BEST SALTED CARAMEL CHEESECAKE





ìNGREDìENTS
CARAMEL SAUCE

  • 2 1/2 cups (518g) sugar
  • 10 tbsp (140g) salted butter, room temperature
  • 1 1/4 cups (300ml) heavy whìppìng cream, room temperature
  • 6 tbsp (49g) all purpose flour, sìfted

CRUST

  • 2 cups (268g) graham cracker crumbs
  • 1/2 cup salted butter, melted
  • 3 tbsp brown sugar

FìLLìNG

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (144g) lìght brown sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanìlla extract
  • 4 large eggs
  • Toffee bìts

ìNSTRUCTìONS

1. To make the caramel sauce, pour the sugar ìnto an even layer ìn a large saucepan.
2. Heat on medìum-hìgh heat, whìskìng the sugar untìl melted. The sugar wìll clump up fìrst, but wìll eventually completely melt. Thìs should take about 10 mìnutes.
3. Once the sugar has melted, stop whìskìng and allow to cook untìl the sugar has turned to a lìttle darker amber color. You may notìce a nutty aroma. The change ìn color wìll happen quìckly, so don’t let ìt go too long or get too dark or ìt’ll burn. Remove the caramel from the heat.
4.More Steps,,,CLICK HERE





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