This Baked Salted Caramel Cheesecake recipe is a combination of simple caramel sauce and an easy baked cheesecake. Rich, indulgent and no tricky steps.Make sure to leave enough time for this cheesecake to cool completely. Even overnight.
500 g cream cheese, room temperature(17.6oz / 1.1lb)
2tablespoonsbrown sugar(notes 1)
2teaspoonsteaspoon vanilla extract
3 large eggs, room temperature
200ml sour cream(3/4 cup +1 Tbsp / 6.8 fl oz)
A food processor
A handheld beater or standmixer
An 8 inch springform tin
FOR THE SALTED CARAMEL
Save 1/4 cup caramel for drizzling
In a small saucepan over medium heat, combine the caramels, cream and salt. Begin pushing them around the pan and as soon as they move freely, turn the heat down to low and continue to stir until the mixture is smooth. Allow to cool to room temperature before proceeding.
You can make the base of the cheesecake while you wait.
FOR THE CHEESECAKE
Preheat the oven to 160C / 320F / 140C fan forced.
Grease and line the base and sides of an 8 inch round spring form tin. Use a food processor or blender to process the biscuits to fine crumbs. Add the cinnamon and ginger and process to combine. Add the melted butter and blitz one more time to combine completely. Tip the mixture into your prepared tin and press down all over the base and up the sides about 2 inches (notes)
Set aside 1/4 cup of caramel for drizzling later.
Using a stand mixer with the paddle attachment or handheld beater, beat the cream cheese, the remaining caramel and sugar until smooth and creamy. Scrape down the sides of the bowl as required.
Add the eggs one at a time, then the vanilla beating until each is well incorporated. Beat for a further 2 minutes on a low to medium setting. Add the sour cream and beat until just combined.
Pour the filling into the biscuit base and smooth over the top as much as possible.
Place the tin onto the middle shelf of the oven. Bake for around 55-65 minutes or until the centre is almost set. There should be a very slight wobble in the centre. Leave it to cool in the oven with the oven off and the door ajar for 1/2 an hour then take it out and let cool at room temperature for at least 45 minutes. Finally, transfer to the fridge to cool completely.
Mix a little water into the leftover caramel and heat for 15 seconds in the microwave. Drizzle over the top of the cake and the slices once served.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
I use Arnotts granita Biscuits for the base but you could use any digestive biscuit or graham crackers
To make the base: Gently spread the biscuit crumbs out, push them towards the sides. Now used your fingers to press them towards the sides of the tin. Now ball your hand into a fist. With the top, flat part of your fingers pressing on the base, press your knuckles into the corners and the smaller side of your fingers to push into the sides. Your fist is the exact shape you want. Some people use a glass but I find them slippery and frustrating. This method works for me every time. Use your finger tips to firm up the sides a little bit. Now, use the point of a dinner knife to gently scrape around the corner, all the way round. This will remove excess crumbs from the corners, where cheesecake shells often become too thick. Lastly use your finger to carefully level out the top edge and it’s done.