Salted Caramel cheesecake

 

This is probably the most simple and versatile cheesecake that I have ever made. People love it.

250 g plain sweet biscuits

130 g melted butter

500 g cream cheese, at room temperature

125 g sour cream, at room temperature

1/2 cup castor sugar

2 tspn lemon juice

1 tspn vanilla bean paste

3 eggs

up to 1 tin caramel sauce (to taste)

flaked sea salt

Blend biscuits in a food processor until very finely crushed melt butter, and combine. Press into a prepared 22cm spring form tin that has been lined with baking paper. Refrigerate until required.

Blend the cream cheese, sour cream, sugar, lemon juice and vanilla until well combined and smooth. Add the eggs one at a time and process until smooth. Add the caramel and process.

Pour this mixture over the prepared base and bake at 160 0c for 50-60 minutes until a skewer comes out clean.

Once removed from the oven place on a cooling rack and sprinkle with your desired amount of flaked sea salt.

Note.

I said this is a very versatile recipe, I have replaced the caramel with thawed mixed frozen berries and also melted dark chocolate and most recently with the juice and rind of a fresh lime.

If doing this cooking times will vary.

If substituting the caramel with something else I would suggest upping the sugar to 1 cup.

I change the biscuits I use depending on the flavour I am making. For example a malt biscuit for caramel or chocolate or plain wine biscuit for berry or lime.

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