– 200g graham crackers or digestive biscuits – 100g melted butter – 500g cream cheese – 200g sugar – 3 large eggs – 200ml heavy cream – 1 tsp vanilla extract – 150g salted caramel sauce – Pinch of sea salt
Crush biscuits and mix with melted butter. Press into a springform pan to form the crust. Chill in the fridge while you prepare the filling.
Beat cream cheese and sugar until creamy. Add eggs one at a time, then mix in heavy cream and vanilla until smooth and lump-free.
Pour the filling over the crust. Bake at 160°C (320°F) for 50–60 minutes until set but slightly jiggly in the center, then let it cool.
Refrigerate the cheesecake for at least 4 hours. Once set, pour salted caramel over the top and spread evenly using a spatula or spoon.
Sprinkle a pinch of sea salt before serving. Slice and enjoy the rich, creamy cheesecake with that perfect sweet and salty caramel finish.
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