Cheesecake is a favorite at the bakery and it’s ingredients are very simple. Good quality cream cheese, sugar, eggs and pure vanilla extract. In this recipe I changed it up a bit by replacing the white sugar with brown sugar, adding a little mascarpone cheese and drizzling the finish product with Sanders Carmel Topping.
Crust
1 1/2 cup of chocolate wafers
3 tablespoon brown sugar
3 tablespoons unsalted butter (melted)
Filling
3 package of cream cheese (8oz each at room temperature)
1 cup of brown sugar
1/2 cup mascarpone cheese
4 eggs
1 teaspoon pure vanilla extract
Topping
Sanders Carmel Topping
Sea salt
Preheat your oven to 325 degrees and spray a 9″ spring form pan. Fill a 1/2 sheet tray with approximately 1/2″ water. Double wrap the bottom of the pan with aluminum foil so that water will not leak in during baking.
Place the chocolate wafers into a food processor and bring to crumbles add in the sugar and butter and pulse. Press the mixture into the bottom of the pan and slightly up the sides. Bake in the oven for 10 minutes, then remove and allow to cool.
In a stand mixer with a paddle attachment beat the cream cheese and mascarpone cheese at a medium speed until smooth then add in the sugar. Bring the mixer to a slow speed and add the vanilla and eggs one at a time until just combined. Pour the mixture into the pan and place the pan in the sheet tray. Bake in the center of your oven for 50 – 60 minutes until set. Remove from the oven and allow to cool. Remove the cheesecake from the spring pan and drizzle with Sanders Caramel Topping then sprinkle with sea salt.
Enjoy
Chef Brian Klauss
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