Home cooks can make a professional-standard dessert in their own kitchens by using chef Stephanie Alexander’s recipe for the ‘best-ever’ cheesecake.
270g soft caramels shop-bought (Werther’s Originals work well)
1/4 cup cream + 1 teaspoon sea salt flakes
For the Cheesecake:
250g crushed sweet biscuits + 100g unsalted butter, melted
1/2 teaspoon cinnamon + 1/2 teaspoon ground ginger
500g cream cheese, room temperature
2 tablespoons brown sugar
2 teaspoons teaspoon vanilla extract
3 large eggs, room temperature + 200ml sour cream
For the salted caramel:
1. Save 1/4 cup caramel for drizzling
2. In a small saucepan over medium heat, combine the caramels, cream, and salt. Begin pushing them around the pan and as soon as they move freely, turn the heat down to low and continue to stir until the mixture is smooth.
3. Allow cooling to room temperature before proceeding.
4. You can make the base of the cheesecake while you wait
Read the full recipe here => https://www.dailymail.co.uk
