Description
A rich and creamy caramel cheesecake with a buttery crust.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200ml caramel sauce
- 150ml double cream
Instructions
- Preheat the oven to 160°C.
- Crush the biscuits and mix with melted butter. Press into a springform tin.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Mix in vanilla extract and 100ml caramel sauce.
- Pour the mixture over the biscuit base.
- Bake for 45 minutes. Let it cool, then refrigerate for 4 hours.
- Whip the double cream and spread over the cheesecake. Drizzle with remaining caramel.
Notes
- Use room temperature cream cheese for smoother batter.
- Chill the cheesecake thoroughly before serving.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: caramel cheesecake dessert recipe