Caramel Mirror Glaze Cheesecake with Nut Crust
Yields: 8-10 servings
Prep time: 1 hour (plus chilling time)
Cook time: 1 hour
Ingredients:
For the Nut Crust:
1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
½ cup finely chopped nuts (such as pecans, almonds, or walnuts), toasted
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
3 (8 ounce) packages cream cheese, softened
1 ½ cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
4 large eggs
1 cup sour cream
½ cup caramel sauce (store-bought or homemade, cooled)
For the Caramel Mirror Glaze:
1 cup granulated sugar
⅓ cup water
1 ½ teaspoons cornstarch
⅓ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon salt
1 teaspoon gelatin powder
3 tablespoons cold water
For Decoration:
½ cup roughly chopped toasted nuts
Instructions:
Make the Nut Crust: In a medium bowl, combine the graham cracker crumbs, chopped nuts, and sugar. Pour in the melted butter and stir until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
Pre-bake the Crust (Optional but Recommended): Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Let it cool slightly while you prepare the filling. This helps the crust stay crisp.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the vanilla extract and salt.
Add Eggs and Sour Cream: Beat in the eggs one at a time, mixing just until combined. Stir in the sour cream and the cooled caramel sauce until the batter is smooth. Be careful not to overmix.
Bake the Cheesecake: Pour the cheesecake batter over the prepared crust. Bake in the preheated oven at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center jiggles slightly.
Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This helps prevent cracking. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Prepare the Caramel Mirror Glaze: In a saucepan, combine the sugar and water over medium heat. Bring to a boil and cook, without stirring, until the sugar turns a deep amber caramel color. Remove from the heat.
Make the Glaze Base: In a small bowl, whisk together the cornstarch and heavy cream until smooth. Carefully pour this mixture into the hot caramel, stirring constantly. Return the saucepan to low heat and cook, stirring constantly, until the glaze thickens slightly. Remove from the heat and stir in the butter and salt.
Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
Combine Glaze and Gelatin: Stir the bloomed gelatin into the warm caramel glaze until completely dissolved. Strain the glaze through a fine-mesh sieve into a clean bowl to remove any lumps. Let the glaze cool until it is slightly thickened but still pourable (it should coat the back of a spoon). This is crucial for a smooth mirror finish. The ideal temperature is usually around 85-90°F (29-32°C).
Glaze the Cheesecake: Remove the chilled cheesecake from the springform pan and place it on a wire rack set over a baking sheet (to catch any excess glaze). Pour the cooled caramel mirror glaze evenly over the top and sides of the cheesecake, allowing the excess to drip down. You can gently tap the wire rack to help the glaze settle smoothly.
Decorate and Chill: Immediately sprinkle the chopped toasted nuts around the base and over the top of the glazed cheesecake. Refrigerate the glazed cheesecake for at least 2-3 hours to allow the glaze to set completely.
Serve: Carefully transfer the cheesecake to a serving plate. Slice and enjoy!
This recipe involves a few steps, but the stunning result of the caramel mirror glaze and the delicious caramel cheesecake underneath is well worth the effort! Enjoy your beautiful creation!