Sunday, April 22, 2012

Salted Caramel and Vanilla Cheesecake- Weekend Cooking

As if you hadn't had enough of my food posts yesterday right?  Well there was some interest, over the past week, on my comments about baking an uber fancy cheesecake for my third wedding anniversary, so I thought I better get my Weekend Cooking on and share!  If you're unfamiliar with it, Weekend Cooking is a great little meme over at www.BethFishReads.com, full of yummy talks on food, drinks, books and recipes.  I'm a big blog stalker, but every once in awhile I get organized to participate myself because if I love anything as much as books and cats it's food.  

Though after all the snacking yesterday during the readathon I'm not sure I'll ever eat again. Ugh.

I'm a big Donna Hay fan, and have a subscription to her Australian magazine which I adore.  It's full of cooking inspiration, and whenever I need a boost in the what to eat department I just pick up a few of the back issues and I have a load of great, simple recipes in no time.  A few months back the Entertaining Issue came in the mail, and the cover was this delectable Salted Caramel and Vanilla Cheesecake.  It looked divine, but also complex.  Turns out it had a lot of unusual steps but outside of that and the interesting blend of ingredients (ricotta and cream cheese, sour cream mixed into the whip cream topping), it wasn't really that complicated.  And it tastes AMAZING.  Honestly.

First up I made the very simple caramel sauce.  I have it stored in a mason jar in the fridge (it makes a lot), and I just heat it for 20 seconds in the microwave before serving left over pieces of the cake.  Leftovers are definitely going on some popcorn at some point.


The step that really weirded me out was the hot water bath cooking.  I had to use a pretty big pan to fit the spring form in and I was highly paranoid about moving this hugely heavy pan of cake and boiling water into the oven without incidents.  It all worked out though, and I'm guessing this was to keep the cake from cracking?  Which it didn't, so it worked.



Once it's cooked and cooled all that's left is making the whipped topping and eating! 


So if you're looking to impress anyone, this is your recipe.  I think the hubby even forgave me having shingles for our wedding anniversary!







8 comments:

  1. I always bake cheesecakes in a water bath, but I can never get my crusts up the sides so high. That cheesecake looks delicious!

    ReplyDelete
    Replies
    1. I've never done one up the sides before, so it took a little bit of work, but the consistency made it relatively easy. Now that I've done it once I could make it better the second time, a little higher and a bit thiner at the join of the base and the side.

      Delete
  2. Oh that sounds heavenly. The caramel sauce sounds like it might be good with apples, too.

    ReplyDelete
  3. O.M.G. I MUST make this. I too like Donna Hay. I think the water bath helps steam the cheesecake, but I could be wrong. My husband loves cheesecake and his birthday is coming up. Hummmm. I might just have the perfect treat for him.

    ReplyDelete
    Replies
    1. It has all the hallmarks of fancy for an occasion and it's DIVINE. Interesting about the water bath, I thought it might be the anti cracking, but steaming likely does that too. It felt highly dangerous but it turned out amazing so worth it!

      Delete
  4. This looks amazing! I'm going to have to make it (I love the salted caramel combo). I'm so sorry you had shingles! I had it a couple of years ago, and it was absolutely miserable. Hope you're back to full strength soon!

    ReplyDelete
  5. That simply looks delicious, thank you very much for sharing it.

    ReplyDelete