Caramel Cheesecake

Ingredients

Caramel Sauce:

• 1 cup granulated sugar (200 grams)
• 6 tbsp unsalted butter (85 grams)
• 1/2 cup heavy cream (120 ml)
• 1 tsp vanilla extract
• 1/2 tsp salt

Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (180 grams) or digestive biscuits
• 1/4 cup brown sugar (55 grams)
• 6 tbsp unsalted butter, melted (85 grams)

Cheesecake Batter:

• 907 grams cream cheese, softened (4 packages of 8 oz.)
• 1 cup brown sugar (220 grams)
• 1/4 cup granulated sugar (50 grams)
• 1/2 cup sour cream (120 grams)
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1/2 tsp salt

Instructions

Caramel Sauce:

1. Bring heavy cream to room temperature.
2. Heat sugar in a stainless steel saucepan over medium heat, stirring until it melts and turns golden.
3. Add butter carefully (it may splatter), stir until melted.
4. Gradually add heavy cream, stirring continuously. Cook until smooth.
5. Remove from heat, add salt and vanilla. Let cool to room temperature.

Graham Cracker Crust:

1. Preheat oven to 325ºF.
2. Process graham crackers into fine crumbs, mix with brown sugar.
3. Add melted butter, combine well.
4. Press mixture into the bottom of an 8” or 9” cheesecake pan.
5. Bake for 10 minutes, then cool.

Cheesecake Batter:

1. Grease the sides of the cheesecake pan.
2. Beat cream cheese for 3 minutes until creamy.
3. Add sugars, beat for 2 more minutes.
4. Add sour cream, mix well.
5. Add eggs one at a time, mixing until incorporated.
6. Add vanilla and salt, mix briefly.
7. Pour half the batter over the cooled crust.
8. Pour 1/2 cup of room temperature caramel over the batter.
9. Pour remaining batter over caramel, spread evenly.
10. Wrap bottom of the pan with foil, place in a larger pan with hot water for a water bath.
11. Bake at 325ºF for 60-75 minutes. It should jiggle slightly in the center.
12. Turn off oven, leave cheesecake inside for 1 hour.
13. Chill in the fridge for at least 6 hours.

To Decorate:

1. Warm remaining caramel sauce in the microwave until runny.
2. Pour over the cheesecake, spread evenly.
3. Chill for at least 20 minutes, then top with salt flakes around the edges.

Notes:

• Store in the fridge for up to 4-5 days or freeze for up to 2 months.
• Use digestive biscuits or Biscoff cookies for the crust if desired.