Executive Chef Billy of the Cooking Light Marketing Kitchen shares with us how to make a Salted Caramel Cheesecake recipe. Tune in to the video to learn how to make this delicious dish and hear some great health tips.
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preparation
preparation Time15 mins
cook Time
35 mins
servings
12
calories
1788 per serving
ingredients
- 30 vanilla wafers
- 2 tablespoons canola oil
- cooking spray
- 2/3 cup packed light brown sugar
- 2/3 cup plain fat-free Greek yogurt
- 12 ounces 1/3-less-fat cream cheese, softened
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoons table salt
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 tablespoons butter
- 1/2 cup evaporated milk
- 3/8 teaspoons flake salt
directions
Step 1
Preheat oven to 300
Step 2
Place cookies in a food processor; process until finely ground crumbs measure about 1 cup. Add oil; pulse to combine. Coat a 12-cup muffin tin well with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300 for 7 minutes or until lightly browned. Remove from oven; cool.
Step 3
Wipe food processor clean. Place brown sugar, yogurt, and cream cheese in processor; process until smooth. Add vanilla, table salt, and eggs; process until smooth. Spoon about 3 tablespoons batter into each muffin cup. Bake at 300 for 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
Step 4
Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.
Step 5
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking 12 minutes or until the color of light brown sugar (do not stir). Remove from heat; carefully stir in butter and milk (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Spoon about 1 tablespoon caramel over each cheesecake. Sprinkle cheesecakes evenly with flake salt.