Salted Caramel Cheesecake

Name: Salted Caramel Cheesecake
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 10 servings
Cuisine: Bucătărie americană
Ingredients: 258 g of caramelized biscuits and vanilla sugar (250 g biscuits, 8 g vanilla sugar); 160 g of unsalted butter (130 g for the base, 30 g for the glaze); 900 g of natural cream cheese; 4 pcs of chicken eggs; 250 g of cream (150 g sour cream, 100 ml whipping cream); 200 g of white granulated sugar (100 g for the cream, 100 g for the glaze); 1/4 teaspoon of fine iodized salt

115 min

Under an hour

Sezamo

Preparation method

Preparing the Base and Cream

Preheat the oven to 160 °C. Prepare a springform pan (⌀ 25 cm) and line its bottom with baking paper.

Crush 250 g of caramelized biscuits in a blender or place them in a bag and finely crush them with a rolling pin. Mix the crushed biscuits with 130 g of room temperature butter and press the mixture into an even layer in the cake pan, covering the bottom and sides. Use a glass with a flat bottom to compact the biscuit layer well.

In a large bowl, mix the cream cheese with a hand mixer for 60-90 seconds. Gradually add the 4 eggs, mixing continuously, then incorporate 150 g of sour cream, 100 g of granulated sugar, and 8 g of vanilla sugar. Mix the entire composition for a few more seconds until smooth. Pour the obtained cream into the pan, over the biscuit layer, and bake the cheesecake in the oven for 85-95 minutes at 160 °C.

Chef's tip

Instead of making the glaze from scratch, you can use a ready-made caramel topping or dulce de leche. If you prefer not to use any glaze, you can increase the amount of sugar in the cheese mixture by 50 g.