Description
A delightful treat that combines the richness of cream cheese with a crispy caramel topping, perfect for gatherings and special occasions.
Ingredients
- 170 g digestive biscuits
- 100 g butter, melted
- 900 g cream cheese, softened to room temperature
- 200 g caster sugar
- 160 g sour cream
- 1 ½ teaspoons vanilla extract
- Pinch of salt
- 4 large eggs, room temperature (lightly beaten)
- 50 g granulated sugar
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form an even layer.
- Bake the crust for about 10 minutes or until lightly golden. Remove and allow to cool.
- In a large bowl, beat the cream cheese and caster sugar until smooth.
- Add the sour cream, vanilla extract, and a pinch of salt, mixing well.
- Gradually add the beaten eggs, stirring until just incorporated.
- Pour the cheesecake mixture over the cooled crust in the springform pan.
- Bake for 50-60 minutes, until the edges are set but the center still has a slight jiggle.
- Once cooled, sprinkle granulated sugar evenly over the top of the cheesecake.
- Use a kitchen torch to caramelize the sugar until golden and crispy. If you don’t have a torch, place it under the broiler for a few minutes, watching carefully to avoid burning.
Notes
Allow the cheesecake to cool completely before adding the topping. It can last in the refrigerator for about 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American