Irresistible Indulgence: Salted Caramel Cheesecake Recipe
Indulge in a sumptuous and decadent dessert with this exquisite Salted Caramel Cheesecake recipe. Combining the rich creaminess of a classic cheesecake with the sweet and salty allure of salted caramel, this dessert is sure to impress both family and guests with its luxurious flavours. Take your baking skills to the next level with this sophisticated yet achievable recipe that will have everyone asking for seconds.
Ingredients:
##### For the Biscuit Base:
– 250g digestive biscuits
– 100g unsalted butter, melted
##### For the Cheesecake Filling:
– 600g full-fat cream cheese
– 200g caster sugar
– 200ml double cream
– 1 tsp vanilla extract
– 3 large eggs
##### For the Salted Caramel Sauce:
– 200g granulated sugar
– 90g unsalted butter
– 120ml double cream
– 1 tsp sea salt
Method:
1. Preheat the oven to 160°C (140°C fan) and grease a 23cm springform cake tin.
2. Make the Biscuit Base: Crush the digestive biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined. Press the mixture into the base of the cake tin, ensuring an even layer. Refrigerate while you prepare the filling.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Add the caster sugar, double cream, and vanilla extract, and continue to beat until well combined. Beat in the eggs, one at a time, until the mixture is smooth and creamy.
4. Pour the cheesecake filling onto the prepared biscuit base. Smooth the top with a spatula and place the tin on a baking tray. This will catch any butter that may leak from the tin during baking.
5. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the centre still has a slight wobble. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. This helps prevent cracking.
6. Make the Salted Caramel Sauce: In a heavy-bottomed saucepan, melt the granulated sugar over medium heat. Stir occasionally with a wooden spoon until the sugar has melted and turned into a golden caramel.
7. Add the butter to the caramel and stir until melted. Slowly pour in the double cream while stirring constantly to combine. Be cautious as the mixture will bubble up. Stir in the sea salt and remove the saucepan from the heat.
8. Finish the Cheesecake: Once the cheesecake has cooled to room temperature, pour the salted caramel sauce over the top. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set.
9. Serve the Salted Caramel Cheesecake sliced into generous portions, drizzled with extra salted caramel sauce if desired. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.
Embrace decadence with this Salted Caramel Cheesecake that combines the velvety richness of cream cheese with the irresistible allure of salted caramel. Treat yourself and your loved ones to this luxurious dessert that is bound to impress and satisfy even the most discerning sweet tooth.