A luscious cheesecake with a buttery cookie crust, smooth cream-cheese filling infused with caramel flavor, and a generous homemade caramel sauce topping. The contrast of creamy cake + sweet-salted caramel = irresistible.
Ingredients
Yields about 12 slices (9-inch / 23 cm springform pan)
For the Crust
250 g (about 9 oz) digestive biscuits or graham cracker crumbs (or equivalent)
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50–75 g (approx ½ cup) melted unsalted butter
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2–3 Tbsp granulated sugar (optional)
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A pinch of salt (to balance)
For the Filling
800 g full-fat cream cheese, room temperature
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150-200 g granulated sugar (or a mix of granulated + brown sugar)
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200-g sour cream (or yoghurt) at room temp
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1½ Tbsp cornstarch (or 2 Tbsp flour) for stability
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2½-4 large eggs, room temperature, added one at a time
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1 ½-2 tsp vanilla extract or paste
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~100-150 g (≈ ½-⅔ cup) caramel (either homemade or store-bought) swirled into the batter
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For the Homemade Caramel Sauce Topping
1 cup (≈200 g) granulated sugar
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