GoT: Salted Caramel Tyrion Flannister Cheesecake
Well, here's where I might have forgotten about the themed background. We'll just pretend that didn't happen and just look at all that caramel. I mean, who wouldn't have forgotten about a little thing like consistent backgrounds with all that caramel staring at you?! You can't really blame me.
I miss The Flannister in all his cheesecakey, caramely, background forgetting goodness.
3 (8-ounce) packages cream cheese, room temperature
14 ounces sweetened condensed milk, divided
1 large whole egg, room temperature
5 large egg yolks, room temperature
1 teaspoon vanilla extract
100 grams (¾ cup) graham cracker crumbs
25 grams (2 tablespoons) granulated sugar
SALTED CARAMEL SAUCE INGREDIENTS
1 tablespoon corn syrup
2 tablespoon water
1/4 teaspoon salt
200 grams (1 cup) granulated sugar
173 grams (3/4 cup) heavy cream, warmed to at least 100°F
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
Add half of the sweetened condensed milk to the bowl of the stand mixer and beat on low speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on low speed for 1 minute more, until the mixture is smooth and creamy and free of lumps. Repeat this step with the remaining sweetened condensed milk.
Reduce the mixer speed to low. Slowly add first the whole egg and then the egg yolks to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated.
Add the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the vanilla is just incorporated into the mixture. The mixture should be well blended, but not overbeaten. (Overbeating at this stage incorporates too much air and will cause the cheesecake to puff up while baking and then fall and crack while cooling.)
Preheat oven to 350 degrees F. In a bowl, mix the graham cracker crumbs with granulated sugar and stir with a fork to combine. Grease the sides of a 9-inch springform pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl. Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture. Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass. Bake for 10 minutes and let cool. Reduce oven to 280 degrees F.
Fill the springform pan with the cheesecake batter and place it on a baking sheet.
Place the baking sheet in the center of the oven, directly on the middle shelf. Bake for 35 to 40 minutes, until the cake is slightly firm to the touch and jiggles in the center (this is a shallow cake, so it shouldn’t soufflé much). (If at the end of this baking time, the cake is starting to soufflé but still has a loose center, reduce the oven temperature to 250°F and bake for another 8 to 10 minutes, until the center is firm.) Remove from the oven and set aside to cool to room temperature, about 1 hour.
Refrigerate for 1 hour to cool the cake completely.
Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a plate. Refrigerate for at least 8 hours or overnight before decorating.
Prepare the Salted Caramel (recipe below). Set aside while still warm, but not hot.
Pour the Salted Caramel on the center of the cake. Using the back of a wooden spoon or a silicone offset spatula, spread the caramel evenly over the top of the cake, being careful not to spread over the cake’s edge.
Transfer to the freezer for 2 to 3 hours before slicing.
Slice the cake with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.
SALTED CARAMEL INSTRUCTIONS
In a heavy 2-quart saucepan over medium heat, combine the corn syrup, water, and salt. Stir with a spatula and cook for 1 minute, until the salt is dissolved and the corn syrup has melted.
Sprinkle the sugar into the saucepan, taking care to cover the bottom of the saucepan as evenly as possible. Do NOT stir. Cook, using a pastry brush dipped in water to lightly wash down the sides of the pot, for 3 to 4 minutes, until the mixture begins to caramelize. (Brushing the sides of the pan prevents the formation of sugar crystals.)
Once the mixture becomes a light amber color, immediately remove from the heat and add the warmed heavy cream to the saucepan. Stir with a heatproof rubber spatula, scraping the sides and bottom of the pot and making sure to fully incorporate the cream into the caramel, until the mixture is fully combined. Note: Be careful at this stage, as the caramel is extremely hot and the cream will bubble up and release very hot steam.
Transfer the caramel to a medium heatproof bowl. Set aside to cool to room temperature for 30 minutes; the caramel will thicken as it cools.