White Chocolate Salted Caramel Cheesecake. A great tasting baked cheesecake, and easy to make too!
White Chocolate Salted Caramel Cheesecake
Prep Time
15 mins
Cook Time
45 mins
Total Time
55 mins
 
White Chocolate Salted Caramel Cheesecake. A great tasting baked cheesecake, and easy to make too!
Servings: 6 - 8
Ingredients
Crust:
  • 1 1/2 cups graham crackers
  • 1 cup walnuts
  • 6 tbsp unsalted butter
  • 2 tsp cocoa
Filling:
  • 8 oz white chocolate I use Ghirardelli
  • 3- 8 oz cream cheese room temp
  • 1 cup sugar
  • 3 Tbsp unbleached all-purpose flour
  • 2 tsp almond extract
  • 3 large eggs room temp
Topping:
  • 3/4 cup Dulce De Leche. See HERE if you would like to make your own
  • 1 1/2 Tablespoons Fleur de del salt
Instructions
  1. Combine Graham crackers with walnuts in food processor until finely ground then add butter and cocoa and pulse until well combined.
  2. Press into 10 inch spring form pan lined with parchment and bake crust for 10 minutes at 350 F
  3. Remove and set aside and raise oven temp to 425°
  4. Beat cream cheese (room temp always makes it so much easier, with an electric mixer on low to med speed until smooth.)

  5. Add the sugar, flour and almond extract until well combined...add in egg 1 at a time until well incorporated.
  6. Melt the white chocolate - when melting white chocolate, place in microwave safe bowl (I always use a two cup pyrex measuring cup and melt in 30 second intervals until all melted. Approx., 3-30 second spins.)

  7. Now, add melted white chocolate and combine the mixture. Now pour filling over crust and pop it in the oven at 425° bake for 10 minutes. Reduce heat down to 250F ( no need to take cake out) and continue cooking for additional 35 minutes. You can place the cheesecake in a water bath just in case it should crack on the surface. To do this, simply cover the outside of the pan very well with foil or a large roasting bag then place the pan in a larger baking pan and fill that pan half way up with boiling water, then carefully place in the oven.

  8. Allow to cool. Leave the cheesecake in the oven without opening the door for around 45 minutes. This will reduce the chance of the surface cracking as it will cool down gradually as the oven cools down.Once cheesecake is out of oven, I take a piece of saran wrap and lay gently over cheesecake and place a 9" spring form bottom on top and press gently to create a reservoir for the salted caramel. Be gentle not to press to hard.
  9. Once cooled remove from spring form pan and gently remove parchment paper and place on serving plate or what ever container you will serve cheesecake on.
  10. Salted caramel: Use Lovefoodies homemade dulce de leche recipe.. ( I always do this the day before as I don't always have time after work) Pour generous amount of caramel on top and salt with fleur de del salt before serving. ENJOY!!