Description
A rich and creamy cheesecake with a salted caramel twist, perfect for any occasion.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200ml sour cream
- 100g salted caramel sauce
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 160°C (140°C fan).
- Mix the crushed biscuits with melted butter and press into a lined cake tin.
- Bake the base for 10 minutes, then let it cool.
- Beat the cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla and sour cream.
- Pour half the mixture over the base, drizzle with caramel, then add the rest.
- Bake for 45-50 minutes until set but slightly wobbly in the center.
- Cool in the oven with the door ajar, then refrigerate for 4 hours.
- Drizzle with extra caramel and a pinch of sea salt before serving.
Notes
- Use room-temperature ingredients for a smoother batter.
- Avoid overmixing to prevent cracks.
- Chill thoroughly for the best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: salted caramel cheesecake, dessert, baked cheesecake