Salted Caramel Cheesecake

Updated at: Thu, 24 Aug 2023 21:34:29 GMT

Step 1

Preheat oven to 160°C (140°C fan) mark 3 and put a roasting tin filled with hot water in the bottom of the oven. Grease a 20.5cm (8in) diameter round springform cake tin with oil and line the base and sides with baking parchment.

Step 2

Whiz the biscuits to fine crumbs in a food processor. Add 2tbsp oil and pulse to combine. Press mixture into base of the tin and chill until needed.

Step 3

In a large bowl, mix together the cream cheese, sugar and 200g (7oz) of the caramel until smooth. Add the eggs and mix until just incorporated (try not to add too much air); pour into the cake tin.

Step 4

Put the tin into the oven on the shelf above the roasting tin. Bake for 45min, then turn off the oven (without opening the door) and let the cheesecake cool completely (about hrs). Once cool, chill in the fridge (still in tin) for at least 4hr.

Step 5

To serve, carefully remove the cheesecake from the tin and transfer to a board or plate. Mix remaining caramel to loosen, then drizzle over the cheesecake. Sprinkle with a little salt, if you like, and serve in slices.

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