I had bought this one pack of Philadelphia cream cheese a few months back and so wanted to use this before it expires. Cream cheese is expensive in India and the local options available are too salty. I am so going to try making cream cheese at home next time! I’ve made the no bake cheesecake version before but wanted to try baking one since long. So thought I’d make a baked cheesecake but using just once pack of cream cheese. Generally the recipes online use 3-4 packs of cream cheese…that’s a little too much and my family is kind off sick of eating anything sweet now. They will kill me if I make another dessert and leave it for them to finish.
The result was nice, smooth and light cheesecake and the salted chocolate caramel sauce gave it another dimension. And thanks to its less quantity 4 people could successfully finish it. Over 2 days ofcourse!
Vanilla cheesecake with salted chocolate caramel sauce
For the cheesecake:
1 pack of digestive biscuits
3 tbsp melted butter
1 pack cream cheese
1 tsp vanilla
½ cup Amul cream (if using full fat cream them use 70 g of cream)
For the salted chocolate caramel sauce:
Adapted from Caramel Wings
½ cup regular granulated sugar
¼ cup water
¼ cup cream (I used Amul cream)
1 tbsp butter
A pinch of salt
Few chunks of chocolate(leave this our if you wanted just a salted caramel sauce)
1.Line an 8 inch pan with parchment paper, both base and the sides
2.Mix together the ground biscuits and melted butter and press it into the pan. Use the back of a spoon to smooth it out and press it tightly in. Place the pan in the fridge till you make the filling
3.Whisk together the cream cheese and sugar in the bowl until smooth. Add the egg, followed by cream until it forms a smooth mixture. Add vanilla and mix. Pour it over the crust in the cake pan. Bake in a preheated oven at 160°C in a water bath for 35-45 minutes. The centre of the cheesecake should still be a little jiggly but the corners should be cooked
4.Turn off the oven and let the cheesecake cool in the cake pan. After half n hour run a very sharp knife around the edges to loosen the cake
5.Once cooled, refrigerate the cake for at least 3-4 hours before slicing up. The chilling process helps develop the texture and flavor
6.While the cheesecake is cooling make the caramel sauce by warming the cream a little. Do not boil the cream..just till the cream bubbles a little
7.Add the sugar and water in a pan and let the mixture heat on a medium simmer. Do not stir!
8.Let it bubble till the colour of the sugary syrup changes to golden amber and then take it off the heat
9.Add a few spoons of the cream and mix using a whisk. Adding the cream will cause a lot of splatter so be careful
10.Add the rest of the cream, butter, chocolate chunks and salt and whisk. If you want a plain salted caramel leave out the chocolate
11.Transfer the sauce to a bowl and let it cool for half n hour or more if needed
12.When the cheesecake has cooled drizzle the caramel sauce over it using a whisk. If the caramel sauce becomes too thick just heat it for 20-30 seconds in the microwave. Do not heat it too much…just enough so that you can drizzle it
13.Once this is done keep the cheesecake in the refrigerator for an hour or so.
P.S: I had sent this recipe for the “Very Vanilla” contest conducted by The Gourmet Company and it won!!! They sent vanilla beans, Wilton icing color, cheesecake flavoring and the cutest note 😀