Description
A crowd-pleasing dessert featuring a creamy cheesecake filling balanced with sweet and salty salted caramel, all resting on a buttery biscuit crust.
Ingredients
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 200ml sour cream
- 150g salted caramel sauce
- Sea salt flakes, for garnish
Instructions
- Preheat the oven to 160°C (320°F) and grease and line a 23cm (9 inch) springform cake tin.
- Crush the digestive biscuits in a food processor until fine. Mix with melted butter and press into the base of the prepared tin. Chill in the fridge for 30 minutes.
- In a large bowl, beat together the cream cheese and caster sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
- Pour half of the cheesecake mixture over the biscuit base. Drizzle some salted caramel sauce on top, then pour the remaining cheesecake mixture over.
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but has a slight wobble in the center.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight before serving.
- Drizzle with remaining salted caramel sauce and sprinkle with sea salt flakes before serving.
Notes
For a twist, consider using different flavor infusions in your caramel or alternate biscuit bases. Homemade caramel can enhance flavors further.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg