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Views: 38 Author: Site Editor Publish Time: 2025-01-17 Origin: Site
Sea Salt Caramel Cheesecake, this cake is inspired by the classic caramel cheesecake, but the addition of sea salt brings unexpected layers and flavors to the traditional dessert. The strong sweetness of caramel and the subtle saltiness of sea salt are intertwined, and the silky taste of cheese perfectly blends it all, creating a dessert experience that satisfies the taste buds and is memorable. Not only that, the preparation process of sea salt caramel cheesecake is relatively simple, and both novice bakers and experienced bakers can easily master it. The following tutorial will lead you step by step to complete this mouth-watering sea salt caramel cheesecake, so that you can easily enjoy this sweet taste at home.
100g granulated sugar
22g water
120g whipping cream (heated to 60 degrees)
25g butter
1.5g salt
Caramel cheesecake:
50g caramel biscuits
25g butter
200g cream cheese
8g granulated sugar
30g caramel sauce
100g whipping cream
50g milk
10g gelatin
Caramel biscuits as needed
Caramel glaze:
70g caramel sauce
20g warm water
3g gelatin
1. Make sea salt caramel sauce. Put sugar and water in a small pot, heat continuously over medium-low heat, and never stir.
2. Remove from heat until the color turns amber, add warm whipped cream, and stir evenly. At this time, it will splash. To avoid burns, it is recommended to operate in the sink!
3. Add salt and butter, stir evenly, and set aside.
4. Make cake biscuit base. Crush the caramel biscuits and add melted butter to mix well, spread it on the bottom of the mold, and compact it.
5. Make cheese paste. Soften the cream cheese at room temperature, add fine sugar and caramel sauce and stir smoothly.
6. Beat the whipped cream to yogurt state, add cheese paste, and stir evenly.
7. Soak the gelatin sheets in cold water, add them to hot milk to melt evenly, then add cheese paste and stir evenly.
8. Sieve the cheese paste and pour it into the mousse mold. You can add some biscuit crumbs in the middle to increase the taste, or you can add them.
9. Put the mold in the refrigerator for more than 4 hours.
10. Make the glaze: Soak the gelatin in cold water until soft, add water and caramel sauce, and stir evenly. Then pour it on the solidified cake surface and refrigerate for more than 2 hours.
11. When eating, you can blow around with a hair dryer to remove it from the mold, or wrap it with a hot towel.
