Salted Caramel Cheesecake
115 min
Under an hour
Sezamo
Preparation method
Preparing the Base
Preheat the oven to 160 °C. Prepare a springform pan (⌀ 25 cm) and line its bottom with baking paper.
Crush the 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. Press down firmly with the bottom of a straight glass.
Preparing the Cream and Baking
In a large bowl, beat the cream cheese with a hand mixer for 60-90 seconds until smooth. Gradually add the 4 eggs, mixing continuously, then incorporate the sour cream, 100 g of granulated sugar, and vanilla sugar. Mix for a few more seconds until combined.
Chef's tip
Instead of making the glaze at home, you can use ready-made caramel topping or dulce de leche. If you prefer not to use glaze, increase the amount of sugar in the cheesecake mixture by 50 g.
Ingredients
Nutritional values
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25 min
Under an hour
