Salted Caramel Cheesecake
Introduction
Salted Caramel Cheesecake is a delicious dessert that combines creamy cheesecake with a rich salted caramel topping. This recipe is perfect for those who love a sweet and salty treat. It’s a delightful dessert that will impress your family and friends at any gathering or celebration.
Why Make This Recipe
This recipe is great because it is dairy-free and vegan, making it suitable for a wider audience. The combination of flavors adds depth and character to the cheesecake, offering a unique twist to a classic favorite. Plus, preparing this cheesecake can also be a fun activity in the kitchen that allows you to impress anyone with your baking skills.
How to Make Salted Caramel Cheesecake
Making a Salted Caramel Cheesecake is simple! Follow these easy steps to create a dessert that will have everyone asking for seconds.
Ingredients
- 1 package firm tofu (14 oz)
- 1 cup coconut cream (from the top of a chilled can of coconut milk)
- 1 heaping cup soaked cashews (soaked overnight or in boiling water for at least an hour)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp lemon zest
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 1/4 tsp salt
- 150g vegan plain cookies (e.g., Biscoff)
- 3 1/2 tbsp vegan butter, melted
- 1/3 cup coconut cream
- 1/2 cup coconut sugar
- 3 tbsp cornstarch
- 1/4 tsp vanilla extract
- 1/4 tsp sea salt
Directions
- Prepare the Crust: Pulse the cookies and melted vegan butter in a food processor until you have a fine crumb mixture. Press it into the bottom and sides of a parchment-lined 9" springform pan. Set aside.
- Make the Cheesecake Filling: Drain and press the tofu, then blend it with coconut cream, soaked cashews, sugar, lemon zest, lemon juice, vanilla, salt, and cornstarch in a food processor until smooth. Pour the filling over the prepared crust.
- Bake the Cheesecake: Wrap the bottom of the springform pan in foil and place it in a larger deep pan. Pour water halfway up the sides of the pan for a water bath. Bake at 350°F (175°C) for 50-60 minutes. The cheesecake should be slightly jiggly in the center and golden around the edges. Allow it to cool, then refrigerate for at least 6-8 hours.
- Make the Salted Caramel Sauce: In a saucepan, heat the coconut cream, coconut sugar, vanilla, and sea salt over medium heat until boiling. Stir in cornstarch and whisk until thickened. Let the sauce cool for 20 minutes.
- Assemble: Pour the cooled caramel sauce over the chilled cheesecake. Optionally, garnish with flaky salt around the edge for an extra touch of flavor.
- Enjoy!
How to Serve Salted Caramel Cheesecake
Serve your Salted Caramel Cheesecake chilled. You can slice it into pieces and place it on dessert plates. Pair it with a fresh fruit garnish or a scoop of dairy-free ice cream for an extra treat!
How to Store Salted Caramel Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for about 3-5 days. If you want to save it for longer, consider freezing it. Just wrap it well in plastic wrap and foil before placing it in the freezer.
Tips to Make Salted Caramel Cheesecake
- Make sure to soak the cashews long enough to achieve a creamy texture.
- Use a high-speed blender for a smoother filling.
- Press the crust down firmly to make sure it holds together after baking.
Variation
You can try different flavored toppings, such as chocolate ganache or fruit puree, instead of salted caramel for a twist on the classic recipe.
FAQs
Q1: Can I make this cheesecake gluten-free?
Yes! Just use gluten-free cookies for the crust.
Q2: How can I make this recipe nut-free?
You could substitute the soaked cashews with sunflower seeds or omit them and adjust the ingredients accordingly.
Q3: Can I use non-coconut milk instead of coconut cream?
While you can use other types of non-dairy milk, the texture may be different. Coconut cream gives a richer and creamier taste which is ideal for cheesecake.
Enjoy making and sharing this delightful Salted Caramel Cheesecake!