Does anyone wanna try this recipe out? Every time I've made it, everyone seems to like it, even if they're not cheesecake fans. c: The picture below is the one I actually made for the first time, and it was absolutely delicious. <3 PLEASE READ THE DIRECTIONS BEFORE ACTUALLY STARTING TO MAKE THE RECIPE.
White Chocolate Caramel Cheesecake
A springform pan is used to bake cheesecakes in. Since cheesecakes are made up of liquid ingredients, they aren't as easy to pop out of the pan they're cooked in by flipping them upside-down, because they're more fragile, unlike cakes structured by dry ingredients such as flour. Also, this method doesn't make sense, since there's graham cracker crust on the bottom.
Waterproofing the Pan:
Spring-form pans have a detachable bottom to release the cheesecake. To release it, it has a clasp on the side of the pan. Because of the detachable bottom, the pan has to be waterproofed, so the cheesecake isn't ruined in the hot water bath in the baking process.
To waterproof the springform pan, press aluminum foil on the bottom of the springform pan, and smooth the tin foil up the sides of the pan, tucking any excess tin foil in.
Graham Cracker Crust:
20 unbroken graham crackers, crushed into crumbs
10 tablespoons unsalted butter, room temperature (Make sure the butter isn't melted into liquid. Look on the butter wrapper for the amount needed. You may need two sticks to cut from.)
Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the room temperature butter thoroughly and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.
Bake for 10 minutes and then allow to cool completely on a wire rack.
Reduce the heat to 325°F and prepare the cheesecake batter.
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1 cup heavy cream
1 1/2 cups good quality white chocolate morsels
5 large eggs
1 Tablespoon vanilla extract
1 pinch salt
Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, a little at a time to distribute the heat of the cream evenly and melt the morsels thoroughly. Stir the chocolate gently until melted completely. If the ganache is still lumpy from unmelted morsels, just put it in the microwave for 20 seconds, and give it a quick stir.
In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
On medium speed, slowly add the white chocolate ganache (melted white chocolate & cream mixture). Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan.
Refridgerate until the hot water is brought to a boil, and the oven is finished preheating.
Set a pot of water on the stove for boiling purposes. This is for the water bath, which is used so the cheesecake is cooked evenly, and doesn't brown too much.
Remove the cheesecake batter from the fridge, and pour it into the springform pan where the crust was baked off.
Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to bake at 325°F for 1 hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set...
...BUT. Read below.
If you think your oven is too powerful, you should try reducing your oven temperature by... I guess 50 degrees, and just bake the cheesecake for 20 minutes, check to see how much it cooked, add another 20 minutes, check on it again, and keep doing that until your cheesecake is cooked fully, and not overbrowned on the top. This is a "just to be safe" step.
Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.
To glaze, just pour some caramel sauce (just some store-bought Smucker's is fine) over the cheesecake. I don't have a good caramel recipe yet, so using store-bought caramel sauce is fine for now. Make sure the cheesecake is thoroughly cooled before you do this, so it doesn't fall apart.