Salted Caramel Baked Cheesecake

4 mins
Serves 1
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Directions

  1. 1Whizz the biscuits and crunchies up in a food processor until fine.
  2. 2Whizz the biscuits and crunchies up in a food processor until fine.
  3. 3Whizz the biscuits and crunchies up in a food processor until fine.
  4. 4Pour them into the bottom of the lined tin. Add the melted butter and mix really well.
  5. 5Pour them into the bottom of the lined tin. Add the melted butter and mix really well.
  6. 6Pour them into the bottom of the lined tin. Add the melted butter and mix really well.
  7. 7Push down the base with the back of a spoon.
  8. 8Push down the base with the back of a spoon.
  9. 9Push down the base with the back of a spoon.
  10. 10Pop in the fridge whilst you make the filling.
  11. 11Pop in the fridge whilst you make the filling.
  12. 12Pop in the fridge whilst you make the filling.
  13. 13Preheat the fan oven to 120 degrees C.
  14. 14Preheat the fan oven to 120 degrees C.
  15. 15Preheat the fan oven to 120 degrees C.
  16. 16In a large bowl whisk together the cream cheese, sugar, crème fraiche, vanilla and corn flour until smooth. Now whisk in the egg yolks.
  17. 17In a large bowl whisk together the cream cheese, sugar, crème fraiche, vanilla and corn flour until smooth. Now whisk in the egg yolks.
  18. 18In a large bowl whisk together the cream cheese, sugar, crème fraiche, vanilla and corn flour until smooth. Now whisk in the egg yolks.
  19. 19Pour the filling into the cheesecake mould and gently shake and wiggle the tin to even it out.
  20. 20Pour the filling into the cheesecake mould and gently shake and wiggle the tin to even it out.
  21. 21Pour the filling into the cheesecake mould and gently shake and wiggle the tin to even it out.
  22. 22Place on a baking tray and bake in the oven for 1 hour 30.
  23. 23Place on a baking tray and bake in the oven for 1 hour 30.
  24. 24Place on a baking tray and bake in the oven for 1 hour 30.
  25. 25When the time is up the cheesecake should be slightly wobbly in the middle. Turn the oven off and leave to cook in the oven, this stops the cheesecake from sinking in the middle.
  26. 26When the time is up the cheesecake should be slightly wobbly in the middle. Turn the oven off and leave to cook in the oven, this stops the cheesecake from sinking in the middle.
  27. 27When the time is up the cheesecake should be slightly wobbly in the middle. Turn the oven off and leave to cook in the oven, this stops the cheesecake from sinking in the middle.
  28. 28Once cool you can transfer it to the fridge to chill for at least 3 hours.
  29. 29Once cool you can transfer it to the fridge to chill for at least 3 hours.
  30. 30Once cool you can transfer it to the fridge to chill for at least 3 hours.
  31. 31To make the caramel, put the caster sugar in a pan with the water and put on a medium/high heat. Don’t stir it, allow the sugar to dissolve.
  32. 32To make the caramel, put the caster sugar in a pan with the water and put on a medium/high heat. Don’t stir it, allow the sugar to dissolve.
  33. 33To make the caramel, put the caster sugar in a pan with the water and put on a medium/high heat. Don’t stir it, allow the sugar to dissolve.
  34. 34Once the sugar has dissolved and it starts to boil you can gently move the pan around. Keep boiling until you get a light golden colour.
  35. 35Once the sugar has dissolved and it starts to boil you can gently move the pan around. Keep boiling until you get a light golden colour.
  36. 36Once the sugar has dissolved and it starts to boil you can gently move the pan around. Keep boiling until you get a light golden colour.
  37. 37Now take off the heat and carefully whisk in the cream and butter.
  38. 38Now take off the heat and carefully whisk in the cream and butter.
  39. 39Now take off the heat and carefully whisk in the cream and butter.
  40. 40Once mixed and silky and shiny stir in the salt.
  41. 41Once mixed and silky and shiny stir in the salt.
  42. 42Once mixed and silky and shiny stir in the salt.
  43. 43Allow to cool slightly.
  44. 44Allow to cool slightly.
  45. 45Allow to cool slightly.
  46. 46Pour the caramel over the top of the cheesecake and spread to the edges.
  47. 47Pour the caramel over the top of the cheesecake and spread to the edges.
  48. 48Pour the caramel over the top of the cheesecake and spread to the edges.
  49. 49Now make shavings of the caramac bar or you can finely chop it or grate it.
  50. 50Now make shavings of the caramac bar or you can finely chop it or grate it.
  51. 51Now make shavings of the caramac bar or you can finely chop it or grate it.
  52. 52Sprinkle on top to the cheesecake.
  53. 53Sprinkle on top to the cheesecake.
  54. 54Sprinkle on top to the cheesecake.

Ingredients

  • 360 g digestive biscuits
  • 360 g digestive biscuits
  • 360 g digestive biscuits
  • 3 crunchies
  • 3 crunchies
  • 3 crunchies
  • 150 g unsalted butter
  • 150 g unsalted butter
  • 150 g unsalted butter
  • 600 g cream cheese
  • 600 g cream cheese
  • 600 g cream cheese
  • 150 g caster sugar
  • 150 g caster sugar
  • 150 g caster sugar
  • 200 g cr\]eme fraiche
  • 200 g cr\]eme fraiche
  • 200 g cr\]eme fraiche
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 4 tbsp corn flour
  • 4 tbsp corn flour
  • 4 tbsp corn flour
  • 4 large egg yolks
  • 4 large egg yolks
  • 4 large egg yolks
  • 1 small caramac bar
  • 1 small caramac bar
  • 1 small caramac bar
  • 100 g caster sugar
  • 100 g caster sugar
  • 100 g caster sugar
  • 4 tbsp water
  • 4 tbsp water
  • 4 tbsp water
  • 80 ml double cream
  • 80 ml double cream
  • 80 ml double cream
  • 20 g unsalted butter
  • 20 g unsalted butter
  • 20 g unsalted butter
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt

Equipment

food processor9 inch springform cheesecake mouldspoonwhiskbaking trayovenpanpallet knife
Salted Caramel Baked Cheesecake | Clip Recipe