Oh my goodness. That cheesecake looks amazing...and decadent...and...well I think I'm just speechless. Bookmarking now!

Yummmm!!! Caramel and I are not friends, but perhaps I'll have to extend an olive branch . . .

I should note that the cheesecake can stand alone without the glaze if you're not a fan of caramel.

The white chocolate cheesecake would also be divine with any number of other toppings.

That looks superb...White chocolate and caramel are always a winning combination in my book

I really wish I had the moxy to make my own cheesecake for your contest. I'm a serious chicken. :/

I'm sorry if this is a foolish question, but why couldn't you add 1/2 a cup of water to the sugar to help melt it, like in the praline recipe?

Of course. That is an easier way to make caramel, dissolving the sugar in water and allowing the moisture to evaporate away.

However, as the recipe called for this method and I followed like a dutiful baker. I've also done it before when making caramel crunch for chocolates or caramel ganaches, so I wasn't too concerned about melting near pure sugar. However years ago when I first tried the method, I scorched it, hence the warning.

amazing. just, amazing.

Don't you just love white chocolate!! Cheescake and white chocolate it's too good to be true!!! :)

Delicious! This looks like heaven! I love white chocolate and caramel together!

You are my saviour yet again, I have to make two cheesecakes and have been tearing my hair out to get a white chocolate recipe. This is PERFECT.

What a lovely, lovely cheesecake! The caramel sauce looks absolutely perfect. I love that this cheesecake doesn't call for a Tbsp of flour or sour cream. I always judge my cheesecake recipes based on those two criteria haha. I'm bookmarking this recipe.

Oh sweet momma that looks soooo good!!!! Definitely gonna save this recipe! Thank you (and your friend) for sharing it!!!

Is there any significant difference between melting pure sugar and dissolving the sugar with a little water? Now I'm curious!

I've done that dance before. Usually with cake though, and probably more often than I should! Haha. My future husband is going to have to put up with a hell of a lot of crazy to stick with me :P

Anyway, this looks so AMAZING. Yum!!! I like the waves you put on the caramel topping. I think my grandma might need this...

I don't think so.

I believe the only difference is time. It takes a bit longer for sugar syrups to concentrate before it will begin to caramelize.

Hi,
Your blog is simply fantastic!
Compliments !!!
Aniko

Your post reminds me of a Bill Cosby routine, about giving his children chocolate cake for breakfast. It has eggs! Eggs are good for you! Milk! Flour! It's all healthy!

Hi Ms Humble,

was wondering if you know of a biscuit substitute you could use if you're not in the States? I have no idea what Graham crackers are....

kudos for the cheesecake breakfast, it looks WONDERFUL. and provides me with inspiration for your pie contest ; )

Cheers,
Laurin

Do you have access to digestive biscuits? They're similar and can often be substituted for graham crackers.

You can also make your own graham crackers, if you're feeling ambitious.

i am excited about baking this!!

since the cheesecake filling does not call for flour... is the finished product more likely to have surface cracks?

Linda,

The cake doesn't appear prone to cracking (from what I can tell after one attempt). It emerged from the oven perfect and didn't show any indication that it might develop a surface crack.

I make caramel without using water or other liquids because of the crystallization factor. You can keep stirring the sugar the entire time if there is no added liquid without fear of causing undesired crystallization that way. It doesn't need any liquid to melt, and to me, this method is easier because you don't have to worry about swirling/stirring/messing up your caramel.

http://www.culinate.com/columns/bacon/caramel is what convinced me to try dry caramel after killing wet caramel more times than I can count.

This is my first time on your blog and I really wish I hadn't seen this cheesecake. How am I supposed to get it out of my mind? :o) It's absolutely gorgeous. I love white choc and caramel. Thanks for sharing the recipe!! Will follow you on Twitter right away!

Your cheesecake is FABULOUS! I'm drooling!

Wow, that looks so good! You're amazing!

I made this cheesecake last night but haven't unmolded it yet. I don't think I will make the caramel part because nobody in my family cares for caramel. Caramel happens to be one of my favorite foods EVER so that's too bad. We will probably just use a berry sauce or a dark chocolate sauce. I will post the results on my blog if things turn out ok...or even if they don't. The one change I made was to add a fresh vanilla bean to the batter. More vanilla always makes things better, I think! Thanks for the recipe. I can't wait to eat it. And the fact that it's a Ray's Boathouse recipe makes it all the more exciting! Love that place!

Hi :)

I am prepping to be a stay at home science mom and I adore your blog!! I have finished your cheesecake yesterday and my hubby fell in love with it! He said it was the most amazing cheesecake he has ever eaten - which for me a beginner cook is a hell of a praise :D Thanks for this amazing recipe - I'll be more courageous from now on :D

you've inspired me! i love anything and everything caramel

Ms. Humble,
Gorgeous cheesecake. Fantastic blog. I particularly love your sometimes strange baking styles! Thanks for sharing. :)

xo Patty
(Baking is Hot)

It looks amazing!!!! I was googling for a nice caramel cheesecake for my husband's birthday and I have stopped searching! Thanks for sharing! Great blog!
Marta (Pulgarcita)
http://www.horneandoaciegas.blogspot.com

Great recipe, however I found it to be a BIT too sweet. Next time, I'll try reducing the sugar by half.

I've been saving this recipe for some time and finally had a chance to make it the other night... perfect, just perfect. It was incredibly smooth and not too sweet, and it received rave reviews from everyone in the family. :)

The best. Family favorite!

This one is in the oven right now! I made a lot of your cheesecake recepies. But one question, why do you have to put them in a waterbath? is it not possible to surround the cake with some cups of hot water?

There are a few reasons for putting water in your oven. One is obvious, to up the humidity. It does magical things with food, like bread, giving you that golden crackling crust. This just requires water in the oven. Spray bottle, wet lava rocks, pans, cups of water. Whatever works for you.

Why put your food IN the water? Well that's reason number 2: insulation. See, the water in your pan can't get any hotter than 212 degrees (At typical air pressure and ignoring superheating, nerds) and this keeps the heat gentle on our custard, preventing curdy, overbaked, cracked cheesecake. Now, not all cheesecakes are so delicate that they require a water bath to turn out well. Recipes that use a little starch give you more wiggle room with baking, for example. Still, the whole cake-in-water-bath setup tends to be worth the bother, as the texture of your cheesecake will be much better.

thank you, and this time I did it without using tinfoil, but just putting in some cups of hot water, and everything you wrote above is true. flavour was perfect, but texture and coloring, cracking etc so next time, it's a waterbath again! now i now why.

Love making your cheesecake recepies! thnxs for posting

Thank you for the recipe. I made the first Cheesecae of my life with your help and it was the best from all i have tasted before. Served with blueberry sauce. My blog is hungarian, but anyway you may see it here: http://izmorzsak.blogspot.com/2011/11/fehercsokolades-sajttorta-az-elso-de.html#more

Hi Ms Humble,

I tried you cheesecake recipe and everyone LOVED it! In France we are not so good at making cheesecakes but this one is just delicious! So good that, as a professional translator, I decided to translate the recipe in order to allow my French friends to enjoy it too :)

I am outside the USA too, what is "heavy cream"?

Generally cream with 35%+ fat. On the blog I use cream that contains a minimum of 40%, but in this recipe a ultra heavy cream isn't necessary. Whatever style/type cream you use for whipping cream in your home country will work fine in this recipe.