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Salted Caramel Cheesecake
Dessert

Salted Caramel Cheesecake

3 hPour 12Nutri-Score D€€
par @teakandthyme13 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • Biscoff cookies (finely crushed)Boulangerie250 g
  • Butter (melted)Produits laitiers100 g
  • Cream cheese (at room temperature)Produits laitiers700 g
  • Granulated sugarÉpicerie200 g
  • Sour cream (at room temperature)Produits laitiers200 g
  • Eggs (at room temperature)Produits laitiers3 morceaux
  • Vanilla extractÉpicerie10 ml
  • Lemon juice (freshly squeezed)Fruits et légumes15 ml
  • CornstarchÉpicerie15 g
  • Double creamProduits laitiers150 ml
  • Caster sugar (for the caramel)Épicerie200 g
  • Butter (cubed, for the caramel)Produits laitiers60 g
  • Sea salt flakesÉpices5 g

par portion

Nutrition

434kcal

Glucides
40 g
Protéines
7 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à charnière
  • Saladier
  • Casserole
  • Batteur électrique
  • Spatule
  • Four

pas à pas

Préparation

  1. Make the cookie crust

    • Crush the Biscoff cookies into fine crumbs and mix with the melted butter.
    • Press the mixture firmly into the base and up the sides of the springform pan.
    • Chill the crust while you prepare the filling.
    Étape 1

  2. Make the salted caramel sauce

    • Melt the caster sugar in a saucepan over medium heat until a deep amber caramel forms.
    • Remove from the heat and stir in the cubed butter until smooth.
    • Pour in the double cream, stir until silky, then stir in the sea salt flakes and let cool.
    Étape 2

  3. Make the cheesecake filling

    • Beat the cream cheese and granulated sugar until smooth and lump-free.
    • Mix in the sour cream, cornstarch, vanilla extract and lemon juice.
    • Add the eggs one at a time, mixing gently on low speed until just combined.
    Étape 3

  4. Bake the cheesecake

    • Pour the filling over the chilled crust and smooth the top.
    • Bake at 160 °C until the edges are set and the centre still has a slight wobble.
    • Turn off the oven and let the cheesecake cool inside with the door ajar, then chill completely.
    Étape 4

  5. Top with caramel and serve

    • Pour the cooled salted caramel sauce over the chilled cheesecake.
    • Spread it gently to the edges and sprinkle with a little extra sea salt flakes.
    • Slice and serve.
    Étape 5
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