Caramel Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">250g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">For the cheesecake filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">200ml sour cream, at room temperature</li><li class="ingredients-single-item">For the caramel topping:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">90g unsalted butter, diced</li><li class="ingredients-single-item">120ml double cream (heavy cream)</li><li class="ingredients-single-item">1/2 tsp sea salt (optional, for salted caramel)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/320°F). Double-wrap the outside of your springform pan with heavy-duty aluminum foil, ensuring it comes up the sides. This crucial step prevents water from seeping into your cheesecake during baking in the water bath.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until you have fine crumbs. Mix in the melted butter and sugar until the mixture resembles wet sand. Press firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a glass to compact it tightly – this prevents a crumbly base. Bake for 10 minutes until lightly golden, then set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce oven temperature to 150°C (130°C fan/300°F). In a large bowl, beat the cream cheese with an electric mixer until completely smooth with no lumps – this is essential for a silky texture. Add the sugar and beat for 2-3 minutes until light and fluffy. The extended beating time incorporates air, creating a lighter cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Overmixing after adding eggs can trap air bubbles that cause cracks. Gently fold in the vanilla extract and sour cream until just combined. The sour cream adds tanginess to balance the sweetness and contributes to a velvety texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the batter over the cooled base. Tap the pan gently on the counter several times to release any air bubbles. Place the wrapped cheesecake pan in a large roasting tin. Fill the roasting tin with hot water until it reaches halfway up the sides of the cheesecake pan, creating a water bath (bain-marie). This provides gentle, even heat and humid conditions that prevent cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 1 hour to 1 hour 10 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. Do not open the oven during baking as temperature fluctuations can cause cracks. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour. This slow cooling prevents the dramatic temperature change that causes sinking and cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the oven and water bath, peel off the foil, and let the cheesecake cool completely at room temperature. Cover and refrigerate for at least 6 hours, preferably overnight. The patience required here is rewarded with perfect texture and flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the caramel topping, place the sugar in a heavy-bottomed saucepan over medium heat. Watch it carefully as it melts – do not stir, but you can gently swirl the pan. When the sugar has completely melted and turned a deep amber color (like maple syrup), carefully add the butter – it will bubble vigorously, so stand back! Whisk until the butter is fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and slowly pour in the cream while whisking constantly (be careful as it will bubble up again). Add the salt if using and whisk until smooth. Let the caramel cool for 10-15 minutes until thickened but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Run a knife around the edge of the chilled cheesecake and release the springform. Pour the caramel over the top, using an offset spatula to spread it evenly, leaving about 1cm from the edge (the caramel will spread naturally). Refrigerate for at least 1 hour to set the caramel before serving. For clean slices, dip your knife in hot water and wipe dry between cuts.</li></ol>