Baking Chez Moi: Le Cheesecake Round Trip and Cold Salted Caramel Sauce

I am desperately trying to get back into my routine with baking.  It’s been a rough go-around but hopefully as the weather cools and hopefully my health comes back I’ll be able to keep going.

I enlisted my husband Scott to help out since he is excellent at making cheesecake and I just couldn’t manage to stand for that long.  Luckily I was feeling up to making the caramel and despite a near disaster I ended up making it work.

I didn’t have spice cookies on hand and I was really feeling like graham crackers so I subbed those in for the cookies.  Kind of funny considering Dorie subbed the cookies for graham crackers to make this.  This cheesecake kept flirting with disaster when we realized we hadn’t boiled quite enough water for the bath and then my caramel sauce went super topsy turvy for a bit before coming around.  In the end, it all turned out.

I really liked the texture and flavor of this cheesecake and it was perfect with the caramel sauce.  Although now I have extra caramel sauce and I also have spoons that fit right in the jar I’m keeping it in so that may be a problem.  DSC_0783.jpgDSC_0784.jpgDSC_0782.jpgDSC_0789.jpgDSC_0788.jpg


4 thoughts on “Baking Chez Moi: Le Cheesecake Round Trip and Cold Salted Caramel Sauce

  1. I so love this post!! So many people think of baking as science with its exact measurements and temperatures. But I also think of it’s wonderful artistic and healing powers. Substitute something different for the crust! So there’s a little extra caramel (or even if it didn’t work at all). You still end up with something lovely and comforting (BTW, your cheesecake looks amazing!!!). And I really love reading about how you and Scott bake together. I’m guessing he might have taken photos?

    Well done! Happy to see you baking, now that the heat has hopefully broken.

  2. Sorry to hear you have not been feeling well. I hope you get better soon. Your cheesecake looks perfect and the caramel sauce too.

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