Salted Caramel Baked Cheesecake www.instagram.com 4 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Whizz the biscuits and crunchies up in a food processor until fine. 2. Pour them into the bottom of the lined tin. Add the melted butter and mix really well. 3. Push down the base with the back of a spoon. 4. Pop in the fridge whilst you make the filling. 5. Preheat the fan oven to 120 degrees C. 6. In a large bowl whisk together the cream cheese, sugar, crème fraiche, vanilla and corn flour until smooth. Now whisk in the egg yolks. 7. Pour the filling into the cheesecake mould and gently shake and wiggle the tin to even it out. 8. Place on a baking tray and bake in the oven for 1 hour 30. 9. When 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. 10. Once cool you can transfer it to the fridge to chill for at least 3 hours. 11. To 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. 12. Once 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. 13. Now take off the heat and carefully whisk in the cream and butter. 14. Once mixed and silky and shiny stir in the salt. 15. Allow to cool slightly. 16. Pour the caramel over the top of the cheesecake and spread to the edges. 17. Now make shavings of the caramac bar or you can finely chop it or grate it. 18. Sprinkle on top to the cheesecake. 1. Whizz the biscuits and crunchies up in a food processor until fine. 2. Pour them into the bottom of the lined tin. Add the melted butter and mix really well. 3. Push down the base with the back of a spoon. 4. Pop in the fridge whilst you make the filling. 5. Preheat the fan oven to 120 degrees C. 6. In a large bowl whisk together the cream cheese, sugar, crème fraiche, vanilla and corn flour until smooth. Now whisk in the egg yolks. 7. Pour the filling into the cheesecake mould and gently shake and wiggle the tin to even it out. 8. Place on a baking tray and bake in the oven for 1 hour 30. 9. When 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. 10. Once cool you can transfer it to the fridge to chill for at least 3 hours. 11. To 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. 12. Once 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. 13. Now take off the heat and carefully whisk in the cream and butter. 14. Once mixed and silky and shiny stir in the salt. 15. Allow to cool slightly. 16. Pour the caramel over the top of the cheesecake and spread to the edges. 17. Now make shavings of the caramac bar or you can finely chop it or grate it. 18. Sprinkle on top to the cheesecake. Add Direction 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 - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment food processor 9 inch springform cheesecake mould spoon whisk baking tray oven pan pallet knife Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
