Caramel Cheesecake
🍰 Caramel Cheesecake – a decadent and creamy dessert perfect for sweet moments! 🌟 Nutritional Benefits: Cream cheese provides protein and calcium essential for bone health, while caramel adds a sweet, comforting touch. 💡 Quick Tip: For an extra flavor boost, sprinkle a pinch of sea salt over the…
Ingredients
- 280 g digestive biscuits
- 90 g butter
- 230 g white chocolate
- 110 g double cream
- 700 g cream cheese
- 200 g sugar
- 5 eggs
- 1 natural vanilla extract
- 1 pinch salt
Caramel Sauce
- 200 g double cream
- 140 g brown sugar
- 30 g butter
- 1 teaspoon lemon juice
Instructions
Preheat oven to 160°C. Grease and line base and sides of a springform tin (Ø 26 cm).
Place butter in mixing bowl and melt 2 min/90°C/speed 1.
Add biscuits then chop 15 sec/speed 8. Transfer to prepared tin, pressing down with the back of a spoon forming an even layer over base, then push mixture evenly halfway up sides of tin. Set aside in fridge. Clean mixing bowl and make filling.
Add cream then melt 3 min 30 sec/50°C/speed 2. Scrape down sides of mixing bowl with spatula.
Add cream cheese and sugar then beat 20 sec/speed 5.5.
Add eggs, vanilla extract and salt then mix 15 sec/speed 6. Place tin on a large baking tray then pour mixture into tin over biscuit base. Bake for 1 hour (160°C) until browned and risen with a slight wobble.
Leave in tin on a wire rack to cool completely - the cheesecake will sink considerably. Once cool, chill in fridge for at least 4 hours. Meanwhile, make caramel sauce.
Once cool and cheesecake has set, pour caramel sauce over center of cheesecake.
White Chocolate Filling
Place chocolate in mixing bowl and grate 5 sec/speed 10.
Caramel Sauce
Place brown sugar, cream, soft butter and lemon juice in mixing bowl then cook 10 min/120°C/speed 2. Transfer to a bowl and set aside to cool.