Salted caramel cheesecake with herb nuts

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preparation time: 30 minutes / Withdrawal period: 60 - 70 minutes

2. 02

   STEP 2

   Done

   1. Preheat the oven to 150 degrees. Grease a cake form with for example baking spray and put a sheet of baking paper over the bottom. I used a springform tin with inside size of 23 cm for a nice, high cheesecake.

3. 03

   STEP 3

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   2. Melt 80 gr of butter on low heat in a pan and grind the speculaas and almonds in the stand mixer. Remove the butter from the fire and stir the speculaas and almonds well. Drop the speculaas mixture into the springform tin, evenly spread over the bottom and push with a spoon.

4. 04

   STEP 4

   Done

   3. Beat 100 gr butter loose with the bastard sugar in a bowl until a creamy and yellowish mixture. Use the stand mixer or hand mixer for that.

5. 05

   STEP 5

   Done

   4. Split the eggs and keep the proteins in a separate bowl. The egg yolks knock one by one through the butter and sugar. Then knock the cream cheese and cream through, about 2 minutes until it is well mixed and just a little firm.

6. 06

   STEP 6

   Done

   5. Beat the proteins to stiff spikes in the other bowl and then scoop this lightly through the cheesecake batter together with 150 gr salted caramel herb nuts. Then create the batter in the springform tin and iron smooth at the top.

7. 07

   STEP 7

   Done

   6. Put the cheesecake in the oven and bake it for 60 - 70 minutes until the inside is just cooked, but still a little bit when you shake it (smoothly) back and forth. Then let the cheesecake cool gently, it will become stiffer.

8. 08

   STEP 8

   Done

   7. In the meantime, make a caramel. Sprinkle 100 gr of crystal sugar and 2 tablespoons of water in a thick bottom pan. Put on medium fire until the sugar melts and bubbles. Don't stir in the pan, because it will fail. At best, turn the pan around. If the caramel turns brown, you can stir gently. Remove the fire and gently pour the 125 ml of whipped cream and stir the 50 g butter through.

9. 09

   STEP 9

   Done

   You can also heat this first in another pan so that both have the same temperature. That's easier to process and less splashes. Put the pan back on low heat and let simmer for a few minutes to a medium thick caramel. Turn off the fire and stir a pinch of sea salt. Let cool to lukewarm (beware, you really burn your tongue when you taste) and pour in a glass jar.

10. 10

    STEP 10

    Done

    Then fill the pan with boiling water so you can clean it easily.

11. 11

    STEP 11

    Done

    8. With policy remove the jump form of the cheesecake (cut first with a sharp knife along the edges) and transfer it to a cake dish or round plate. Then decorate the cheesecake to your own discretion with herb nuts that you have left and of course the caramel. You make the cake extra tasty if you pollinate it lightly with speculaes. Use a fine sieve for that.

12. 12

    STEP 12

    Done

    9. First put the cake ideally in the fridge for 2 hours so it can stiffen up nicely. Then you can really attack! Don't cut too many of them, for they are powerful.

13. 13

    STEP 13

    Done

    Tip 1: No salted caramel herb nuts in the house? Then use ordinary herb nuts and add some homemade caramel to the batter.

14. 14

    STEP 14

    Done

    Tip 2: Don't you want to make the caramel yourself? Then I have here the ultimate solution for you. By the way, is also a great Santa Claus gift for tasty basins.

15. 15

    STEP 15

    Done

    Tip 3: Nice specs? I discovered this Speculaas Joy the other day and he's insane!

16. 16

    STEP 16

    Done

    Recipe & photography: Francesca