January 22, 2012

Classic Cheesecake with caramel sauce

Post by Chef Corbin

Yield- 8 servings


¾ cup graham cracker crumbs (sweet cookie crumbs)
2 tbsp. sugar
2 tbsp. melted butter
600 grams cream cheese
½ cup icing sugar
1-½ tbsp. AP flour
Vanilla bean from ½ vanilla
½ cup sour cream
2 whole eggs

Caramel Sauce

1 cup sugar- caramelized
5 tbsp. butter
½ cup 35% cream


Combine the cracker crumbs with the melted butter and sugar. Separate the mixed crumbs into 8 small ramekins. Seat aside. Pre-heat oven to 350-degrees. In an electric mixer, combine the cream cheese with the icing sugar and mix until smooth. Add the flour, vanilla, sour cream and eggs and mix for until smooth. Divide the batter into the 8 small ramekins and place the filled ramekins onto a baking tray. Bake inside the oven until set. Remove from heat and cool completely. Serve with fresh cream, fruit and caramel sauce.