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And today on Preppy Kitchen we're making an amazing salted caramel cheesecake for my new book, Everyday Baking. So, let's begin. First, turn on the oven to 175°C, and now we will prepare the base. We will add one 240 ml package of Biscoff cookies to the bowl of a food processor. This is 250g. They have a wonderful spicy flavour and in my humble opinion they are much better than regular graham crackers. If you don't have Biscoff cookies, or you just don't like them, you can substitute them with gingerbread cookies or graham crackers. You will
get 1.5 cups of cookie crumbs. Chop it if desired. Buff. We're going to process this until it's nice and finely chopped, about 30 seconds to a minute. My cookies are finely chopped, so it's time to add 5 tbsp. l. or 70 g melted unsalted butter. You will pour it in while whisking. Whenever I make a cheesecake base, I like to take out the blade and use a small spatula to just mix it again. You will see oil collecting in strange places and you will have dry patches. So, one stir and everything should be ready. It This cheesecake will be
really creamy, nice and light, but packed with caramel flavor, and there's also caramel drizzled on top. It is so luxurious and delicious. If you look at the texture, you'll see that it's like fine wet sand, and it will hold together if you squeeze it. Now take a inch springform pan, lightly grease it. Spread out the cookie crumbs. Shake it a little. And using a flat-bottomed glass or measuring cup, we will press and squeeze 1 serving along the side. The most common question on the first two book tours is: " When are you going to release a book that's just going to bake?"
Listen to yourself, and the third book is here. "Daily Baking" only has baking recipes. It has over 100 recipes, almost entirely desserts, and so many delicious things that I really hope you get a chance to try. There is a link in the description box below so you can get a copy. I hope you will have the opportunity to bake with me using your own copy hanging in your kitchen. My base is well compacted and ready to bake. I placed it on a baking sheet with sides, and now it can bake for 10-12 minutes or until it becomes pleasantly fragrant. Meanwhile, we will prepare everything for the filling. Bake on a spatula, medium- low heat, 2 minutes. Creamy, smooth. I love having a
book I can read. While my base is baking, we'll prepare the filling. However, once this base is removed from the oven, we will let it cool for 20 minutes. So keep that in mind. We won't pour everything at once. In the bowl of my stand mixer, which will be equipped with a paddle attachment, I add three 8- ounce blocks of room temperature cream cheese. If your cream cheese is too cold, you will have lumps and things won't mix as well. It won't be as silky smooth, and especially in flavored cheesecake, you'll see those lumps. Make sure we mix everything well and use room temperature ingredients. Install the spatula attachment. We're going to whisk this over medium-low heat for about 2 minutes or until it's smooth and creamy. Don't forget to scrape the bowl. While
that's mixing, let's crack three eggs into a small bowl to make sure the shells don't end up in our creamy, delicious cheesecake. One, two and three-without the shell. This recipe calls for half a cup of caramel inside the dough, plus even more caramel for drizzling on top. And here you have a choice. You can make simple homemade caramel, and that recipe is in the book. I also have a simple homemade caramel on the channel. You can click here to do so. Or you can just go to the store and buy thick caramel sauce. Both will be delicious. Please note that the thick caramel sauce is thick. It's not the kind you can pour,
like in those little sundae bottles. They are different. About 2 minutes passed. It looks quite smooth and creamy. I'll just pour everything into a bowl. Things tend to just rise and rise, and they don't mix well. When you make cheesecake, it's really one of the easiest things to do because you bake it, it comes out of the oven, you cool it, and you can slice and serve. You don't need to decorate it. No need to collect anything. Now we can add many other delicious things, starting with half a cup of sour cream. This is 120 g. Sour cream will give you a lighter cheesecake with a slight tartness, and it is simply a magical ingredient here. I don't like dense,
brick-like cheesecake. I want it to be smooth and melt in your mouth like a creamy cloud. And sour cream will help you with this. To sweeten it and give us more caramel notes, we use half a cup of brown sugar. That's 110 g. And for even more caramel flavor, half a cup of thick caramel, 175 g. Look at that. Mmm, it smells very delicious. For some structure, I add 3 tablespoons of flour here. I like to just sift them to make sure there are no lumps. One. Two. And three. 1 tablespoon of vanilla. And for contrast in our salted caramel cheesecake, half a teaspoon of salt. You can be a little more generous if you want. By the way, if you like my recipes, click the subscribe button.
Two new videos are released every week. It's time to blend this on medium-low power until everything is smooth and uniform. This will take about a minute and I can scrape the contents of the bowl, especially since there is caramel and other stuff left on the side. If you ever find something stuck in your whisk, beat it on high for 1 second, then reduce it back down. Centripetal force will move it out of place. Yes, I am actually scraping the contents of the bowl because we added everything at once. If you notice any lumps at this point, your cream cheese may be a little cold.
This is normal. Everything will be fine. I would blend for another minute or two on medium- low power. You won't do anything wrong here, so mix it a little more and then we can move on to the eggs. Once everything is smooth and uniform, we can reduce the speed to low and add the eggs one at a time. By the way, if you have a copy of my book, you can leave a message and let me know what recipe video you would like to see next. I definitely have a few favorites, but I want to hear what you want. Time for the next egg. Yes, this book has it all. Muffins and quick breads yeast breads, breakfast snacks, cookies, bars, cakes, classic desserts, air fryer sweets, pies and tarts, pastries
made with a mixer. It is completely comprehensive and contains so many of my favorite dishes in one book. And our last egg. By the way, it looks great. Scrape the contents of the bowl. And, as always, each recipe has a photo. I hate when there's no photo. I want to see what it will look like when it's finished. Good. Extremely silky smooth. Looks great. I'm just going to run the mixer for another 30 seconds because I scraped the contents of the bowl. Although, I do n't even think it's necessary. Once this is well mixed, we can set it aside and be ready to pour
onto our chilled base. Ideally. It's time to pour, so get to work. It looks so beautiful. Very filling. I like this color too. Tap lightly to level. When you bake cheesecake, your enemy is air. Namely, small air bubbles inside. Therefore, it's a good idea to tap it lightly on a countertop lined with a kitchen towel a few times to allow bubbles to appear on the surface . This will give you a smoother cheesecake, creamier, and less prone to cracking. You'll notice that we don't use a water bath for this recipe. Overall, I've perfected my cheesecake recipe so they don't need a water bath unless they have a special, complex
ingredient like pumpkin, for example. Yes, I noticed that little bubbles were appearing. Perfectly. Return to the parchment-lined baking sheet, and our cheesecake is ready to bake. Cook at 175°C for 15 minutes, then reduce the temperature to 175°C and bake for another 30-35 minutes or until the cheesecake starts to jiggle slightly when lightly shaken. Done. Once the cheesecake is baked, turn off the oven and leave the door closed for 1 hour. The cheesecake should cool slowly to avoid cracking. After this hour, take it out, let it hang on the kitchen counter for about an hour to reach room temperature, then cover loosely and refrigerate for at least 6 hours or up to 3 days.
Once the caramel cake has cooled, it can be sliced and decorated. We won't just serve it like that. It needs more caramel, more salt, and a little love. Cut it into slices. I have an extra half a cup or 175g of caramel. I'll drizzle it over my slices when serving and sprinkle with sea salt flakes. And that's it, it's ready to use. That's it. It's such a perfect symphony of flavors. These Biscoff- based cookies are, ahem, crunchy, delicious, full of flavor. And caramel everywhere. Creamy, melts in your mouth.
I hope you have a chance to make this delicious recipe from my new book, linked in the description below. And if you like my videos, hit the subscribe button and check out my book playlist.
