Servings: 6 Prep: 10 min Cook: 1 hr Total: 1 hr 10 min
Caramel is made out of sugar. I love caramel, but I don’t eat sugar. Unfortunately this quick logic would tell the sad sad story of the man who lost his caramel. I sought a solution. I thought and thought and looked and poked and peeked. Finally, one evening an epiphany smacked me upside the head. BUTTER!
There’s a concept in cookery for “Brown Butter” … or even blackened butter. Butter has what’s called “milk solids” in it (including lactose … a form of milk sugar). It’s also got butter fat and water. When you cook butter, it will start to caramelize and eventually burn. As it caramelizes, the flavors deepen and become more complex and charismatic of the “caramel” flavor that I so know and love!
This little idea wasn’t enough, unfortunately. Butter, in its store bought form, is mostly all fat. I want more “milk solids” to caramelize. In order to create a whole tasty dessert whose flavor stems from a single ingredient, that ingredient needs to be pronounced. The only way I could conceive to get enough caramelized flavor was to either caramelize A LOT of butter, then skim off most of the butter fat (ghee, essentially … which could be used elsewhere) or start with heavy cream! We all know that butter comes from cream. If I started with cream, I’d get a lot more milk solids, thus … more flavor! YAY!
This is where this recipe becomes a bit tricky and odd, but if the idea of a spoon full of salted caramel cheesecake sounds appealing to you, and you’re willing to work for it … you can have it!
Note: Sorry for the lengthy explanation on the reduction and breaking of the cream. It needs to be done slowly … OH soo slowly … and carefully watched, otherwise it burns or boils over. It’s a bit tricky, but in my opinion VERY worth it.
Salted Brown Butter Cheesecake Refrigerator Candy StuffPrint Rate
- 1 1/2 cup cream heavy whipping
- 8 ounces full fat cream cheese preferably warmed
- 1/2 cup 'Swerve' or other sugar replacement
- 1 tsp salt
- Place the heavy cream on the stove, over low heat, to start reducing. Do not try and go too fast or hurry the process, because the cream will boil up the sides of the pot and overflow and make a big mess of your kitchen. You need to go with a very low simmer and just let it gurgle away for a while. It can take a good hour or two, but ... in my own personal opinion ... it's worth it! The end result of these steps really is something almost magical.
- Reduce the cream until it breaks and starts to color. ("breaking" means that it will stop looking like cream. It will separate into clear liquid fat, with "stuff" floating in it ... this is a good thing, in this case) DO NOT burn it. There's a point at which it's too dark and becomes bitter. Look for something that resembles a nice "sand at the beach" (floating in yellow butter fat). Much darker than a nice sandy color and it gets bitter. Too light in color and ... the flavors are not developed as well as they could be. It's a very fine line! Should be light brown/tan.
- Once it's like little pebbles and the color of sand at the beach, set it aside. Keep it warm, but not "hot".
- Add all ingredients to a food processor, except the warm browned butter. You can do this with a bowl and a whisk, but it's touchy. The food processor is the way to go.
- Turn on the food processor.
- With the processor running, SLOWLY pour the melted into the cream cheese. It should emulsify and make something that looks almost like tan colored mayonnaise. Pour VERY slowly, in a thin stream, to start. After the first 1/4 cup has been added, you may pour a little more quickly (still slow, though).
- Divide into 6 smaller cups, with lids.
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