salted caramel cheesecake recipe 🍮🫶🏼 #Recipe #baketok #cheesecake Ingredients 🧈 For the crust 130g crushed biscuits (about 1 cup) 75g melted butter (about 5 tbsp) For the cheesecake 300g cream cheese (about 1 ¼ cups) 100g granulated sugar (½ cup) 1 tsp vanilla extract 30g cornstarch (3 tbsp) 2 large eggs 200g sour cream (¾ cup) 160ml heavy cream (⅔ cup) For the caramel sauce (I have another video on my account with the filmed recipe if you want to see it!) 160g sugar (¾ cup) 250g heavy cream (1 cup) 80g butter (⅓ cup) A pinch of salt Instructions 📝 Start with the caramel sauce. In a saucepan, melt the sugar over medium heat without stirring, just gently swirling the pan until it turns a deep amber color. Carefully pour in the warm heavy cream in three additions while stirring constantly (it will bubble up, that’s normal). Add the butter and a pinch of salt, then mix until smooth. Let it cool to room temperature. Crush the biscuits into fine crumbs and mix with the melted butter until well combined. Press the mixture into the base and slightly up the sides of a greased and parchment-lined 16 cm (6-inch) springform pan. Let it chill in the fridge. In a bowl, whisk the eggs, sugar, heavy cream, and vanilla extract together until combined. Add the cream cheese, cornstarch, and sour cream, and mix just until smooth, avoid overmixing to prevent cracks. Set aside. Pour the cheesecake batter into the prepared pan. Place the pan in a larger baking dish filled with hot water (a water bath) and bake for 30 minutes at 180°C (350°F), then reduce the temperature to 160°C (320°F) and bake for another 40 minutes. Once done, turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open. Let it cool completely at room temperature, then refrigerate for at least 2-3 hours or overnight for best results. Pour the caramel sauce over the chilled cheesecake, smooth the top, and enjoy! - @sabsweets