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Watkins Vanilla Recipe Catagories
About
Watkins Vanilla
Vanilla
Cheesecake with Caramel Topping
Crust:
1-1/2 Cups / 375 ml Graham Cracker Crumbs
6 Tbsp. / 90 ml Unsalted Butter, melted
1/4 Cup / 60 ml Brown Sugar
1/2 teas. / 2.5 ml Watkins
Cinnamon
Filling:
4 Packages (8 oz. / 227 gm each) Reduced-Calorie Cream Cheese, softened
1-1/2 Cups / 375 ml Sugar
5 Large Eggs, room temperature
1 Tbsp. / 15 ml Watkins
Vanilla, Original Double-Strength
2 teas. / 10 ml Fresh Lemon Juice
Topping:
1/3 Cup / 80 ml Light Corn Syrup
2/3 Cup / 160 ml Brown Sugar
2 Tbsp. / 30 ml Butter
1/8 teas. / 0.6 ml Salt
1/3 Cup / 80 ml Heavy Whipping Cream or Evaporated Milk
1 teas. / 5 ml Watkins Caramel
Extract
1/2 teas. / 2.5 ml Watkins
Vanilla, Original Double-Strength
Garnish:
2 Cups / 500 ml Sweetened Whipped Cream
2 Packages (1.4 oz./40 g each) Toffee Candy Bars broken into pieces
Crust:
Combine all ingredients; mix well. Press crumbs over bottom and up sides of a lightly
buttered 9-inch / 23-cm springform pan with 2-3/4-inch / 7-cm sides. Refrigerate crust
while preparing filling.
Filling:
Beat cream cheese with electric mixer until fluffy. Gradually add the sugar and beat until
smooth, scraping down sides occasionally. Beat in eggs, one at a time. Mix in Watkins Vanilla
and lemon juice. Pour filling into chilled crust. Bake at 350ºF / 180ºC for about 1 hour
and 15 minutes or until cake rises about 1/2 inch/1 cm over rim and center moves only
slightly when shaken. Cool in pan on wire rack. (Cake will fall as it cools, sinking
slightly in center.) Cover and refrigerate until well chilled, at least 6 hours.
Topping:
Combine first four ingredients in heavy saucepan. Cook over medium heat, stirring
occasionally, until mixture comes to a boil and all of the sugar is dissolved. Remove from
heat and cool slightly, just until mixture begins to thicken. Slowly whisk in cream until
blended. Stir in extracts; mix well. Let cool completely.
Garnish:
To assemble cheesecake: Using a sharp knife, cut around sides of springform pan to loosen
cheesecake. Release pan sides. Pour 1/3 cup / 80 ml of Caramel Topping into center of
cheesecake. (Refrigerate and save remaining sauce as a topping for ice cream.) Chill
cheesecake until caramel topping is almost set, about 2 hours. Just prior to serving,
garnish cheesecake edges with an attractive piping of whipped cream. Arrange toffee pieces
in whipped cream border. Cut cake into small wedges. Refrigerate any leftovers. Makes 16
servings.
Nutritional Information Per Serving:
Calories 530, Protein 9g, Carbohydrates 49g, Sodium 380mg, Fat 33g, Saturated Fat 10g,
Cholesterol 160mg, Dietary Fiber 0g
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