Salted Caramel Cheesecake

De The Cooking Foodie · 300 min

Ingredientes

Preparación

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

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