Caramel Cheesecake

👨‍🍳 Method

For the Crumb Crust

1. 1
   Grind the biscuits into fine crumbs in a food processor.

   Food processor
2. 2
   Add the butter (melted) and mix well.
3. 3
   Press the mixture into the bottom of a 24 cm springform pan and chill 30 minutes.

   Springform panRefrigerator

   💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.

To assemble

1. 4
   Preheat the oven to 160°C (320°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Whip the cheese with the sugar to a smooth cream.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
3. 6
   Add the eggs one at a time, mixing after each one just until it is absorbed.
4. 7
   Add the sour cream and vanilla and mix on low speed, just until the mixture is uniform.
5. 8
   Pour the mixture over the base in the pan.

   Baking pan
6. 9
   Bake 50 minutes, until the edges are set and the center just wobbles slightly.

   ⚙ BakingOvenBaking pan

   💡Run a knife around the edges halfway through baking and again when it comes out of the oven: the cake shrinks as it cools, and edges that stick make it crack.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 10
   Turn off the oven, open the door slightly and leave the cake inside 1 hour.

   Oven

   💡Gradual cooling in the turned-off, open oven keeps the top of the cake smooth, without cracks.
8. 11
   Melt the sugar on its own in a pot over medium heat, swirling the pot without stirring, until the caramel is smooth and amber.

   StoveSmall saucepan
9. 12
   Heat the cream and pour it slowly into the caramel, stirring.

   Small saucepan

   💡Pour the cream in slowly: it bubbles up hard when it meets the caramel, and all at once it boils over.
10. 13
    Add the butter and salt and stir until the sauce is smooth and glossy.
11. 14
    Let the sauce cool and pour it over the cooled cake.
12. 15
    Chill in the fridge at least 4 hours, preferably overnight.

    Refrigerator