Creamy Cheesecake with Caramel Sauce

Photo: PigPig’s Corner

The cheesecake borrows the soufflé method of combining stiffly beaten egg whites into the mixture giving it a lovely lightness.  Sour cream and lemon zest lends tang to balance the creamy richness. Throw in a chocolate biscuit base for extra indulgence.

Soft, fluffy and dreamy – it’s often referred to as a pillow cheesecake for good reason. Gorgeous.

This decadent Creamy Cheesecake with Salted Butter Caramel Sauce is from the kitchen of PigPig’s Corner.

Looking for more creamy cheesecakes. Have a look at these.

Creamy Cheesecake Recipe

 

Ingredients

For the Chocolate Shortbread Base:

• 125 g unsalted butter - very cold, cubed
• 43 g caster sugar
• 150 g plain flour
• 15 g cacao powder
• For cheesecake batter:
• 900 g Philadelphia cream cheese - softened at room temperature
• 115 g unsalted butter - softened at room temperature
• ¼ cup creme fraiche or sour cream
• 1 cup caster sugar
• 5 eggs
• 2 tbs cornstarch - sifted
• Zest of one lemon

For the Salted Butter Caramel Sauce:

• 240 g sugar
• 80 ml water
• 115 g salted butter
• 150 ml heavy whipping cream

Instructions

1. For the full recipe go here: Creamy Cheesecake with Salted Butter Caramel Sauce.

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