When I saw a version of this delicious cheesecake Dragon's Kitchen blog(
http://dragonskitchen.blogspot.com/ ), I just knew I'd end up trying it. The bones of the recipe was practically identical to my own standard cheesecake recipe so I just modified it a little to fit. The caramel sauce is a standard recipe of mine for years too. The caramel and coffee flavours combine so well here. This is one of the very best cheesecakes I have ever tried and, well, I've tried more than my fair share, trust me! ;)
Grease the bottom of a 9 or 10 inch spring form pan.
In a small bowl, combine:
1 & 1/3 cups graham wafer crumbs
3 tbsp sugar
1/3 cup melted butter
Press into the bottom of the prepared spring form pan.
Heat ½ cup whipping cream almost to boiling, then dissolve into it
2 ½ tbsp espresso powder
Set aside to cool slightly while you prepare the rest of the cheesecake.
Cream together:
3 eight ounce packages ounces cream cheese
1 cup sugar
Add, one at a time
3 eggs
beating well after each addition. Add
3 tsp vanilla extract
Finally blend in until smooth
Espresso and cream mixture +
½ cup whipping cream.
Pour over the prepared base and bake at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to brown at the edges and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge.) Refrigerate only when completely cooled. Top with Caramel Sauce.
Caramel Sauce
2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream
Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3-4 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.
Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen quickly once the proper color is achieved so have your butter and cream at the ready, as timing is crucial for this recipe.
When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely. Store in an airtight plastic container or in a mason jar. This sauce is fantastic with almost any apple dessert or for great caramel sundaes
