Salted Caramel Baked Cheesecake
Directions
- 1Whizz the biscuits and crunchies up in a food processor until fine.
- 2Pour them into the bottom of the lined tin. Add the melted butter and mix really well.
- 3Push down the base with the back of a spoon.
- 4Pop in the fridge whilst you make the filling.
- 5Preheat the fan oven to 120 degrees C.
- 6In a large bowl whisk together the cream cheese, sugar, crème fraiche, vanilla and corn flour until smooth. Now whisk in the egg yolks.
- 7Pour the filling into the cheesecake mould and gently shake and wiggle the tin to even it out.
- 8Place on a baking tray and bake in the oven for 1 hour 30.
- 9When the time is up the cheesecake should be slightly wobbly in the middle. Turn the oven off and leave to cook in the oven, this stops the cheesecake from sinking in the middle.
- 10Once cool you can transfer it to the fridge to chill for at least 3 hours.
- 11To make the caramel, put the caster sugar in a pan with the water and put on a medium/high heat. Don’t stir it, allow the sugar to dissolve.
- 12Once the sugar has dissolved and it starts to boil you can gently move the pan around. Keep boiling until you get a light golden colour.
- 13Now take off the heat and carefully whisk in the cream and butter.
- 14Once mixed and silky and shiny stir in the salt.
- 15Allow to cool slightly.
- 16Pour the caramel over the top of the cheesecake and spread to the edges.
- 17Now make shavings of the caramac bar or you can finely chop it or grate it.
- 18Sprinkle on top to the cheesecake.
Ingredients
- 360 g digestive biscuits
- 3 crunchies
- 150 g unsalted butter
- 600 g cream cheese
- 150 g caster sugar
- 200 g cr\]eme fraiche
- 1 tsp vanilla extract
- 4 tbsp corn flour
- 4 large egg yolks
- 1 small caramac bar
- 100 g caster sugar
- 4 tbsp water
- 80 ml double cream
- 20 g unsalted butter
- 1 tsp sea salt
Equipment
food processor9 inch springform cheesecake mouldspoonwhiskbaking trayovenpanpallet knife