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.
Crumble the caramelized biscuits in a blender or place them in a bag and crush them finely 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. Press down firmly with the bottom of a glass.
In a large bowl, beat the cream cheese 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 for a few more seconds until smooth. Pour the mixture over the biscuit layer and bake 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 want to omit the glaze entirely, increase the amount of sugar in the cream mixture by 50 g.
Ingredients
Nutritional values
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25 min
Under an hour
