Caramel Cheesecake

Salty Caramel over a baked cheesecake - perfection

Ingredients

1 cup crushed digestive biscuits
1 Tbsp granulated sugar
4 Tbsp salted butter, melted
400 gms cream cheese, softened - Britannia has a new cheese
3/4 cup castor sugar
2 Tbsp all-purpose flour
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream

Salted Caramel Sauce - click for recipe

Directions

Preheat oven to 180 degrees. 

In a mixing bowl, mix together crushed graham crackers with granulated sugar. 

Pour in melted butter and stir mixture until evenly coated. 

Put the mixture in a cheesecake tin.  Press mixture into an even layer. 

Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk together castor sugar with flour until well blended. 

Add softened cream cheese to a separate mixing bowl and mix sugar mixture over top. 

Blend mixture on low speed until smooth. 

Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. 

Add vanilla, sour cream and heavy cream and mix just until combined. 

Put mixture on top of baked crust. 

Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). 

Remove from oven and allow to cool 1 hour. 

Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. 

Once chilled top with Salted Caramel Sauce