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CARAMEL CHEESECAKE WITH GINGERSNAP CRUST For the Crust: 1½ cups gingersnap cookies, ground ½ cup melted butter Combine in mixing bowl until crumbs are just moistened. Spray an 8" cake pan with cooking spray / grease. Line base with parchment. Press crumb mixture against bottom of pan. Set aside. For the Caramel: 1 cup sugar ¼ cup water ½ cup heavy cream Combine sugar and water in a saucepan. Cover lid and place on high heat. Allow sugar to caramelize (dark amber brown color). Whisk in heavy cream being careful to avoid splatter.Set mixture aside. For the Cheesecake: 1 cup sugar 1½ pounds of cream cheese, softened 1 cup sugar 1 tablespoon all purpose flour 4 eggs 2 egg yokes 1 tsp lemon juice 1 tsp vanilla extract Cream sugar, flour and cream cheese on lowest speed for 10 minutes until all lumps are broken down. Scrape down bowl often. Slowly add eggs/egg yolks to creamed mixture, scraping bowl often. Add lemon juice and vanilla. If lumps remain, strain mixture. Set aside approximately 1-1/2 cups of batter and flavor with above caramel mixture. Deposit plain batter into 8" gingersnap crusted pan. Drizzle remaining caramel flavored cheesecake batter across top. Bake in water bath for approximately 1 hour at 350 degrees. Cool cake in refrigerator overnight. Unmold cake by gently heating base of pan over open flame for 10 seconds and inverting cake onto a flat service. Then right side up. Slice with clean, hot, wet knife, wiping after every cut. "Surely goodness and lovingkindness will follow me all the days of my life, and I will dwell in the house of the LORD forever." Psalm 23:6 -Sylvia C. Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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- [RecipesAndMore] CARAMEL CHEESECAKE WITH GINGERSNAP Sugarsyl
