Classic Cheesecake with Salted Caramel Sauce

By dinner at sheila's • January 20, 2012 • 0 Comments

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Author Notes: This simple classic cheesecake which I found in a 2001 issue of Bon Appetit came from the dessert menu of Alain Ducasse's Spoon Food & Wine restaurant located off the Champs-Elysees in Paris. It can stand alone supported by its shortbread crust, delicious in its simplicity , or I have topped it with glazed fresh berries for a spectacular presentation.
However, this time I decided a little decadence was called for in the form of a drizzle of warm Salted Caramel Sauce. This takes it to another level altogether, especially if, like me, you're a fan of that sweet and salty combination. This particular sauce is a component of the Four and Twenty Blackbirds Salted Caramel Apple Pie, which is a fantastic apple pie. - dinner at sheila's

Serves 16

Classic Cheesecake

CRUST
1 cup all purpose flour
1/4 cup sugar
1/8 teaspoon salt
1/2 cup chilled, unsalted butter, diced
FILLING
4 8- ounces packages cream cheese, room temperature
1 and 3/4 cup sugar
5 large eggs
2 large egg yolks
1/3 cup whipping cream
1/4 cup all purpose flour

FOR CRUST: Preheat oven to 375 degrees F. Wrap outside of 9-inch-diameter spring-form pan with 2 and 3/4-inch-high sides in 3 layers of foil.
Blend flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture begins to clump together.
Press crust onto bottom (not sides) of prepared spring-form pan. Bake until crust is golden, about 25 minutes.
Reduce oven temperature to 350 degrees.
FOR FILLING: Using an electric mixer, beat cream cheese and sugar in large bowl until smooth.
Beat in 5 whole eggs, then 2 yolks.
Add whipping cream; beat until smooth.
Beat in flour.
Pour filling into baked crust.
Place cheesecake in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of spring-form pan. Bake until cheesecake is set around the edges and center moves slightly when gently shaken, about 1 hour and 35 minutes.
Remove from water. Cool slightly. Chill overnight or up to 2 days. Serve cold.

Salted Caramel Sauce

1 cup white sugar
1/4 cup water
1/2 cup unsalted butter
1/2 cup fresh heavy cream
1 and 1/2 teaspoon sea salt (Maldon sea salt flakes, preferred)

Cook the sugar and water together over low heat until just dissolved.
Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, brow color, almost copper.
Cook's Note: This process can take awhile depending on the heat source. Keep an eye on it. If the caramel begins to smoke, you've burned it and you'll have to start over.
Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream-the mixture will bubble rapidly and steam-be cautious as the sugar will be very hot.
Whisk the final mixture together over low and sprinkle in the sea salt. If not using immediately, set the caramel aside to cool and then refrigerate covered.
When ready to serve, drizzle the warmed sauce over the cheesecake. Enjoy!