Giant's Causeway Sea Salted Caramel Cheesecake
Indulge in the rich and creamy flavors of Northern Ireland with this decadent Giant's Causeway Sea Salted Caramel Cheesecake. This luxurious dessert combines the traditional flavors of sea salted caramel with a creamy cheesecake filling, all atop a buttery biscuit base.
Ingredients
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 200g sea salted caramel sauce
- 600g cream cheese
- 200g granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Sea salt flakes, for garnish
Instructions
- Preheat the oven to 160°C (320°F).
- In a bowl, mix the crushed digestive biscuits with melted butter. Press the mixture into the base of a 9-inch springform pan. Chill in the fridge while preparing the filling.
- Spread the sea salted caramel sauce over the biscuit base.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the cream cheese mixture over the caramel layer in the pan.
- Bake for 1 hour, or until the cheesecake is set but slightly wobbly in the center.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle sea salt flakes over the top for garnish.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 35g
- Protein
- 6g
- Fat
- 30g
Supplies
9-inch springform pan Bowl Mixer Baking oven
Tools
Spatula Oven mitts
Serving suggestions
Serve chilled with a drizzle of extra sea salted caramel sauce.
Tips & tricks
For a smoother cheesecake, bring the cream cheese to room temperature before using.
Cost
$20