Caramel-Topped Baked Cheesecake
Ingredients:
For the crust:
• 1 ½ cups oat or digestive biscuits, crushed
• 3 tbsp melted butter
For the cheesecake filling:
• 600g cream cheese (room temperature)
• 1 cup granulated sugar
• 200 ml heavy cream
• 3 eggs
• 1 tsp vanilla extract
• 1 tbsp flour
For the caramel sauce:
• 1 cup granulated sugar
• ½ cup warm heavy cream
• 1 tbsp butter
• Pinch of salt (optional)
Instructions:
1 Prepare the crust:Mix crushed biscuits with melted butter. Press into a springform pan and chill for 10 minutes.
2 Make the filling:Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in cream, vanilla, and flour. Don’t overmix.
3 Bake: Bake at 180°C (350°F) for 45–50 minutes. The center should jiggle slightly. Cool completely, then refrigerate for 4–5 hours.
4 Caramel topping:Melt sugar in a pan over medium heat. Once amber-colored, slowly add warm cream (be careful — it will bubble), then stir in butter and salt. Let cool.
5 Assemble & serve:Pour cooled caramel sauce over the chilled cheesecake. Optional: garnish with salted peanuts or caramel shards.
