Salted Butter Caramel Cheesecake on Chocolate Biscuit
Ultimate decadence with this cheesecake topped with a delicious salted butter caramel sauce ...
Ingredients
Cheesecake
- 400 g chocolate cookies pancake or shortbread types
- 70 g all-purpose flour
- 125 g soft butter, melted
- 500 g ricotta cheese
- 450 g plain, lightly salted fresh cheese type philadelphia
- 4 eggs
- 200 g granulated sugar
- 1 cc natural vanilla extract
Salted butter caramel
- 180 g granulated sugar
- 2 cs water
- 25 cl whole liquid cream
- 60 g diced semi-salted butter
- Sea salt
Prepare in advance
Cheesecake
- Finely mix the chocolate cookies, add the flour and mix again. Incorporate the melted unsalted butter, then mix until obtaining a consistency similar to wet sand.
- Prepare a 22cm springform pan by placing a round of parchment paper in the bottom, and lightly butter the sides.
- Pack half of the mixed cookies into the bottom of the pan, and use the rest to pack the sides, going up high enough to the edges. Place in the fridge while you prepare the rest of the recipe.
- Preheat the oven to 150 ° C traditional heat. In a bowl, beat the ricotta and the Philadelphia. Add whole eggs, one by one. Add the powdered sugar and finally the liquid vanilla.
- Pour the mixture into the biscuit mold, and bake 1 hour / 1 hour 10 minutes always at 150 ° c (I prefer to cook at low temperature, but longer to obtain a thin crust and little color on the cheesecake).
Salted butter caramel
- Prepare the salted butter caramel sauce: in a saucepan, melt the powdered sugar with the water. Once the caramel has been obtained, gently pour off the heat, the liquid cream, the diced butter and a pinch of fleur de sel. Mix well and let cool before topping.
Notes
Like all cheesecakes, it will be even better 1 or 2 days after its realization.
Store in a cool place, ideally under a cover.