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White Chocolate Cheesecake

with Salted Caramel Sauce

Well I have to say I must be the worst blogger around! I have been barely posting for months now,
 :(. I really don't blame myself though. I blame technology and the death of my lap top. I have been busy yes, but not too busy to blog. It is just hard to get to a computer all the time.

I have also been super busy trying to get my cupcake business more known in the area. It seems babies are all around me so I have been doing a few baby showers and I have a few festivals coming up since we are approaching the fall season. Festivals are such a great way to get my name out there. Everyone loves having a treat walking around the festival and even if they don't its a great place to hand out LOTS of business cards. So wish me luck this season, I am super determined to expand Sugar*Punch Cupcakes and I am dead set on one day having a Cupcake Truck. Dreams do come true and I believe mine will :)!

Anyways I have LOTS of recipes to catch you up on.

 I recently celebrated another birthday which was just wonderful. Nice and simple filled with family, friends, drinks, music, and WONDERFUL food!

Of course I could not resist making my own birthday cake. However, I wanted  to get crazy and make something really decadent. Whats more decadent then a smooth and creamy cheesecake?! Um a white chocolate cheesecake with a homemade salted caramel sauce on top that's what!

This cheese cake is pretty amazing on its own however this sauce is literally to die for! And you only need a little bit on top of the cheesecake so you will have a ton left over to put on top of ice cream, pie, pretzels, apples, or to just eat with a spoon.

So if you have a few hours to spare I recommend spending them making this amazing concoction!

Keep checking back for all the recipes I need to get up here! :)

sorry for the lousy picture from my phone, but hey look there's Alton Brown! Haha LOVE his Good Eats Books

White Chocolate Cheesecake with Salted Caramel Sauce

Makes 1 10 inch cake

Serves 8-16

*This works best with a 10in spring form pan and a stand mixer.

Caramel Sauce

Ingredients

• 1 1/2 cups granulated sugar
• 1 3/4 teaspoons lemon juice
• 1 pint heavy cream
• 4 tablespoons unsalted butter
• 1 1/2  teaspoons coarse sea salt

Directions
*note* This can burn easy so be careful and keep an eye on the sugar. It may be tricky but SO worth it.

1. In a medium non stick sauce pan over medium high heat, combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.
2. Continue to cook and swirl until it sugar turns a medium amber color. Be cautious because the sugar can darken quickly and you do not want that. It will taste burnt.
3. When the sauce is at the dark amber color  slowly whisk in the cream. If the caramel hardens with the addition of the cream, just continue to add the cream and bring the mixture back to a a boil over medium heat.
4. Continue to stir until the sugar has remelted.
5. Allow to boil for 5 minutes then remove from heat and stir in the butter.
6. Stir in sea salt and pour into a heat safe container and chill until ready to use.

Ingredients

Crust

• 10 ounces graham crackers, crushed into crumbs
• 7 tablespoons unsalted butter

Cheesecake Filling

• 3 8-ounce packages of cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup heavy cream
• 8 ounces good quality white chocolate, chopped
• 5 large eggs
• 1 teaspoon vanilla extract
• pinch salt
• boiling water

Directions

1. Pre-heat the oven to 375°F.
2. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.
4. Bake for 10 minutes and then allow to cool completely on a wire rack.
6. Reduce the heat to 325°F and prepare the cheesecake batter.
8. Place the chopped white chocolate into a heat safe bowl and set aside. Then bring the heavy cream to a simmer over medium heat in a small sauce pan.
9. Pour the hot cream over the white chocolate. Stir the chocolate gently until melted completely.
11. Place the cream cheese in your mixer with the paddle attachment and beat the cream cheese until smooth and lump free.
12. Add the sugar and mix, scraping down the sides of the bowl several times.
14. On medium speed, slowly add the melted white chocolate and mix until just combined
15. Follow with the eggs, one at a time, beating on low speed until each egg is incorporated. Then the mix in the vanilla and salt and pour into your prepared pan.
17. Place the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
19. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil).
20. Bake at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. (Mine took just over 60 minutes)
22. Remove from the oven and allow to cool completely on a wire rack.
23. Once cool chill for at least 4 hours before serving.
24. Before serving pour a small amount of the caramel sauce over the top of the cheesecake until the top is covered with a thin layer. If needed reheat the sauce slightly in the microwave for a few seconds to allow easy pouring and spreading.