This is the ultimate cheesecake tart recipe and probably my BEST cheesecake recipe of this year! This Salted Caramel Cheesecake Tart features a smooth and creamy cheesecake, delectable salted caramel sauce, and a buttery, easy-to-make biscuit-based pie crust ~ together its the perfect blend and your loved ones will surely enjoy it!
Follow my step-by-step guide to make your own delicious Salted Caramel Cheesecake Tart ❤️
Don't forget to subscribe to my channel for more delightful recipes if you haven't already ☺️ Happy Baking!
If you want to try other cheesecake recipes, try my:
Eggless Chocolate Cheesecake: • Eggless Chocolate chee...
Eggless Baked Chai Biscoff Cheesecake: • Eggless Baked Chai Bis...
Time Stamps/Chapters:
0:00- 0:38- Intro
0:38-0:41- Recipe Slate
0:41-1:36- Making the tart base
1:36-1:58- Cheesecake Filling
1:58-2:13- Baking
2:13-2:45- Salted Caramel
2:45-3:04- Finishing
3:04- 3:22- Slicing
3:22-4:03- Thank you for watching!
Ingredients:
Tart Base :
Digestive Biscuit - 200g
Flour/ Maida - 1 Tbsp
Melted Butter - 5 Tbsps
Sugar - 3 Tsps
Pinch of Salt
Cheesecake filling :
Cream Cheese - 3/4th Cup / 170g
Sugar - 1 Tbsp/ 15g
Lime Juice - 1/2 Tbsp/ 8g
Condensed Milk - 1/4th Cup/ 65g
Hung Curd - 1/4th Cup/ 60g
Cornstarch - 3 Tsps
Milk - 1 Tbsp/ 15g
Vanilla - 1/2 Tsp
Caramel Layer :
Sugar - 1/2 Cup/ 120g
Butter - 3 Tbsps/ 45g
Cream - 1/3rd Cup/ 90g
Salt - 1/4th Tsp
Water - 2 Tbsps
Sea Salt - Garnish
Process:
- Preheat the oven to 180 C.
- For the tart base: Line the detachable 8" tart tin with oil and a piece of parchment paper. Crush the digestive biscuits either by hand in a mixer until it is powdered. Combine it with flour, salt and melted butter and combine. until the mixture starts to come together
- Press it down into a lined tart tin with the help of a spoon. Shape the sides with the help of your knuckles
- Bake for 5-10 minutes at 180 C until it is nice and brown
- For the cheesecake layer, combine the cornstarch with milk and combine. Blend the cream cheese with hung curd, lime juice and vanilla until smooth
- Add in sugar, condensed milk and the milk mix and blend until smooth
- Pour the mixture into the tart base and bake in a hot water bath for 8-10 minutes. The centre should be slightly jiggly
- Let it cool down at room temperature and fridge it until it sets up
- For the caramel sauce, melt the sugar and water with salt
- Don't stir the mixture too much and swirl it around- until it is golden brown
- Add the butter a little bit at a time and stir to combine
- Add the cream a little bit at a time and mix it in
- Let the caramel cool down fully
- Top up the cooled down caramel on top of the cheesecake and spread it in an even layer.
- Fridge it until it sets up, top it up with flaky salt, slice and enjoy!
Music:
Connect with me:
Instagram: / salonikukreja
Pinterest: / saloni_kukreja
KZread: / @salonikukreja
Facebook: / foodofmumbai
Twitter: / salonirkukreja
#Caramel #Tart #Cheesecake #Cheesecaketart #delicious #yum #saltedcaramel