{"id":1411,"date":"2019-12-07T17:08:29","date_gmt":"2019-12-07T17:08:29","guid":{"rendered":"https:\/\/tocookguide.com\/?p=1411"},"modified":"2019-12-07T17:08:29","modified_gmt":"2019-12-07T17:08:29","slug":"salted-caramel-cheesecake-this-is-the-best-so-easy-to-make","status":"publish","type":"post","link":"https:\/\/allhometips.com\/?p=1411","title":{"rendered":"SALTED CARAMEL CHEESECAKE\u2026.this is the BEST &#038; so easy to make!"},"content":{"rendered":"<div class=\"77dd83c86da406ada9831c7b9048fd28\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-7193664977931910\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- hor1 -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-7193664977931910\"\r\n     data-ad-slot=\"7808535158\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n<p>Ingredients<br \/>\nCrust<\/p>\n<p>1\/2 C butter<br \/>\n1\/3 C brown sugar<br \/>\n1 1\/4 C flour<br \/>\n3\/4 C finely chopped macadamia nuts<\/p>\n<p>Filling<br \/>\nCrust<\/p>\n<p>1\/2 C butter<br \/>\n1\/3 C brown sugar<br \/>\n1 1\/4 C flour<br \/>\n3\/4 C finely chopped macadamia nuts<\/p>\n<p>Filling<\/p>\n<p>2 lbs cream cheese softened<br \/>\n1\/2 C sugar<br \/>\n1 tsp vanilla<br \/>\n1 C caramel sauce<br \/>\n2 whole large eggs (room temp)<br \/>\n1 large egg yolk (room temp)<\/p>\n<p>Topping<\/p>\n<p>1 1\/4 C caramel sauce<br \/>\nfleur de sel<br \/>\nInstructions<br \/>\nCrust<\/p>\n<p>1.preheat the oven to 350F,<\/p>\n<p>2.In your mixer beat the butter until fluffy<\/p>\n<p>3.Add brown sugar and mix well,<\/p>\n<p>4.Add flour and mix until a dough forms<\/p>\n<p>5.Mix in the nuts<\/p>\n<p>6.Spread into 10 inch cheesecake pan, poke holes<\/p>\n<p>7.Bake 18 mins<\/p>\n<p>8.Let cool.<\/p>\n<p>9.Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).<\/p>\n<p>Filling<\/p>\n<p>1.Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.<\/p>\n<p>2.While beating on low add the caramel sauce<\/p>\n<p>3.Scrape the bowl, beat 45 sec more \u2013 make sure it\u2019s smooth with no chunks.<\/p><!--CusAds0-->\n<p>4.Lightly whisk the eggs and yolks together and add to cream cheese mixture<\/p>\n<p>5.Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more \u2013 do NOT overbeat.<\/p>\n<p>6.Pour the filling over crust, bake on the center rack about 1 hour +.<\/p>\n<p>7.how to tell cheesecake is done \u2013 When you open the rack and shift the pan the center 3-4 inches will jiggle \u2013 not like soup, like a loose jello jigglers.<\/p>\n<p>8.Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.<\/p>\n<p>9.The next day pour the rest of the caramel over the top of the cake<\/p>\n<p>10.Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I\u2019m all for MORE is better)<\/p>\n<p>Notes<br \/>\nCook the sauce while the crust is baking, then let it cool.<br \/>\nWhen it\u2019s slightly cool press some plastic wrap down across the top so the sauce doesn\u2019t get a \u201cskin\u201d. It will be slightly warm when you add it to the filling.<br \/>\nYou\u2019ll probably need to warm it up just a bit before adding it the top of the cheesecake so keep it in a microwave safe container.<br \/>\nCredit: Ashlee Marie<\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients Crust 1\/2 C butter 1\/3 C brown sugar 1 1\/4 C flour 3\/4 C finely chopped macadamia nuts Filling Crust 1\/2 C butter 1\/3 C brown sugar 1 1\/4 C flour 3\/4 C finely chopped [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1412,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/allhometips.com\/index.php?rest_route=\/wp\/v2\/posts\/1411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/allhometips.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/allhometips.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/allhometips.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/allhometips.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1411"}],"version-history":[{"count":0,"href":"https:\/\/allhometips.com\/index.php?rest_route=\/wp\/v2\/posts\/1411\/revisions"}],"wp:attachment":[{"href":"https:\/\/allhometips.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/allhometips.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/allhometips.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}