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Caramel Cheesecake Recipe (8-inch round pan)
Ingredients (Base)
200g digestive biscuits (crushed)
80g melted butter
Ingredients (Cheesecake Filling)
500g cream cheese (softened)
150g caster sugar
200ml sour cream (or whipping cream)
3 large eggs
1 tsp vanilla extract
Ingredients (Caramel Sauce)
200g sugar
60ml water
100g butter
120ml heavy cream
Pinch of salt
Method
Base:
1. Mix crushed biscuits + melted butter, press into springform pan. Chill.
Filling:
1. Beat cream cheese + sugar until smooth.
2. Add eggs one by one, mix well.
3. Add sour cream + vanilla, beat until creamy.
4. Pour onto prepared base.
5. Bake at 160°C for 45–55 mins (water bath method recommended).
6. Cool completely, then chill 4 hours or overnight.
Caramel Sauce:
1. Heat sugar + water until golden amber.
2. Add butter, whisk until melted.
3. Slowly add cream (careful, it will bubble). Stir smooth.
4. Add pinch of salt → let cool slightly.
Finish:
Pour cooled caramel sauce over chilled cheesecake.
Decorate with whipped cream or caramel drizzle
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