Description
A rich and creamy caramel cheesecake with a buttery biscuit crust and a smooth caramel topping, perfect for indulgent desserts.
Ingredients
- For the crust:
- 200 g digestive biscuits, finely crushed
- 100 g unsalted butter, melted
- For the cheesecake filling:
- 500 g cream cheese, softened
- 150 g granulated sugar
- 3 large eggs
- 200 ml heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- For the caramel topping:
- 150 g granulated sugar
- 80 ml heavy cream
- 40 g unsalted butter
- 1 pinch salt
Instructions
- Preheat oven to 170°C and prepare a springform pan.
- Mix crushed biscuits with melted butter and press into the pan.
- Bake crust for 10 minutes, then cool.
- Beat cream cheese until smooth, then add sugar and mix well.
- Add eggs one at a time, mixing gently.
- Stir in heavy cream, vanilla, and cornstarch until smooth.
- Pour filling over crust and tap to remove air bubbles.
- Place pan in a water bath and bake for 50–60 minutes.
- Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Prepare caramel by melting sugar until golden, then add butter and cream carefully.
- Add salt, stir until smooth, and let cool slightly.
- Pour caramel over chilled cheesecake and spread evenly.
- Slice and serve chilled.
Notes
- Water bath helps prevent cracks.
- Do not overmix batter to keep texture smooth.
- Cool gradually to avoid cracking.
- Chill overnight for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
