Salted caramel cheesecake

Prep: 30 mins
Cook: 70 mins
Salted caramel cheesecake
This cheesecake might become one of your go-to recipes... 

For the base

300g digestive biscuits

150g unsalted butter, melted

For the filling

500g cream cheese, softened

200g golden caster sugar

2 eggs

150ml cream

1 tsp vanilla extract

1 tbsp cornflour

For the caramel sauce

250g caramel or dulce de leche

50ml cream

1 tsp salt

Place the biscuits in a food processor and pulse. Pour in the melted butter and pulse until the biscuits resemble wet sand. Press this mixture evenly into the base of a 25cm cake tin. Put in the fridge to set.

Preheat the oven to 250°C. Put the cream cheese and sugar into a bowl and, using an electric mixer, beat until smooth. Add the eggs, vanilla and cream and mix until well combined.

Pour this mixture over the base. Put in the oven for 10 minutes. Turn the heat down to 100°C and bake for a further 60 minutes. Let the cake cool in the oven. 

Heat up the caramel, cream and salt in a pan and stir to blend. Pour the sauce over the cooled cheesecake, then refrigerate for at least 3 hours. Decorate to your taste.

Serves
12

Preparation Time
30 minutes

Cooking Time
70 minutes

Main ingredients
Dairy, Biscuits

Recipe Type
Party Food, Cakes & Baking, Dessert, Entertaining, Cheesecake

Special Info
Vegetarian

Level of Difficulty
Easy

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