SALTED CARAMEL GANACHE RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, whisk to combine the flour, cocoa powder and salt; set aside.
• In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
• Press the dough out into a tart pan. Prick all over with a fork and put into the freezer for 10 minutes. Bake chilled crust for 15 minutes, then cool completely on a wire rack.
• For the caramel, place the sugar, corn syrup and salt in a heavy bottomed saucepan over medium high heat. Stir to combine, but onces the mixture begins to bubble stop stirring for the remainder of the cooking process. The sugar will first turn clear, then it will noticeably start bubbling and eventually take on color. Continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 340°, stir in the butter. Remove the pan from the heat and carefully (watch the sputtering) add the heavy cream and vanilla. Pour the caramel into the cooled crust and refrigerate for about 3-4 hours or until set.
• To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart and refrigerate for a few hours until set.
• To serve, cut into slices and garnish with sea salt.

Steps:

• Preheat the oven to 375°F. Lightly grease a 9" springform pan.
• Mix the crust ingredients together until crumbly.
• Press onto the bottom of the prepared pan; prick with a fork.
• Bake the crust for 10 to 15 minutes, until a light golden brown.
• Remove the crust from the oven and reduce the oven temperature to 325°F.
• Mix the cream cheese, brown sugar, vanilla, and salt at low speed until smooth, scraping the bottom and sides of the bowl.
• Add the eggs one at a time, scraping the bowl between additions.
• Stir in the salted caramel sauce and cream.
• Pour the filling into the crust and bake for 40 minutes.
• Reduce the heat to 300°F and bake 15 minutes more, until the edges of the cake are set.
• Tip: use an instant-read thermometer inserted 2" from the edge. Take the cheesecake out of the oven when it reads 170°F.
• Turn off the oven, and let the cake cool in the oven for 1 hour. When you turn off the oven your cheesecake will look concave in the center. As the oven cools, the cheesecake will cook slowly in the center and it will flatten out.
• If your oven doesn't have a cool-down feature, you will want to crack the door slightly. Tip: use a wooden spoon to prop open your oven door.