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.

Giant's Causeway Sea Salted Caramel Cheesecake

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

  1. Preheat the oven to 160°C (320°F).
  2. 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.
  3. Spread the sea salted caramel sauce over the biscuit base.
  4. 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.
  5. Pour the cream cheese mixture over the caramel layer in the pan.
  6. Bake for 1 hour, or until the cheesecake is set but slightly wobbly in the center.
  7. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
  8. 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