Daybreak Delights: Caramel Swirl Cheesecake

Daybreak
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Chef Sarah Scriver from Ritz Carlton Denver shows us how to make a Caramel Swirl Cheesecake.

Caramel Swirl Cheesecake
Yields 12 portions

Caramel

½ C         Granulated Sugar
2 Tbsp   Butter, soft
½ C         Heavy Cream
½ tsp     Vanilla
pinch     Salt

Warm the cream and set aside. Place the sugar in a sauce pan over high heat. Allow the sugar to caramelize to a rich amber color. Carefully add in the butter, stir to incorporate. Slowly add the cream, stir to incorporate. Bring to a boil. Add the vanilla and salt and remove from the heat. Place in a nonreactive bowl and allow to cool to room temperature.

Graham Crust

1 ¼ C      Graham Cracker Crumbs
1/3 C      Granulated Sugar
½ c          Butter, melted
½ C         Chopped Pecans (optional)

Combine the graham cracker crumbs and sugar in a bowl. Slowly mix in the melted butter. Mix to combine. Mix in the pecans, if using. Line the bottom of the spring form pan with parchment and press into the bottom and up the side of a 10” spring form pan to form the crust of the cheesecake. Parbake the crust for 9 minutes in a 350*F oven.

Cheesecake

16 oz      Cream Cheese, softened
3 Tbsp   Sour Cream
1/3 C      Granulated Sugar
½ C         Whole Milk
1 tsp      Lemon juice
2              Eggs, lightly beaten

Beat the cream cheese, sour cream and sugar until smooth. Combine the milk and lemon juice. Add it to cream cheese mixture and mix just until blended. Add the eggs to the mixture and beat on low speed just until combined.

Take 1/3 of the cheesecake base and combine it with ½ C of the room temperature caramel.

Pour the plan cheesecake base into the prepared spring form pan. Place the caramel cheesecake base in a piping bag. Cut the tip of the bag and starting in the center of the cheesecake, begin to form a ring with the caramel cheesecake base that spirals out to the edge of the pan. With a thin skewer, draw lines from the center of the cheesecake out until you have a spider web pattern.

Bake at 350*F for 25 minutes, until the center is almost set. Allow to cool and place in the refrigerator overnight and then unmold from the pan.

Place on a serving dish and cut with a hot knife. Garnish with whipped cream, chocolate shavings, and fruit if desired.

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