Remember high school? ย I totally do! ย I played volleyball. ย I was an editor in journalism class. ย I took all the AP classes. ย I stressed out over Algebra… and my hair was cut awkwardly short. ย Like… really bad. ย I also didn’t have a boyfriend. ย I didn’t even have the prospect of a boyfriend. ย I had to ask out my dude prom date. ย I dunno. ย I had some of the best friends ever… I wasn’t really worried about too many things.
I feel like a good amount of high school girls read my blog. ย I know this because most of them write me emails asking how to get through high school. ย Usually the only answers I have for them include trying out for volleyball and journalism, and cutting their hair awkwardly short. ย That’s really the only experience I have, and I really shouldn’t push that on strangers. ย It’s rude and damaging.
I recently received a question from a dear and darling high school senior in Chicago. ย She called into the Homefries voicemail to ask us a question. ย She didn’t have a Chicago accent… I was listening.
The questions boils down to this:
I’m in high school. ย I’m a senior. ย I’ve liked this dude since my freshman year. ย We’ve texted a few times. ย I think he likes me. ย I just don’t know if I should keep pursuing this guy because we’re never going to see each other again once I go to college.
My answer is this:
You’ve liked the same dude since freshman year? ย Dang. ย It’s too bad dudes in high school don’t know how to act. ย I’m 30 and most dudes my age don’t know how to act. ย Here’s the deal. ย You can sneak this dude behind the bungalows to make-out with him… that’s it. ย Simple. (Mom… I didn’t do any of this. ย Seriously. ย That’s not even a lie to spare your feelings). ย Mostly you just have to wait for this dude to grow up. ย That will probably take a while. ย Sorry high school is so awkward and confusing. ย We’ve all been there…. except without the text messaging confusion. ย Make-out or don’t… but don’t make it too complicated. ย In short: go to college andย learn how to be an awesome and independent woman. ย No biggie.
Oh! ย Also… learn how to make an awesome cheesecake and feel good about your life.
Cheesecake is LONG overdue on this blog. ย It’s because I’m not a huge fan of cheesecake. ย I’m not a huge fan of cheesecake because I don’t own a spring form pan. ย Cheesecakes always felt out of reach because of equipment alone.
Let’s start this cheesecake with gingersnap crust. ย Butter. ย Sugar. A pinch of salt and fluff. ย Crispy (store-bought) Gingersnap Cookies. ย I love this crust because it so simply pressed into the pie plate and baked until golden.
Cheesecake filling is an incredible mixture of cream cheese, eggs and sugar. ย Cream too! ย Adding a touch of lemon zest is dreamy also.
I want to swim in here. ย I really really do.
You’ll lick the beaters. ย I did. ย Lay off.
We’ll top the creamy cheesecake with an almost bitter salted caramel. ย It’s sweet and full of depth… and it all starts with butter and sugar.
Caramel is so easy to make. ย There’s no need for a candy thermometer. ย All you need is the courage enough to boil sugar and water until it browns. ย If you have the balls to do that… you’re on the sweet sweet road to caramel.
Here’s the trick with caramel. ย Remove the pan from heat just as it starts to brown. ย The bottom of the pan will retain heat and continue to cook the caramel. ย If you need it slightly more brown, you can always return it to the heat. ย You’ve got the control. ย Take it totally easy.
Once cooked and cooled, pour caramel over cooled cheesecake. ย Cool the topped cheesecake with cool caramel. ย Do you see what’s happening here? ย Are you freaking out? ย I am. ย No bigs.
Cat wants too.
ps. ย As soon as I have a kid I’ll stop posting annoying cat pictures. ย Promise. ย (but my fingers are crossed behind my back).
Salted Caramel Cheesecake Pie
makes one 9-inch pie
adapted from Dorie Greenspan and Zoe Nathan
For the Crust:
2 cups ginger snap cookie crumbs
2 tablespoons brown sugar
pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
For the Cheesecake:
1 pound (2 blocks) cream cheese, at room temperature
1 1/3 cups granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1/2 cup plus 2 tablespoons heavy cream
1 teaspoon lemon zest (optional)
For the Caramel:
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons light corn syrup
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon sea salt
Place two rack in the upper and bottom third of the oven. ย Preheat oven to 350 degrees F. ย You’ll need a 9-inch pie plate and a 9×13-inch pan for boiling water.
To make the crust, place cookies in the bowl of a food processor and grind to a fine crumb. ย If you don’t have a food processor you can crumble cookies in a zip lock bag with a rolling pin. ย Once you’ve created a fine crumb, add brown sugar, salt, and butter. ย Toss together, moistening all of the ginger snap crumbs. ย Pour the mixture into a 9-inch pie plate and press with fingers until sides and bottom are evenly coated with crust.
Bake for 10 to 15 minutes until golden brown. ย Remove from the oven and allow to cool while you make the cheesecake filling. ย Reduce the oven temperature to 325 degrees F. ย Place a tea kettle of water on the stove top to boil. ย We’re going to add hot water to the 9×13-inch pan to place under the baking cheesecake.
To make the cheesecake filling: ย In the bowl of an electric stand mixer fitted with a paddle attachment, beat together cream cheese and granulated sugar. ย Beat until light and fluffy, about 3 to 5 minutes. ย Beat in salt and vanilla extract until well incorporated. ย ย Add eggs, beating one at a time between each addition. ย Once creamy and smooth, slowly beat in the cream, beating on medium high until creamy and luscious. ย Add lemon zest if using.
Pour cheesecake mixture into the prepared cheesecake crust.
Place 9×13-inch pan in the bottom shelf ย of the hot oven. ย Carefully pout in hot water, and fill to 1/2 full. ย Push into oven.
Place cheesecake on the upper oven shelf. ย Bake for 50 to 60 minutes, until cheesecake is browned and puffed. ย When cheesecake is puffed and doesn’t have ย loose giggle in the center, turn oven off and use a towel to prop the oven open slightly. ย Let cheesecake rest for another 45 minutes in the cooling oven. ย Remove from the oven and cool completely, for at least 4 hours. ย Overnight is best.
While the cheesecake cools, make the caramel so it can cool as well.
To make the caramel, add sugar, water, and corn syrup to a medium saucepan. ย Bring to a boil over medium heat, stirring once or twice. ย Bring to a boil and allow to brown. ย Once sugar has browned to a medium amber color, remove from heat and immediately add heavy cream and butter. ย Mixture will boil and foam. ย Stir well. ย Add salt and stir well to incorporate. ย Caramel may seem thin… that’s ok. ย Place in a bowl. ย Cover with plastic wrap and cool in the fridge for at least 4 hours, overnight is best.
Pour the cooled caramel over the cooled cheesecake, ย return to the refrigerator until ready to serve. ย Sprinkle with a dash of sea salt then slice and serve.
Cheese will last for up to 4 days, well wrapped in the refrigerator.
351 Responses
Iโve been making this for years and it is still a hit with all my friends and family. Itโs become my go-to and expected Thanksgiving dish to bring!
Nice recipe