Caramel Latte Cheesecake

3 years ago

My friend who is an amazing baker is trying to teach me how to cook, so I went over to her house and we made this amazing creation. Here is the recipe we used (with source to my friend`s food blog!)
For the crust:
1½ cups graham cracker crumbs
2 tbsp light brown sugar
tsp salt
¼ cup (4 tbsp) unsalted butter, melted
½ cup toffee bits
Combine all of the ingredients except for the toffee bits in a bowl and then transfer to an 11` springform pan. Gently press down all along the bottom and bake at 350 degrees Fahrenheit for 8 minutes.
Remove the pan from the oven and sprinkle the toffee bits in an even layer on top of the crust and press down lightly. Set aside to cool.
For the cheesecake:
2 lbs (4 blocks) cream cheese, softened
cup brown sugar
½ cup sugar
4 large eggs
½ cup sour cream
4 tsp vanilla
2 tbsp instant espresso
Dissolve the instant espresso in the vanilla and set aside.
Beat the cream cheese on medium-high speed for about a minute, until smooth.
Beat in the eggs, one at a time, at low speed. Beat in the sugar. Scape down the sides of the bowl as necessary.
Beat in the sour cream and then the vanilla and coffee and mix on medium speed until everything is well incorporated. The batter will be fairly liquidy.
Pour the mixture into the cooled springform pan and bake for 55 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
Without opening the oven door, turn off the oven and leave the cake to cool for 1 1/2 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.
For the topping:
Note: There will be extra nuts left over as this recipe makes more than enough to use as a topping for the cake.
cup sugar
3 tbsp water
1½ cups salted peanuts
Dulce de leche (or caramel)
Put the sugar and water in a 2-quart saucepan and cook over medium-high heat, stirring, until

the sugar dissolves.
Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color.
Toss in the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with the sugar. Within a few minutes, they will be covered with sugar and turn white but keep stirring until the sugar turns back into caramel.
Once the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto a baking sheet covered with parchment paper, using a wooden spoon to spread them out as best you can.
Cool the nuts to room temperature and then chop them into small pieces. Sprinkle over top of the cheesecake and drizzle the dulce de leche or caramel sauce on top.

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