An enhanced version featuring a buttery digestive biscuit crust, a velvety cheesecake filling infused with vanilla bean paste, and a luscious homemade salted caramel sauce, baked in a water bath for perfect texture.
An enhanced version featuring a buttery digestive biscuit crust, a velvety cheesecake filling infused with vanilla bean paste, and a luscious homemade salted caramel sauce, baked in a water bath for perfect texture.
Prepare the Crust: Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil, covering the bottom and sides to prevent water from seeping in during the water bath. Lightly grease the inside of the pan. In a medium bowl, combine all Crust ingredients until well mixed. Press the mixture evenly onto the bottom of the prepared springform pan. Bake for 10-12 minutes, then remove from oven and let cool. Reduce oven temperature to 325°F (160°C).
Prepare the Cheesecake Filling: In a large bowl using an electric mixer, beat the softened Cream Cheese until smooth and lump-free. Gradually add the Granulated Sugar from the Cheesecake Filling group, beating until just combined.
Beat in the Heavy Cream, Vanilla Bean Paste, and Lemon Zest from the Cheesecake Filling group. Add the Large Eggs from the Cheesecake Filling group one at a time, mixing on low speed only until just incorporated after each addition. Do not overmix, as this can introduce too much air and cause cracks.
Bake the Cheesecake (Water Bath Method): Pour the cheesecake filling over the cooled crust in the springform pan. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 70-85 minutes, or until the edges are set but the center still jiggles slightly (about a 2-inch diameter).
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the water bath for 1 hour. This gentle cooling prevents cracking.
Carefully remove the springform pan from the water bath, remove the foil, and let the cheesecake cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for at least 5 hours, or preferably overnight, before serving.
Prepare the Salted Caramel Sauce: In a medium saucepan, combine the Granulated Sugar and Water from the Salted Caramel Sauce group. Heat over medium-high heat without stirring until the sugar dissolves and the syrup begins to bubble. Continue to cook, swirling the pan occasionally, until the caramel reaches a deep amber color. This can take 10-15 minutes.
Carefully remove the pan from the heat. Slowly whisk in the Unsalted Butter until completely melted and incorporated. Then, gradually whisk in the Heavy Cream. The mixture will bubble and steam intensely; continue whisking until smooth. Stir in the Vanilla Bean Paste and Maldon Sea Salt Flakes from the Salted Caramel Sauce group. Let the caramel cool completely at room temperature; it will thicken as it cools.
Assemble and Serve: Once the cheesecake is thoroughly chilled, remove it from the springform pan. Drizzle generously with the cooled Salted Caramel Sauce (Garnish group). Sprinkle with Maldon Sea Salt Flakes (Garnish group) just before serving.
Ingredients
12
Crust
1 3/4 cups200 gDigestive Biscuits-crushed
1/4 cup50 gLight Brown Sugar-packed
1/2 teaspoon2.5 gGround Cinnamon
7 tablespoons100 gUnsalted Butter-melted
Cheesecake Filling
32 ounces907 gCream Cheese-full-fat, softened
1 1/3 cups265 gGranulated Sugar
4200 gLarge Eggs
1/4 cup60 mLHeavy Cream
2 teaspoons10 mLVanilla Bean Paste
1/2 teaspoon2 gLemon Zest-finely grated
Salted Caramel Sauce
1 1/4 cups250 gGranulated Sugar
1/4 cup60 mLWater
5 tablespoons70 gUnsalted Butter-cut into cubes
1/2 cup120 mLHeavy Cream
1/2 teaspoon2.5 mLVanilla Bean Paste
3/4 teaspoon3.75 gMaldon Sea Salt Flakes
Garnish
1/4 teaspoon1.25 gMaldon Sea Salt Flakes
as neededas neededExtra Salted Caramel Sauce
Equipment
9-inch springform pan
heavy-duty aluminum foil
large mixing bowl
electric mixer
measuring cups
measuring spoons
spatula
large roasting pan
medium saucepan
wire rack
Instructions
Prepare the Crust: Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil, covering the bottom and sides to prevent water from seeping in during the water bath. Lightly grease the inside of the pan. In a medium bowl, combine all Crust ingredients until well mixed. Press the mixture evenly onto the bottom of the prepared springform pan. Bake for 10-12 minutes, then remove from oven and let cool. Reduce oven temperature to 325°F (160°C).
Prepare the Cheesecake Filling: In a large bowl using an electric mixer, beat the softened Cream Cheese until smooth and lump-free. Gradually add the Granulated Sugar from the Cheesecake Filling group, beating until just combined.
Beat in the Heavy Cream, Vanilla Bean Paste, and Lemon Zest from the Cheesecake Filling group. Add the Large Eggs from the Cheesecake Filling group one at a time, mixing on low speed only until just incorporated after each addition. Do not overmix, as this can introduce too much air and cause cracks.
Bake the Cheesecake (Water Bath Method): Pour the cheesecake filling over the cooled crust in the springform pan. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 70-85 minutes, or until the edges are set but the center still jiggles slightly (about a 2-inch diameter).
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the water bath for 1 hour. This gentle cooling prevents cracking.
Carefully remove the springform pan from the water bath, remove the foil, and let the cheesecake cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for at least 5 hours, or preferably overnight, before serving.
Prepare the Salted Caramel Sauce: In a medium saucepan, combine the Granulated Sugar and Water from the Salted Caramel Sauce group. Heat over medium-high heat without stirring until the sugar dissolves and the syrup begins to bubble. Continue to cook, swirling the pan occasionally, until the caramel reaches a deep amber color. This can take 10-15 minutes.
Carefully remove the pan from the heat. Slowly whisk in the Unsalted Butter until completely melted and incorporated. Then, gradually whisk in the Heavy Cream. The mixture will bubble and steam intensely; continue whisking until smooth. Stir in the Vanilla Bean Paste and Maldon Sea Salt Flakes from the Salted Caramel Sauce group. Let the caramel cool completely at room temperature; it will thicken as it cools.
Assemble and Serve: Once the cheesecake is thoroughly chilled, remove it from the springform pan. Drizzle generously with the cooled Salted Caramel Sauce (Garnish group). Sprinkle with Maldon Sea Salt Flakes (Garnish group) just before serving.
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