250gcrushed sweet biscuits (I used a combination of Arnotts Nice & Granita)
100gbutter, melted
1/2teaspooncinnamon
1/4teaspoonnutmeg
500gcream cheese, room temperature
2tablespoonflour(note 1)
1/8teaspoonsalt
2/3cupsugar
1/2teaspoonvanilla extract
2/3cupsalted caramel sauce
1/2cupsour cream
2large eggs, room temperature
For best results, always weigh ingredients where a weight is provided
Instructions
To make the salted caramel sauce: Place the sugar and water in a heavy based saucepan over medium heat and stir gently until the sugar dissolves. Bring it to the boil and stop stirring. Allow it to boil for around 7-8 minutes, without stirring. The temperature should reach 120C on a candy thermometer and it should be amber gold in colour.
Add the butter. Whisk it in quickly until fully combined. Now add the cream (be careful as it may splatter and bubble up) and do the same until all mixed through. Allow it to boil for 3-5 minutes until thickened and glossy. Remove from the heat and quickly stir in the salt Allow to cool. Place in a sealed jar in the fridge until ready to use.
For the Cheesecake: Line the base of a 25cm spring form pan with baking paper. Grease the sides of the pan and then line them too. Preheat the oven to 180C.
Use a food processor to crush the biscuits into crumbs. Add the melted butter, cinnamon and nutmeg and pulse until it all looks like wet sand.
Press the biscuit mix across the bottom and up the sides of the lined pan with a flat bottomed glass. Press it until quite firm and about 5-6 cm up the side of the pan. Place the pan in the preheated oven for 10 minutes. Remove from oven and place in the fridge until ready to fill.
Lower the oven temperature to 150C.
Use a stand mixer to beat the cream cheese for a minute or so until soft and smooth. Beat in the flour and salt. Add the sugar and vanilla and beat again until fully incorporated. Beat in the eggs one at a time until just combined. Finally beat in the salted caramel sauce and sour cream until just mixed through. Pour the mixture into the cooled biscuit base.
Bake for around 50 minutes to 1 hour until there is just a slight wobble in the centre. Turn the heat off and leave the cake in the oven, with the oven door ajar until cooled. Refrigerate for 4 hours or overnight.
Slice and devour
Notes
I use a standard Australian 20ml tablespoon
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Sweets
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.