New York Cheesecake Recipe
salted caramel, praline parfait, coconut crumble
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Ingredients
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Cheesecake Base
Salted Caramel Sauce
Praline Parfait
Coconut Crumble
Method
Cheesecake Preparation
- 1
Prepare the Cheesecake Mixture
Preheat the oven to 325°F (160°C). In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, then mix in the sour cream and vanilla extract. Add eggs one at a time, mixing well after each addition. Finally, add the flour and mix until just combined.
- 2
Bake the Cheesecake
Pour the cheesecake mixture into a greased springform pan. Bake for 60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
Salted Caramel Sauce Preparation
- 3
Make the Caramel
In a saucepan over medium heat, melt the sugar until it turns a deep amber color. Remove from heat and carefully add the butter, stirring until melted. Slowly add the heavy cream, whisking until smooth. Stir in the sea salt. Let it cool.
Praline Parfait Preparation
- 4
Prepare the Praline
In a skillet, combine pecans and sugar over medium heat. Cook until sugar melts and turns golden brown. Spread onto parchment paper to cool, then break into pieces. In a bowl, whip the heavy cream with vanilla extract until soft peaks form. Fold in the praline pieces.
Coconut Crumble Preparation
- 5
Prepare the Coconut Crumble
Preheat the oven to 350°F (175°C). In a bowl, mix shredded coconut, flour, brown sugar, and melted butter until crumbly. Spread on a baking sheet and bake for 10-15 minutes until golden brown. Allow to cool.
Assembly
- 6
Assemble the Cheesecake
Once the cheesecake has cooled, drizzle with salted caramel sauce. Top with praline parfait and sprinkle with coconut crumble. Serve chilled.
