The best Salted Caramel Cheesecake Tart! Homemade Salted Caramel! सॉल्टेड कैरमल चीज़केक टार्ट
This is the ultimate cheesecake tart recipe and probably my BEST cheesecake recipe of this year! This Salted Caramel Cheesecake Tart features a smooth and creamy cheesecake, delectable salted caramel sauce, and a buttery, easy-to-make biscuit-based pie crust ~ together its the perfect blend and your loved ones will surely enjoy it!
Follow my step-by-step guide to make your own delicious Salted Caramel Cheesecake Tart ❤️
Don't forget to subscribe to my channel for more delightful recipes if you haven't already ☺️ Happy Baking!
If you want to try other cheesecake recipes, try my:
Eggless Chocolate Cheesecake: • Eggless Chocolate cheesecake! एग्लेस चॉकले...
Eggless Baked Chai Biscoff Cheesecake: • Eggless Baked Chai Biscoff Cheesecake! एग्...
Time Stamps/Chapters:
0:00- 0:38- Intro
0:38-0:41- Recipe Slate
0:41-1:36- Making the tart base
1:36-1:58- Cheesecake Filling
1:58-2:13- Baking
2:13-2:45- Salted Caramel
2:45-3:04- Finishing
3:04- 3:22- Slicing
3:22-4:03- Thank you for watching!
Ingredients:
Tart Base :
Digestive Biscuit - 200g
Flour/ Maida - 1 Tbsp
Melted Butter - 5 Tbsps
Sugar - 3 Tsps
Pinch of Salt
Cheesecake filling :
Cream Cheese - 3/4th Cup / 170g
Sugar - 1 Tbsp/ 15g
Lime Juice - 1/2 Tbsp/ 8g
Condensed Milk - 1/4th Cup/ 65g
Hung Curd - 1/4th Cup/ 60g
Cornstarch - 3 Tsps
Milk - 1 Tbsp/ 15g
Vanilla - 1/2 Tsp
Caramel Layer :
Sugar - 1/2 Cup/ 120g
Butter - 3 Tbsps/ 45g
Cream - 1/3rd Cup/ 90g
Salt - 1/4th Tsp
Water - 2 Tbsps
Sea Salt - Garnish
Process:
Preheat the oven to 180 C.
For the tart base: Line the detachable 8" tart tin with oil and a piece of parchment paper. Crush the digestive biscuits either by hand in a mixer until it is powdered. Combine it with flour, salt and melted butter and combine. until the mixture starts to come together
Press it down into a lined tart tin with the help of a spoon. Shape the sides with the help of your knuckles
Bake for 5-10 minutes at 180 C until it is nice and brown
For the cheesecake layer, combine the cornstarch with milk and combine. Blend the cream cheese with hung curd, lime juice and vanilla until smooth
Add in sugar, condensed milk and the milk mix and blend until smooth
Pour the mixture into the tart base and bake in a hot water bath for 8-10 minutes. The centre should be slightly jiggly
Let it cool down at room temperature and fridge it until it sets up
For the caramel sauce, melt the sugar and water with salt
Don't stir the mixture too much and swirl it around- until it is golden brown
Add the butter a little bit at a time and stir to combine
Add the cream a little bit at a time and mix it in
Let the caramel cool down fully
Top up the cooled down caramel on top of the cheesecake and spread it in an even layer.
Fridge it until it sets up, top it up with flaky salt, slice and enjoy!
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