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recette, facile, cheesecake, fraises, caramel, salé, sriracha



-2 packages of cream cheese (250g) room temperature

-1 cup of sugar

-2 eggs

-1/4 cup sour cream

-1/2 teaspoon vanilla extract

-1 graham cracker crust

-1 cup brown sugar

-1/3 cup water

-1/2 cup hot 35% cream

-2 oz of whiskey

-2 tbsp Sriracha Firebarns

-1 tsp. fleur de sel

Serve with strawberries

In a bowl, use an electric mixer to combine the cream cheese, eggs, sour cream and vanilla. Then pour the contents over your graham cracker crust, about halfway down the pan. Bake at 325F for about 1 hour and 15 minutes.

In a small saucepan, bring the brown sugar and water to a boil, remove from heat, add the cream, Whiskey, Sriracha and fleur de sel. Return to the heat and bring to a boil, reduce heat to half and simmer for about 10 minutes, stirring occasionally.

Pour the contents of the caramel over the top of the cheesecake, close and refrigerate for 6 hours.

Serve with the strawberries.

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