Salted Caramel Cheesecake

By RecipeTin Eats · 360 min

Ingredients

Instructions

1. Caramel: melt the sugar in 4 batches over medium-high heat, letting each batch melt before adding the next; once all is melted, cook about 1 to 2 minutes until amber, watching closely.
2. Off the heat, whisk in the salt and butter, then slowly pour in about one-third of the cream, whisking, then whisk in the rest.
3. Return to medium-high heat, simmer for 1 minute once bubbling, then cool fully (about 1 hour) covered with cling wrap touching the surface.
4. Preheat the oven to 160°C/320°F (140°C fan). Place the shelf in the middle.
5. Grease a 23 x 33 cm (9 x 13 in) pan and line it with baking paper with overhang.
6. Base: blitz the biscuits into fine crumbs, add the cinnamon, brown sugar, pinch of salt and melted butter, and blitz until it resembles wet sand. Press firmly and evenly into the base of the pan only.
7. Filling: beat the cream cheese with the paddle just until smooth (no more than 20 seconds on speed 4), then beat in the vanilla, sour cream, caster sugar and salt until just combined.
8. Add the eggs one at a time, beating only about 5 seconds after each, then beat just until smooth.
9. Pour the filling over the base, spread evenly, then dollop half the caramel over the surface and swirl lightly with a chopstick, without mixing it in.
10. Bake for 35 minutes; the middle should still be slightly soft.
11. Cool in the oven with the door open about 20 cm (8 in) for about 1 hour.
12. Fill any cracks with caramel, then drizzle most of the remaining caramel over the top.
13. Refrigerate in the pan for at least 6 hours or overnight.
14. Lift out using the paper overhang, sprinkle with sea salt flakes and cut into pieces.

Summarized from RecipeTin Eats's video. Watch it for the details.

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