Homemade Caramel Sauce
200g granulated sugar
200g heavy cream room temperature
40g unsalted butter
90g crushed graham crackers
35g melted unsalted butter
250g softened cream cheese
65g granulated sugar
120g heavy cream
30g homemade caramel sauce
200g caramel sauce (rest of the caramel sauce)
- Soften the cream cheese.
- Grab 6-inch square cake ring. Wrap its bottom with plastic wrap.
- Mix together 90g crushed graham crackers with melted unsalted butter. Pour into the cake mold, press down firmly. Set in the fridge to keep cool.
- Soften the cream cheese. Mix or beat it together with sugar until smooth. Add in caramel sauce and mix well. Add in heavy cream and mix well. Soften the gelatin in ice-cold water. Bring together warm/hot milk and softened gelatin and mix until well combined. Pour the gelatin mixture into the cream mixture and mix well. Pour them into the cake ring and smooth it out. Set in the fridge to chill until set (takes about 15-30 minutes).
- Top the cheesecake with rest of the caramel sauce and smooth it out. Set the cake in the fridge to cool for 4 hours or overnight. Release the cake with a warm towel or a kitchen torch. Slice and serve. Top each cheesecake cubes with crushed graham crackers (optional).
- The heavy cream and unsalted butter for the caramel should be in room temperature. You can heat the heavy cream until it reaches 140℉(60℃). Set aside.
- In a saucepan, mix together granulated sugar and water before turn on the heat. Let the sugar dissolve over medium heat. No need to stir or mix them or it will form clumps. Just wait until sugar dissolve and it turns golden brown. Turn off the heat, whisk quickly while pour in the heavy cream. There will be so many bubbles and steam when you add in the heavy cream. Be careful of the splash and keep whisking until well combined.
- Add in salt and butter, mix until well combined.
- If you find the color is not deep enough or the texture not thick enough, turn on the heat, keep stirring over low heat for about 1-2 minutes until thickened. However, the caramel will taste bitter if you cook it for too long.
- Pour the caramel is a clean bowl to cool down, cover with plastic wrap and keep it cool in the fridge. Or you can store it in a clean air-tight container and keep it in the fridge, if you make it beforehand.