Espresso-spiked cheesecake topped with homemade caramel. Are you sure you want to stick to your Summer beach body diet?
The typical cheesecake usually is very high-maintenance — I’ll let you draw your own parallels to my not so subtle reference. Ingredients better be at room temperature, every part of the recipe better be planned out ahead, oh and don’t forget, you better have a warm water bath ready. If not, be prepared for a disheveled and cracked failure. Is failure too harsh of a word? No, I think it’s appropriate.
Thankfully when it comes to cheesecakes, this one would be considered low maintenance. Some recipe planning required but no water bath.
Note: this cheesecakes freezes beautifully in the freezer up to a month.
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 tablespoons white sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 1 (8 ounce) container sour cream
- 1/4 cup brewed espresso or strong coffee
- 2 teaspoons vanilla extract
- 1 cup sugar
- 2 tablespoons corn syrup
- 2 tablespoons of water
- Small squeeze of lemon juice (a fraction of a teaspoon)
- 1/2 cup heavy cream
- 1 tablespoon butter, softened
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
- Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
- Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
- To serve, cut the cheesecake into wedges and garnish each slice with caramel sauce.
For the caramel sauce:
- Put the sugar, corn syrup, water, and lemon juice in a 2-cup microwave-safe measuring cup or glass bowl, and stir gently. Microwave on high for 5 to 8 minutes, until it’s just barely changing color. Watch carefully—if you wait even a few seconds too long, it will overcook and taste bitter.
- Remove it from the microwave and put it on a dry surface—leave it alone for 5 minutes, or until it darkens to a deep amber shade.
- While that is sitting, heat the heavy cream in a one-cup glass measure—30 to 40 seconds on high should do it. Grab a whisk and drizzle in the cream, a bit at a time. The caramel will bubble furiously, so keep whisking away. When all the cream is added, add the butter. The caramel will stay good in the fridge for a week or two, at least.
Adapted from Allrecipes.com and Cook’s Illustrated.