Thursday, November 07, 2013

Recipes I have tried

My parents visited last weekend and we had a wonderful time! My husband smoked some pork in our meat smoker, and it was delicious. He made twice baked potatoes, I roasted broccoli and cauliflower, I baked apples and he made bread. For dessert I made the recipe below and it was delicious! There was a little seizing in the pan for the caramel sauce, but constant stirring eased it. It was wonderful, in fact, my husband said it was the best cheesecake he has ever eaten!! That is high praise! Enjoy!


New York Cheesecake with Pretzel / Graham Crust and Salted Caramel Sour Cream On Top


1 cup graham cracker crumbs
1 cup pretzel crumbs
1/2 cup sugar
12 tablespoons unsalted butter


1 1/2 pounds soft cream cheese
3/4 cup sugar
5 eggs
1 1/2 cups heavy cream
1 teaspoon vanilla


3/4 cup sour cream
1/2 cup salted caramel sauce

To make crumbs, just pulse some pretzels in the food processor until fine.  Remove, and pulse the graham crackers. Combine crumbs, 1/2 cup sugar, and butter in the food processor until one event texture; press on bottom and sides to 8-inch spring form pan. In a standing mixer with paddle attachment, whip cheese until fluffy; beat in sugar; continue beating until light and fluffy. add eggs, one at a time, beating well after each addition. stir in heavy cream. If at all lumpy, strain through sieve.  Pour into the pan. bake at 325F for 1 hour. turn the oven off and leave the cheesecake in the oven 1 hour. Remove from oven and let it cool gradually to room temperature, chill in the fridge for at least 4 hours. When ready to serve, combine salted caramel sauce and sour cream, and spread on top of cheesecake.  Garnish with pretzels.

For the Salted Caramel Sauce:
Makes 2 cups

1 cup white sugar
4 ounces unsalted butter
3/4 cup heavy cream
1 teaspoon vanilla extract
1/2 tsp salt

For the caramel sauce, heat the sugar in a saucepan over medium heat, until the sugar turns golden.  Stir until all of the sugar is dissolved and just starting to turn a lovely amber color.  

Turn heat to low, add the butter, and stir to combine.  Careful, it'll foam up. Then add the heavy cream, vanilla extract, and salt stirring to combine.  You'll cook the sauce for about 5-10 minutes, until it comes together. It’ll take quite a bit of stirring!

Pour the caramel into a glass jar, let it come to room temperature, and store in the fridge for up to two weeks.  Pour over everything and anything!

1 comment:

Thimbleanna said...

Oooh Yum Jen! Thanks for sharing this recipe -- it looks wonderful. I think I would love the salty sweet combo -- and what's not to love about cheesecake???

I've enjoyed the little catch-up from all your posts this week. Sorry to hear about your grandmother. It's so sad that we have to age and to watch our loved ones decline.