Happy Birthday to me!
Yep, this was my birthday cake. And let me tell you, this is a dessert worthy of the name “cake”. It was decadent. It was dreamy. It made my tastebuds do a happy dance. Then, it made me realize I had to get it out of the house. Stat.
Did I get it out of the house? Not so much.
Admittedly, I don’t have a lot of cheesecake recipes on the blog. It’s actually not my favorite dessert. Have I told my cheesecake story? It’s actually not much of a story, but when I was in 5th grade and my parents were having some sort of dinner party, I ate an entire cheesecake. By myself. Do you know what happened next?
I was sick all night long and it was a long, LONG time before I tried cheesecake again. Even the smell of it made me nauseous for years. The aversion is so bad, I can’t even eat plain cream cheese on bagels. I can handle a salmon-flavored cream cheese on bagels, but that’s a whole other story. I did try cheesecake again in college. I had one bite of a friend’s, and I discovered it really wasn’t so bad.
- 1 cup granulated sugar
- 6 tbsp salted butter, cut into 6 pieces
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 cup Oreo cookies, finely crushed
- 3 tbsp unsalted butter, melted
- 3 (8 oz) packages of cream cheese, softened
- 1 (14 oz) can sweetened, condensed milk
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 1 cup mini chocolate chips (plus more for topping)
- sea salt (optional-for topping)
- Make the caramel sauce- in a small saucepan, heat sugar over medium heat. Use a heat-resistant spatula to continually stir the sugar. It will start to melt and from brown clumps. Keep stirring! Once the sugar is melted, add the butter. Be careful to keep stirring as the caramel will bubble up when you add the butter. Stir the butter until completely melted, 2-3 minutes. Continue stirring as you slowly drizzle the cream in. Keep stirring again, because the caramel will bubble up again when you add the cream. Allow the mixture to boil for 1 minute, then remove pan from heat. Immediately stir in the salt. Set sauce aside and allow to cool before using. Store in a glass jar for ease of use, keep sauce in the fridge.
- Preheat oven to 300º. Thoroughly grease a 9-inch springform pan. Set aside.
You can find complete recipes of this Salted Caramel Chocolate Chip Cheesecake in jessicaerinjarrell.blogspot.co.id