White Chocolate Caramel Cheesecake Recipe by CarlasCakes.
Ok, who doesn’t love a good ol ANY-type-of cheesecake? If you’re like me, you’ll eat anything with the word cheese, or cheesecake in it.
My friend sent me this recipe the other day and told me I should try it. I think she was just looking for someone to make it so she could take a slice – but I ain’t mad. White chocolate caramel cheesecake sounds like something you’d find in heaven.
Yup. I think its from heaven.
It’s so scrumptious with a basically perfect texture.. I must be dreaming. Side note, it is currently breakfast time where I am.. and just guess what I am having 😉
Alright, lets do this…
White Chocolate Cheesecake with Caramel Glaze
** TIP: Buy your favourite caramel sauce (aka Dulce De Leche) and warm it up to glaze it on the cake once its baked. Don’t bother making the caramel from scratch. Its sticky, messy and HOT.
10 ounces graham crackers, crushed into crumbs
7 tablespoons unsalted butter
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.
Bake for 10 minutes and then allow to cool completely on a wire rack.
Reduce the heat to 325°F and prepare the cheesecake batter.
Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.
In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you’ve added all the eggs, mix in the vanilla and salt and pour into your prepared pan.
Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set.
Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.
To glaze, gently warm the 1 cup of Dulce De Leche on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you’re ready to serve.