Cheesecake with salted caramel and white chocolate

A base of crunchy pastry, sweet white chocolate and slightly spicy caramel = the dessert of dreams. Plus, this cheesecake is baked in a water bath, which is another way to achieve a truly divine taste.

preparation process

1. For the caramel, put the sugar in a skillet (non-stick, iron is preferred) and heat over medium heat until the sugar begins to melt. Stir occasionally, being careful not to burn the caramel.

2. Once the sugar has dissolved, reduce the heat and add the butter. Once the butter is warm, add the cream, vanilla, and salt. Mix well and let it simmer gently for another 2 minutes, the caramel will thicken. It is necessary that it does not flow from the overturned spoon, but stick to it.

3. Preheat the oven to 180 degrees Celsius for the body. Wrap a 23cm diameter mold with a detachable bottom with at least 4 layers of aluminum foil around the bottom and sides.

4. Grind biscuits and pastries into crumbs in a food processor or crush them in a bag by running a pasta roll over them. Mix them with sugar and melted butter.

5. Spread the resulting mass on the bottom of the mold, press and smooth it so that it is evenly smoothed and extends approximately 2.5 cm on the sides. We put it in the oven and bake it for 10 minutes, then let it cool completely.

6. For the filling, it is best to beat the cream cheese, starch and sugar in a food processor. Beat until smooth with the paddle attachment, about 2 minutes. (You can also whisk by hand or with a hand mixer.) Scrape the mixture from the sides of the bowl.

7. Add vanilla, sour cream, and cooled melted chocolate. Mix for 1 minute, scraping again from sides of container. Bring the water to a boil – you will need enough to reach about half the height of the sides of the mold.

8. Now add the eggs and yolks to the filling, one by one and always mix well. Once everything is combined, stop beating and pour the filling into the previously baked body.

9. Place the mold in a baking dish deeper in the oven and carefully pour hot water around it until it reaches half the height of the walls of the mold. Bake in a preheated oven at 175°C for about an hour.

10. When the hour is up, turn off the oven and open the door slightly, securing it with, say, the handle of a wooden spoon. Let the cheesecake cool in the oven for another hour, and you will continue baking until cool.

11. Then take the tray out of the oven and carefully place a knife around the edges of the cheesecake to loosen it. Let it cool completely, then put it in the refrigerator and chill it for at least 8 hours, and preferably overnight.

12. Before serving, brush the cheesecake with salted caramel, decorate with salted biscuits, and serve.

The first type: So that the cheesecake does not fall apart and cracks do not form in the filling, which will sink a little as it cools, it must first cool slowly and evenly in the oven, from where steam must escape. Therefore, after baking, it is left in the oven for an hour with the door open. The water bath will also ensure that the dessert bakes evenly.