This Baked Salted Caramel Cheesecake recipe is a combination of simple caramel sauce and an easy baked cheesecake. Rich, indulgent and no tricky steps.Make sure to leave enough time for this
Ingredients
FOR THE SALTED CARAMEL
270 g soft caramels, shop bought (I use Werthers)
1/4 cup cream
1 teaspoon sea salt flakes
FOR THE CHEESECAKE
250 g crushed sweet biscuits - (notes)
100 g unsalted butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
500 g cream cheese, room temperature
2 tablespoons brown sugar - (notes)
2 teaspoons teaspoon vanilla extract
3 large eggs, room temperature
200 ml sour cream
Instructions
FOR THE SALTED CARAMEL
Save 1/4 cup caramel for drizzling
In a small saucepan over medium heat, combine the caramels, cream and salt. Begin pushing them around the pan and as soon as they move freely, turn the heat down to low and continue to stir until the mixture is smooth. Allow to cool to room temperature before proceeding.
You can make the base of the cheesecake while you wait.
