Description
A rich and creamy cheesecake with a salted caramel topping.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 600g cream cheese
- 150g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200ml double cream
- 100g salted caramel sauce
Instructions
- Preheat your oven to 160°C.
- Crush the biscuits and mix with melted butter. Press into a tin.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then vanilla and cream.
- Pour mixture over the biscuit base.
- Bake for 45 minutes until set.
- Cool, then chill for 4 hours.
- Drizzle with salted caramel before serving.
Notes
- Use room temperature cream cheese for smoother mixing.
- Chill the cheesecake properly to avoid cracks.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: salted caramel cheesecake, dessert recipe, creamy cheesecake