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Caramel
Sauce
3 cups sugar
2 cups cold water
Juice of 1 lemon
2 cups heavy cream
To make the caramel sauce: In a medium, acid-resistant saucepan, combine the
sugar, water and lemon juice. Bring to a simmer over high heat and cook until
the caramel forms, about 310°F. on a candy thermometer. Remove the skillet from
the heat. Slowly whisk in the heavy cream. Return to the heat and cook until
thickened and dense, about 10 minutes. Remove from the heat and allow to cool.
Caution: Do not taste anytime during the cooking as the caramel is very hot and
will burn you. |
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Caramel Cheesecake
Crust:
1 1/4 C. graham cracker crumbs
3 T. brown sugar
1/4 C. melted butter
Mix crust ingredients together and pat into the bottom of a 9 or 10 inch
spring-form pan.
Filling:
1 1/2 lbs. cream cheese
1 14 oz. can condensed milk
4 eggs
2 t. vanilla
1 T. lemon juice
20 caramels minced
In a mixer combine cream cheese and condensed milk until smooth. Add eggs, one
at a time. Add vanilla and lemon juice. Fold in minced caramels.
Pour filling over crust. Place in oven and bake at 350°F. until cake is set.
Add:
1 1/2 C. sour cream
1/2 t. vanilla
1 T. sugar
Blend and place on top of cheesecake. Bake another 10 minutes. Let cheesecake
cool in oven 1 hour with door cracked. Chill.
Before serving, sprinkle garnish with 1/3 C. toffee bars, coarsely chopped.
Serves 10 - 12
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