Directions
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Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it with cooking spray or butter.
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In a medium bowl, mix the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter together until fully combined. The mixture should resemble wet sand.
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Transfer the crumb mixture into the springform pan. Press it firmly into the bottom to create a solid base. This step is crucial for achieving a sturdy, crunchy crust.
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Bake the crust in the preheated oven for 10 minutes. Once done, remove it from the oven and let it cool completely.
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In a large mixing bowl, use an electric mixer to beat the softened cream cheese with 1 cup of granulated sugar until the mixture is incredibly smooth and free of lumps. This may take a few minutes, so be patient.
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Add the eggs one at a time, beating well after each addition. This will ensure your cheesecake filling is light and airy.
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Mix in the vanilla extract and sour cream until thoroughly combined. This adds tremendous flavor and creaminess.
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Pour the cheesecake filling over the cooled crust. Using a spatula, spread it evenly to avoid any gaps.
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Carefully place the cheesecake in the oven and bake for 55-60 minutes. The center should be set but still slightly jiggly, a hallmark of a perfectly baked cheesecake.
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Once done, take it out of the oven and let it cool to room temperature. To enhance the flavors, refrigerate the cheesecake for at least 4 hours, or ideally overnight.
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For the caramel layer, place 1 cup of granulated sugar in a saucepan over medium heat. Stir constantly until it melts and turns a beautiful amber color. This process requires attention, so keep stirring diligently to prevent burning.
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Once the sugar reaches the desired color, add the cubed butter and stir until it is fully melted.
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Slowly pour in the heavy cream while stirring continuously. This will create a smooth and creamy caramel; allow it to boil for 1 minute before removing it from heat.
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Stir in the sea salt and let the caramel cool slightly, then pour it over the chilled cheesecake, allowing it to set.
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To make the ganache, heat the heavy cream in a saucepan over medium heat until it starts to simmer. Remove it from heat and pour it over the chopped semi-sweet chocolate in a bowl.
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Let the mixture sit for about 5 minutes to melt the chocolate. Stir until it is smooth and glossy; this will create a luxurious finish for your cheesecake.
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Allow the ganache to cool slightly before pouring it over the caramel layer on the cheesecake.
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Place the cheesecake back in the fridge for another hour, giving the ganache time to set completely.
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