Description
Salted caramel baked cheesecake… Can I even begin to tell you how good this is? Do I really need to?
Salted Caramel Cheesecake
Salted caramel baked cheesecake
Ingredients
For the crust:
- 200 g Digestive biscuits
- 50 g lotus biscuits (can sub with more digestives if not available or if topping with something other than salted caramel)
- 120 g butter, melted
- Pinches of salt and cinnamon
For the filling:
- 650 g full fat cream cheese (any brand), room temp.
- 180 g labneh (can sub with sour cream), room temp.
- 180 ml whipping cream 35%
- 200 g sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp flour
For the salted caramel:
- 200 g white sugar
- 90 g unsalted butter
- 120 ml whipping cream
- 1/2 tsp salt
Instructions
- Preheat the oven to 180° Celsius. Line the bottom of the pan with baking paper.
- Blitz the biscuits in a food processor and add the melted butter, salt, and cinnamon. Blitz again to make sure all is mixed.
- Press cookie crumbs in the bottom of the pan with a spoon or the bottom of a flat cup. Set aside,
- Using a stand mixer (paddle) / hand mixer, mix the cream cheese with sugar for 3-4 minutes until combined.
- Then while mixing add the labneh, cream, and vanilla extract.
- Add the eggs (one by one), but don’t overbeat. Finally add the flour and mix just until combined. Pour the mix on top of the base.
- Usually baked cheesecakes are baked in water baths in the oven to avoid a cracked (but delicious) cheesecake.
- But I don’t like this option because it often ends up with water leaking into the cheesecake and a soggy soupy cheesecake. So we will bake with a water bath underneath it but not touching our pan. To do this, place a large pan on the lower rail and fill it with hot water. Then place the cheesecake on the middle rail to bake. Bake for about 50-65 minutes at 180° C until the sides are set and the middle is just a bit jiggly. Once done, cool on the counter then move to the fridge for 5 hours at least so it sets.
- While it bakes, make the salted caramel. Heat the sugar in a saucepan (preferably stainless) on medium high heat without mixing at first. Then once the sugar begins to melt on the bottom, start mixing. Lower the heat to medium and continue mixing until all is melted. Add the butter and whisk quickly until fully incorporated (adding the butter stops the caramelization process, so add it before the sugar becomes very dark). Then slowly drizzle the cream and mix. Boil the caramel for 3 minutes (don’t stop mixing) and then take off the heat. Add the salt a quarter of a teaspoon at a time and taste. I think it’s perfect with half a teaspoon but you can add less or more. Mix and set aside to cool. Once both the cheesecake and caramel are cool, top the cheesecake with caramel and sea salt flakes.
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