Salted caramel cheesecake
Chef:
MummyPages Kitchen
Prep:
30 mins
Cook:
70 mins
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
