Salted Caramel Baked Cheesecake

Name: Salted Caramel Baked Cheesecake
Yield: 1 cake
Cuisine: South African
Ingredients: The salted caramel; 270 g Nataniel Caramel Blondie Sauce; 1/4 cup cream; 1 teaspoon sea salt flakes; The cheesecake; 250 g crushed Tennis biscuits; 100 g salted butter, melted; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; 500 g cream cheese, room temperature; 2 tablespoons brown sugar; 2 teaspoons teaspoon vanilla essence; 200 ml sour cream; 3 large eggs, room temperature

Kelly Fouche @cook_16791374

Cape Town

When you turn 40, you need a cake and not just any old cake will do. You need a cake that shows how loved you are and how special you are. So, even though I'm not a baker, I gave myself the challenge of baking a cheesecake for my very special husband. It wasn't very pretty, but it was super delicious! Recipe tweaked from sugarsaltmagic.com

Kelly Fouche @cook_16791374

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Ingredients

1 cake

The salted caramel
270 gNataniel Caramel Blondie Sauce
1/4 cupcream
1 teaspoonsea salt flakes
The cheesecake
250 gcrushed Tennis biscuits
100 gsalted butter, melted
1/2 teaspooncinnamon
1/2 teaspoonground ginger
500 gcream cheese, room temperature
2 tablespoonsbrown sugar
2 teaspoonsteaspoon vanilla essence
200 mlsour cream
3large eggs, room temperature

Saved

Steps

1

For the salted caramel, combine the caramel sauce, cream and salt in a small pot. Stir until smooth. Allow to cool. Save 1/4 cup of the caramel for drizzling.
2

Spray an 8 inch round spring form tin with some Spray and Cook. In a food processor bring the biscuits to fine crumbs. Mix in the cinnamon and ginger and add the melted butter. Blitz one more time to combine completely. Tip the mixture into your prepared tin and press down all over the base and up the sides.
3

In a mixing bowl, beat the cream cheese, the remaining caramel and sugar until smooth and creamy.
4

Add the eggs, then the vanilla essence and beat until well incorporated. Beat for a further 2 minutes on a low to medium setting. Add the sour cream and beat until just combined.
5

Pour the filling into the biscuit base and smooth over the top as much as possible.
6

Place the tin onto the middle shelf of the oven. Bake for around 80 minutes or until the centre is almost set. There should be a very slight wobble in the centre. Let cool at room temperature for at least 45 minutes. Finally, transfer to the fridge to cool completely.
7

To serve, mix a little water into the leftover caramel and heat for 15 seconds in the microwave. Drizzle over the top of the cake and the slices once served.