Salted Caramel Cheesecake Recipe

By The Cooking Foodie · 240 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C). Crush the digestive biscuits into fine crumbs, mix in the melted butter, then press into the base of a 9-inch (23 cm) springform pan. Bake for 7 to 8 minutes and set aside.
2. Preheat the oven to 325°F (160°C). In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating after each, without overbeating. Add the vanilla, sour cream, heavy cream and salt and beat until smooth. Add the cornstarch and lemon zest and beat until just combined.
3. Wrap the outside of the springform pan in foil, pour the filling over the crust and set the pan in a roasting tin. Pour hot water into the tin to reach halfway up the sides of the pan. Bake for 50 to 65 minutes, until the edges are set but the centre still jiggles slightly.
4. Turn off the oven and leave the cheesecake inside for another hour.
5. Cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
6. Place the sugar in a saucepan over medium-low heat and stir occasionally until it melts into a thick golden liquid. Remove from the heat, quickly stir in the butter until incorporated, then quickly stir in the room-temperature heavy cream. Return to medium heat and cook for about 1 minute, then let cool.
7. Pour the caramel over the cheesecake, spread evenly, and decorate with mini pretzels and sea salt.

Summarized from The Cooking Foodie's video. Watch it for the details.

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