>> Wednesday, April 30, 2008
This is a recipe I have been wanting to try for a while now, ever since I discovered Fleur de Sel. Fleur de Sel, which means flower of salt, is a french sea salt that is harvested by hand off the coast of Brittany. It is a finishing salt that you usually sprinkle on at the end so that it does not melt and lose its delicate flavor. And let me tell you it is divine!
This recipe, from an old issue of Food & Wine magazine, really shows off the flavor of Fleur de Sel . It has that salty sweet combination that dances on the tongue and makes your taste buds sing.
Salted Caramel Cheesecake
Because I had so much cheesecake left over from doing the cheesecake pops I used the rest to make these. It is a rich and substantial cheesecake that really held up well to the salted caramel. But feel free to use your favorite cheesecake recipe.
make sure you let the caramel cool completely before adding the Fleur de Sel at the end, or it will lose its flavor.
cheesecake baked in individual ramekins ( I baked mine in a water bath at 325 degrees for about 30 minutes)
Salted Caramel Sauce
6 tablespoons light corn syrup
1/2 cup plus 2 tablespoons sugar
3 tablespoons unsalted butter
1/2 cup heavy cream
Fleur de sel
In a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in 3/4 teaspoon of fleur de sel.
Pour caramel over the top of each individual cheesecake. Refrigerate for at least three hours until it is completely chilled. Just before serving sprinkle with a tad more Fleur de Sel and watch your taste buds do a little dance! Enjoy!
Can be stored in refrigerator for up to three days.