Whip up this truly indulgent cheesecake, topped with a rich salted caramel and cashews.
I love salted nuts and caramel together and could only imagine how amazing cashews were with a nice dark caramel. You can use a lighter caramel if you want, but for me darker caramel is the best. It has so much more depth to the flavor and pairs really well with a sweet dessert like cheesecake. My guess was right. Salted cashews and caramel is possibly the best combination ever. Next time I make this cheesecake, I think I will need to cover the entire cheesecake in the mixture, not just the edges.
This cheesecake doesn’t even need a crust. The cake is already so indulgent with so many flavors that you don’t even miss it. If you really want a crust you can add it. I wouldn’t blame you! I just think Heather was right in leaving it out. The texture of the cheesecake is so incredibly light and airy. Unlike most other cheesecakes, I also did not have any issues with cracking. The cheesecake does puff quite a bit in the oven, but if you keep your parchment paper high enough, it won’t overflow in the slightest. For the best results, I made my cheesecake the night before and made the caramel the next day so that I knew the cheesecake would be nice and chilled and ready to go when I was ready to devour it whole. I mean serve it to everyone.Print
Amanda is a self-taught baker and photographer. Her passion for food began when she started college in London and was able to experience authentic food from across Europe. She loves being in the kitchen with her daughter and developing her skills in the kitchen.