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1/4 cup water
8 tablespoons butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla
pinch of saltPlace sugar in a small heavy sauce pan. Pour water evenly over the top. Turn stove to medium-high heat. Hold sauce pan by the handle and swirl occasionally until the sugar is dissolved. Cover the pan and turn the heat to high. Boil for 2 minutes. Remove the lid and continue to boil until the syrup starts to turn brown around the edges of the pan. Swirl the pan occasionally until it turns a deep amber color and BEGINS to smoke. Remove pan from heat, add butter and mix gently until melted. Stir in cream, then add vanilla and salt. Mix well. If store in the refrigerator, this sauce can be warmed in the microwave for 20 seconds.
New York Cheesecake
(adapted from the Sunshine Graham Cracker Crumbs Package)
2 cups Graham Cracker Crumbs
1/2 cup (1 stick) butter, melted
1 cup sugar (plus 2 tablespoons)
2 pounds cream cheese (softened)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 cup sour cream
Preheat oven to 450 degrees. In a bowl, place Sunshine Graham Cracker Crumbs, butter and 2 tablespoons sugar; blend well. Press crumbs onto bottom and sides of a greased 9 inch springform pan. Chill in freezer while preparing filling. In large bowl beat cream cheese and 1 cup sugar until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Stir in sour cream. Pour mixture into prepared crust and bake for 10 minutes. Reduce temperature to 200 degrees and bake 45 minutes. Turn off oven; allow to cool with the door opened slightly, for 3 hours. Remove sides from pan and chill. Makes about 12 servings.