Salted Caramel Cheesecake

The idea is that it's a salty caramel dessert. But, everyone has a different level of salt tolerance. So, here's my suggestion--make the crust with just a little salt--a teaspoon or two. Then make the filling with just a teaspoon or two of salt. Then TASTE IT. People watch Food Network and see those people just scatter in some salt, take a small taste, and go, "Mmmm GOOD!" But that's just TV--they're supposed to say that so they don't spend precious air time adjusting the seasoning. You MUST TASTE as you go. Make the filling with everything but the eggs (raw eggs can be dangerous--I can't recommend eating anything with raw eggs in it) then TASTE it. The idea is that you taste some salt, but not that you go, "Ugh, salty." You're supposed to taste the contrast between sweet and salty. If you don't like things pretty salty, just leave the majority of the salt out and make a caramel cheesecake--caramel cheesecake is delicious too! If you taste it and it's not salty, and you want it salty, add a 1/2 teaspoon salt at a time until you get it to where you think it tastes OK. But I strongly recommend you taste as you go.

N.B. It was brought to my attention that if this recipe is made with regular salt, it is WAY too salty. I always use kosher salt. Don't use table salt or this will be truly inedible. My apologies to anyone who may have tried it already without that caveat!

Recipe >> Salted Caramel Cheesecake @