir in ¾ teaspoon of salt. Allow to cool down before using.
- Note: You can make this caramel in advance. This can be store in the refrigerator for up to 2 weeks. Warm the caramel in the microwave for about 10-15 seconds before using it.
- Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in aluminium foil.
- Mix together the crust ingredients and press into the bottom of your pan.
- Bake for 6 minutes and let it cool completely.
- In the bowl of your stand mixer, beat the cream cheese until smooth. Once smooth, add sugar and mix well.
- Add eggs, one at a time, fully incorporating each before adding the next.
- Add heavy cream and vanilla and mix until smooth.
- Pour half of the cheesecake batter into prepared crust
- Drizzle with ⅓ cup of the salted caramel sauce and pour the remaining batter into the pan.
- Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan (bain
- Bake 50-60 minutes or until the edges will appear to be set, but the center will still have some jiggle to it.
- Turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, remove the cheesecake from the water bath and let it cool completely before placing this in the refrigerator for at least 8 hours or overnight.
- Top with fresh strawberries and drizzles of the caramel sauce.