Good news: This was a big hit for game night. I even followed the link to make the caramel from scratch. Bad news: An hour after our friends left, I realized I forgot to sprinkle sea salt on before serving. Thanks for another great recipe, Sam.
I do plan to make a birthday cake cheesecake in the near future, but in the meantime, I have funfetti cheesecake squares. :) sugarspunrun.com/funfetti-cheesecake-squares/#recipe
I ALWAYS double wrap my pan with aluminum foil and bake it in a water bath. I believe that to be the key to a crack-free cheesecake. I seldom run the crust all the way up the sides and never have a problem with cracks. But yours turned out great and looks delicious! I will have to try the crust all the way up the sides after viewing other cheesecake videos you have posted. Yours looks so nice!
@@SugarSpunRun yes much easier without the bath! I don’t have a full sized oven and the racks don’t move very smoothly so water baths are a challenge and I appreciate when I don’t need one! Thank you for the response 🙂
I know you said that it’s important to use full fat cream cheese & not low fat for cheesecake to make sure that the cheesecake sets up well. However, I sometimes am curious to see what would happen if I use low fat for cheesecake & I would like to experiment this recipe with it & see what happens. If I am ever curious with changing a recipe up & doing it my way, I hope that you are okay with me experimenting due to my curiosity.
Not going to lie you almost lost me with the almonds but then I remembered I wouldn’t be eating it anyways. I don’t like cheesecake but for the most part I don’t make anything for myself it’s usually for others.
When exactly was it that the perfectly serviceable word 'tasty' was decided to be no longer good enough and was replaced by 'flavourful'? Bizarre. I mean why tbe hell are you making it if it isn't full of 'flavour'?!
Great video! I’m going to use your recipe to make caramel for some homemade pralines and cream ice cream this weekend. Your cheesecake here looks great. I prefer a drier, less dense, slightly crumbly cheesecake. That’s probably not the best description, but I think you probably know what I’m talking about. I did a quick search on Google and there are other people talking about this alternative type of cheesecake and how to achieve the desired texture. The answer may involve ricotta cheese. If you ever feel like developing another cheesecake recipe in the future, I would be extremely interested in a recipe that you’ve tested and approved for this other style of cheesecake. I really enjoyed this video and I always watch all of the way to the end to help boost your channel.
@@SugarSpunRun I found the video below that shows what I’m trying to describe. You only need to watch the first few seconds where she cuts off a bite with her fork and picks it up. The portion on her fork starts to fracture and break apart a little (which is what I was trying to describe when I wrote “crumbly”). ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OH-u4YT7Vjk.htmlsi=l_w4i9fKERQy5gCR
Yummm! I happen to be allergic to nuts. I assume I could just replace the amount of the nuts with more crumbs? Orrr… since there is salt on the caramel, would using Ritz crackers with the graham cracker crumbs work for a bit of salty in the crust work?
Adding pecans to cheesecake is a whole new level of deliciousness! Pecans are awesome! With pies I love to sprinkle toasted chopped pecans on top before I eat them. Maybe have to start doing that with cheesecake too! Love the shirt, btw.
I made this and the flavor was gooood! However, I did not put pecans in the crust and struggled to get the crust to go up high and even. Then I noticed the cheesecake puffed up quite a lot in the oven, had a crack a near the edge about half way around and deflated a lot once it was in the cooling stage. Did I over mix and add too much air? I think I had a little more than half of the mixture on the bottom and a thinner layer on top. Oh and I forgot to make the caramel first so my cheesecake batter sat for 20 minutes before I could continue and get it in the oven. Are all of these contributors to it not being as fluffy as it should have been? 🤔
Look super delicious. I don't like cold cheesecake. I wonder if the taste will be different if u don't chill it too long. Like chill it for an hour and devour.
I made the salted caramel an it turned out great but too sweet. If I were to cook it a minute longer would it make less sweet? What if I cut down on the sugar or added a little more cream or butter? I guess it would change the consistency. Let me know what I can do reduce the sweetness please. I want to make some more. By the way can you freeze caramel sauce?
The best way to reduce the sweetness is to make sure to put some sea salt on top of the caramel. I'm not sure how you would reduce the sweetness in the actual caramel as caramel is really essentially melted sugar. I wouldn't recommend cooking it longer or reducing the sugars. I haven't tried freezing the caramel, but I don't see any reason why it wouldn't work. :)
I'm not sure how that would work, but I do have a no bake cheesecake that you could make and add the salted caramel on top of that. :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ne09CM_G2Qs.htmlsi=vOnPiNxeKHxY1EwK
Hey Sam, I just looked at your Salted Caramel Sauce recipe, My question is: Is that amount of salt enough to produce a prominent 'salt' taste in the caramel sauce or just a slight depth of flavour? Because for this recipe with caramel sauce and cheesecake, I would prefer the increased saltiness to balance the sweetness of the other two..
