Salted Caramel Cheesecake

* * * ½   (39) (3.87179487179)
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Ingredients (makes 10-12 tarts)

    Macadamia Toffee
  • 120g macadamia nuts lightly roasted
  • 100g sugar
  • 20ml water
    Salted Caramel Sauce
  • 180g caster sugar
  • 160g brown sugar
  • 125ml water
  • 3g salt
  • 100g butter
  • 120g cream
    For the Pastry
  • 1 egg
  • 1 egg yolk
  • 365g flour
  • 150g caster sugar
  • 225g butter
  • pinch salt
    For the Cheesecake Mix
  • 500g cream cheese
  • 150g caster sugar
  • 1 tsp vanilla essence
  • juice of 1 lemon
  • 3 eggs
  • 100g sour cream

Assisting Products

TART RING S/S Set/4 8cm
$19.95
Cake Stand With Lip 30cm
$29.95
Pie Weights Ceramic 330gm
$22.95
Scales Black Slim Touch Digital
$39.95
ROLLING PIN Wooden 40cm
$19.95

Method

For the Macadamia Toffee: Line a baking tray with baking paper. Place the water & sugar in a small saucepan & cook to a golden caramel. Add the nuts & pour onto the lined tray. Set aside to cool. Chop roughly.

For the Salted Caramel Sauce: Boil 50ml of water & the caster sugar to make a dark caramel. Boil the salt & remaining water & carefully add this to the caramel with the cream. Add the brown sugar & the butter & cook until the sugar is melted. Allow to cool & become thick.

For the Pastry: Whisk together the sugar & the butter, add the eggs, & then the flour & salt. Do not over mix. Wrap & chill until firm. Roll out with a rolling pin to about 3mm thick & cut out rounds to fit the small tart moulds. Chill. Blind bake tart shells until lightly golden brown.

For the Cheesecake Mix: Mix together the cream cheese, sugar & sour cream. Add the eggs one at a time. Add the lemon juice & vanilla. Spoon into baked tart shells & bake at 160°C for 10-12 mins until firm but a little wobbly in the centre. Remove & allow to cool. Top with a spoon of caramel sauce & macadamia toffee.

created by Wheel&Barrow Homewares Copyright 2013

TART RING S/S Set/4 8cm
$19.95
Cake Stand With Lip 30cm
$29.95
Pie Weights Ceramic 330gm
$22.95
Scales Black Slim Touch Digital
$39.95

7 Comments

  1. Petra
    12 months ago

    Oven temperatures please for the Salted Caramel Cheescake recipe.

    Reply

    • Wheel&Barrow
      12 months ago

      Hi, the oven should be set to 160°C.

      Reply

  2. Connie Capobianco
    12 months ago

    Hi, Can I make these the day before (even the sauce & macadamia toffee) & assemble them so they are ready to be served. & then put them in the fridge or do I leave them out? Thank you.
    Connie

    Reply

    • Wheel&Barrow
      12 months ago

      Hi Connie,
      You can make the pastry cases, the caramel and the macadamia toffee all the day before. If you bake them the day before the pastry may become a little soft, but if you are short for time this is a possibility. Preferably assemble them the day that you need them and close to the time of serving them. The caramel needs to be refrigerated, the macadamia toffee can stay out in an airtight container (or you can chop and freeze this) and if baked the day before the cheesecake needs to be kept in the fridge.
      All the best

      Reply

  3. Louise
    11 months ago

    Hi,
    I have two questions. How big are the tart moulds?

    And I’m not sure if I’m understanding the recipe correctly. Do you just put a pastry disc into the bottom of the mould so that ultimately the cheesecake has a crusty pastry bottom?

    Regards,
    Louise

    Reply

    • Wheel&Barrow
      11 months ago

      Hi Louise,

      The size of the tart rings are 8cm.

      For the pastry, cut a disk large enough to fit the sides and the base of the tart ring (about 10cm) and then carefully shape the pastry disk to form a tart base to fit flush with the top of the mould, and shape around the base so that it is flat in the inside corners. If you have cut the disk too large just trim it carefully with a small pallet knife or the back of a pairing knife.

      Reply

  4. Anthony
    7 months ago

    I made a full sized cake rather then individual ones from the recipe.
    OMG I love this cake and the sauce has everyone talking.
    Got the recipe card from my local W&B and all my friends want it.
    My secret i tell them!!!

    Reply

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