Salted caramel cheesecake
5 hrs 50 min + overnight chillServes 8
A creamy baked cheesecake with a digestive biscuit base and salted caramel swirl, chilled overnight.
| prepPreheat oven to 170°C / 150°C Fan | ||||||||
| 100 g caster sugar | Cook caster sugar to deep amber caramel | Stir in muscovado sugar, butter, cream & salt; simmer 30 sec | Cool caramel to room temperature | Mix caramel with cream cheese until smooth | Beat in eggs, soured cream, lemon juice, vanilla & cornflour | Spoon filling into tin; bake 170°C, 45–50 min | Cool to room temperature; chill 4 hrs or overnight | Remove from tin; drizzle warmed reserved caramel to serve |
| 100 g light muscovado sugar | ||||||||
| 40 g unsalted butter | ||||||||
| 125 ml double cream | ||||||||
| good pinch of flaky sea salt | ||||||||
| 50 g unsalted butter | Melt butter; mix with crushed digestives | Press into greased lined tin; bake 170°C, 5 min | ||||||
| 150 g digestives, crushed | ||||||||
| 550 g 4oz full-fat cream cheese | ||||||||
| 4 medium free-range eggs, lightly beaten | ||||||||
| 200 g soured cream | ||||||||
| 1 tsp lemon juice | ||||||||
| 1 tsp vanilla bean paste | ||||||||
| 2 tsp cornflour | ||||||||
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