Caramel Cheesecake Dessert (Print)

Smooth cheesecake with a buttery crust and crispy caramel topping that shatters when tapped.

# Ingredients:

01 - 50g white sugar for the topping.
02 - 4 large eggs, room temperature.
03 - 1 1/2 tsp vanilla essence.
04 - 160g sour cream.
05 - 200g superfine sugar.
06 - 900g soft cream cheese.
07 - 100g melted butter.
08 - 170g graham crackers, crushed.

# Steps:

01 - Smash crackers, combine with butter, and pack into a 9-inch springform tin.
02 - Whisk cream cheese until creamy. Add superfine sugar, sour cream, and vanilla. Blend in eggs slowly.
03 - Bake at 325F (160C) for 50-60 minutes. Edges should firm up while the center stays wobbly.
04 - Let it cool 10 minutes, loosen the edges, and chill for 4+ hours.
05 - Dust sugar across the top, caramelize with torch, and wait for it to harden before eating.

# Notes:

01 - Works fine without the sugar crust on top.
02 - Tastes best after chilling overnight.

Back