Salted Caramel Cheesecake
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 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 edges. Use a flat-bottomed glass 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 the sour cream, 100 g of granulated sugar, and 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 at home, 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.
Ingredients
Nutritional values
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25 min
Under an hour
