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Caramel Panes
1 C. sugar
1/4 C. water
Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until
mixture is light brown and a small amount dropped in cold water forms a brittle
ball. Remove from heat and immediately pour into a 9-inch, well-buttered round
cake pan or plate.
When the caramel starts to harden, cut each circle into six wedges with a pizza
wheel or a sharp knife. As caramel continues to harden, recut the wedges several
times.
Slide the tip of a sharp knife under a wedge and remove from plate. Place on a
buttered cookie sheet to continue cooling. Continue with remaining panes. Some
may break. Save six of the most attractive panes for the decoration.
Just before serving, place three panes in a spoke pattern on top of cheesecake.
In each space between panes, wedge a pane vertically into cake. |
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Rich Caramel Cheesecake
Crust:
4 T. melted butter
1 1/2 C. graham cracker crumbs
Caramel:
1 C. sugar
1/4 C. water
1/2 C. whipping cream
Cheesecake:
4 packages (8 oz. each) cream cheese, softened
1 C. packed brown sugar
1/2 C. granulated sugar
1 T. vanilla
1/4 t. salt
4 large eggs, at room temperature
For the crust:
Combine butter and crumbs, mixing well with a fork. Press into the bottom of a
10-inch springform pan.
For the caramel:
Combine sugar and water in a saucepan over medium-high heat. Stir well. Cover
with a lid and cook until sugar turns a medium amber color, about 3 1/2 minutes
after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir
in cream, being careful to avoid spatters. Set aside.
For the cheesecake:
Beat cream cheese and both sugars at medium speed of an electric mixer until
soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest
speed of mixer just until incorporated.
Pour two-thirds of batter over crust. Beat caramel mixture into remaining
batter. Pour caramel batter over plain batter in pan and swirl mixtures with a
rubber spatula.
Bake at 350°F. for about 50 minutes, or until edges are firm but middle still
wiggles. Remove from oven and cool. Chill. Decorate with caramel panes just
before serving.
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