Don’t you just love a good cheesecake? Good! Me too. Here’s an easy one that’s not too sweet and whipped just perfectly.For the crust:
2 cups of flour
1 cup of butter, room temperature
1 cup of sugar
1 good pinch of Kosher salt
In a large bowl, mix all the ingredients until the dough forms. Then, press the dough into the bottom of a spring form pan. Next, pour in the cheesecake filling.
For the cheesecake:
3 8-ounce packages of cream cheese at room temperature
1 1/2 cups of sugar
1 tablespoon of lemon juice
1 tablespoon of vanilla
Mix all of the ingredients together on low speed until well combined. Then, pour into the crust. Bake at 350 for 1 hour and then allow to cool at room temperature for 90 minutes. Then, chill in the refrigerator for at least 4 hours.
For the caramel:
1 stick of butter
1/2 cup of brown sugar
1/2 teaspoon of Kosher salt
1/4 cup of Peach Crown
1 tablespoon of cream
1/2 tablespoon of vanilla extract
In a saucepan, melt the butter and brown sugar together until melted. Then, remove from the heat and pour in the remaining ingredients while stirring. This mixture should bubble violently when you add in the remaining ingredients. That’s normal. Mix thoroughly and set aside to cool slightly until you’re ready to use.