So excited to share today with an awesome group of bloggers.
I’ve been drooling just reading the names of the recipes and can’t wait to see how they all turned out.
This was super fun to make up and a great excuse to have a big treat.
In fact this was so tasty that I literally had to get it out of the house right away.
You know you live in a food blogger’s neighbourhood when they arrive at your door on a Sunday night at 8:00 with cheesecake.
Salted Caramel Cheesecake
I was a bit lazy and used my food processor for this and boy it was quick.
Apple, chevre, eggs, cinnamon, sugar and a bit of milk were processed until smooth.
Even yummier, a baked tart shell was layered with paper thin pieces of apples and then sprinkled with raw sugar. The filling was added and then the apple and sugar process was repeated before baking.
Ok, really good but how about better?
A Salted Caramel sauce made by melting sugar,
adding butter and salt before finally,
smoothing everything out with milk.
A bit of whisking and this is sinful.
Pour on lots and lots.
And get it out of the house as quickly as humanly possible.
- 1 cup sugar
- ½ cup milk
- 6T butter
- ½ tsp salt
- 1 apple thinly sliced ½ for bottom and 1 T raw sugar and 1 T sugar for top
- 1x9 inch pastry shell or 5x8 tart pan.
- 500 grams chevre
- 1 apple
- 1 tsp cinnamon
- 3 eggs
- ¼ cup milk
- ⅓ cup raw sugar
- 1 tsp vanilla
- Bake 30 minutes at 350 or until just set.
- In blender or food processor blitz filling ingredients until smooth.
- Layer ½ of the thinly sliced apple on the bottom of the tart shell and 1 T of the sugar. Add filling and repeat with the rest of the apple and sugar.
- Bake at 350 degrees for 30 minutes or until just firm.
- For sauce: melt sugar until amber and liquid, take off of heat and add salt and butter. Add back onto heat for 30 seconds, remove and add milk-beating the entire time.
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