I’ve said this many times before: I don’t necessarily need an excuse to cook or bake anything. I do because I can. And, I certainly needed no special occasion to create a Lemon Salted Caramel Cheesecake. But this time, in fact, I did have a reason.

For some reason we got this CRAZY idea with a friend of ours to duplicate the tasting notes derived from the YouTube show, “Hot Ones.” The premise behind each episode is for the host to question and interview celebrities over the course of 12 different hot sauces – well, chicken wings baked in the hot sauce. The sauces grow progressively spicier and hotter on the Scoville scale – up to the point of feeling as though your life may end – or wanting it to for a few minutes while your insides combust. The answers, then, to the questions, become slightly more honest and compelling, under the “heat,” so to speak.

Although the journey was rough, we made it through all 12 sauces. The worst for me hit around #7 or #8 – MAD DOG 357. I literally had tears rolling down my cheeks and was not a happy camper…

…until the delectable delicious cooling sensation of a Lemon Salted Caramel Cheesecake struck my lips. The dessert definitely was planned to serve this purpose.

Sweet relief.

Lemon Salted Caramel Cheesecake

Crust:
1 sleeve biscuit cookies
8 Tbs. melted butter

Filling:
8 oz. cream cheese, softened
1/2 cup sugar
juice and zest of 1 lemon

Topping:
1/2 cup Salted Caramel Sauce (warmed)** recipe to follow
Candied Lemon Peel

Preheat the oven to 325 degrees.
Pulse the cookies into a fine crumb in the food processor. Add the melted butter and pulse again until well combined.
Line the bottom of a quick release cheesecake pan with parchment paper and press the crumb crust into the bottom of the pan.
Bake for about 15 minutes, until golden brown.

Meanwhile, beat together the cream cheese, sugar, and lemon until smooth.

Once the crust has cooled, spread the lemon cream filling over the top. Allow to chill for 30 minutes.

Drizzle with the warmed Salted Caramel Sauce and sprinkle with Candied Lemon Peel.

Chill again before serving.

**Salted Caramel Sauce:
1 cup brown sugar
1/2 cup half-and-half
4 Tbs. butter
1/2 tsp. sea salt
1 Tbs. vanilla extract

Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Set aside. (You will use about HALF of this sauce for the cheesecake).