The idea of preparing a salted caramel migrated to us from French cuisine not so long ago, but already managed to occupy an honorable place in the list of nontrivial, but very successful inventions. Such a seemingly impossible combination of sweet caramel and sea salt creates a wonderful duet. Salt brightens the sugary sweetness of caramel and acts as a taste enhancer.
Salted caramel sauce is served to pancakes, fritters, cheese cakes, and also successfully used to decorate cakes, various desserts, add to the confectionery cream and other fillers.
Below we will tell you how to prepare a delicious cheesecake with salted caramel and offer a French recipe for a treat.
Cheesecake with salted caramel recipe
For ginger base:
- ginger biscuits - 17-20 pieces;
- molasses black - 2 tbsp. spoons;
- butter - 55 g;
For cheese filling:
- cream cheese - 635 g;
- brown sugar - 165 g;
- egg - 3 pieces;
- butter - 35 g;
- Vanilla or vanillin - to taste;
- granulated sugar - 110 g;
- sea salt - 10 g;
- butter - 45 g;
- cream 33% - 55 ml;
- chocolate - 110 g;
- nuts - 110 g.
Ginger biscuits grind into crumbs in any convenient way, add melted butter, mix and distribute the mass on the bottom of the split shape, which is pre-lined with food film. Do not forget to also form the sides.
Cream cheese mixed with brown sugar with a mixer, add vanilla and separately beaten until airy eggs and whisk together. At the final stage, we introduce a very soft butter and break again with a mixer until uniform. Fill the resulting mass with a cookie base in the form.
We wrap the form from below and along the sides with foil and place it in a large container with water in a water bath. We define this simple construction in a preheated oven up to 160 degrees and hold it for fifty minutes. When ready, we completely cool the cheesecake and pour the salty caramel. For its preparation, we pour sugar in a saucepan or frying pan with a thick bottom and put it on the fire. We heat on medium heat, without interfering, until most of the sugar melts. Then we begin to intensively stir until all the sweet crystals are dissolved and the color changes to transparent amber. At the end of cooking, add sea salt to the caramel and mix well.
Remove caramel from the fire, add butter and stir until it dissolves completely. Immediately pour a little warm cream, stirring intensely. We get in the way, until the mass becomes homogeneous and smooth.
We cool the caramel to a slightly warm state, cover it with cheesecake surface, which we will first free of form and food film, and decorate with crushed chocolate and nuts. We determine in the refrigerator, so that caramel stiffens, and we can serve to the table. Bon Appetit!
With a similar recipe, you can make a salty caramel for any other cake or dessert. It perfectly shades the taste and gives the dish an incredible originality.
Salted caramel - French recipe
- brown sugar - 300 g;
- salt sea - 2/3 tsp.
- cream 33% - 190 ml;
- water - 25 ml.
In a container with a thick bottom, pour brown sugar, add water and mix. We put on a strong fire and, stirring, bring the mass to a boil. We maintain two minutes, without stopping to stir, pour in cream, add salt and cook salt caramel until the sugar crystals are completely dissolved. Then let the sweet mass completely cool down, and transfer it into a convenient container with a lid.