Salted Caramel Cheesecake

Name: Salted Caramel Cheesecake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Ingredients: sunflower oil, to grease; 175 g bourbon biscuits; 700 g full-fat cream cheese, at room temperature; 200 g caster sugar; 397g tin Carnation caramel; 3 medium eggs; sea salt flakes, to sprinkle

This baked cheesecake recipe will delight kids and adults alike.

By The GH Kitchen TeamPublished: 11 April 2016

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Preparation Notes: 25min, plus cooling and chilling

Cooking Notes: about 45min

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Yields:

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Ingredients

sunflower oil, to grease
175 g bourbon biscuits
700 g full-fat cream cheese, at room temperature
200 g caster sugar
397g tin Carnation caramel
3 medium eggs
sea salt flakes, to sprinkle

Directions

1. Step 1
  Preheat oven to 160°C (140°C fan) mark 3 and put a roasting tin filled with hot water in the bottom of the oven. Grease a 20.5cm diameter round springform cake tin with oil and line the base and sides with baking parchment.
2. Step 2
  Whizz the biscuits to fine crumbs in a food processor. Add 2tbsp oil and pulse to combine. Press mixture into base of the tin and chill until needed.
3. Step 3
  In a large bowl, mix together the cream cheese, sugar and 200g of the caramel until smooth. Add the eggs and mix until just incorporated (try not to add too much air); pour into the cake tin.
4. Step 4
  Put the tin into the oven on the shelf above the roasting tin. Bake for 45min, then turn off the oven (without opening the door) and let the cheesecake cool completely (about 2hrs). Once cool, chill in the fridge (still in tin) for at least 4hr.
5. Step 5
  To serve, carefully remove the cheesecake from the tin and transfer to a board or plate. Mix remaining caramel to loosen, then drizzle over the cheesecake. Sprinkle with a little salt, if you like, and serve in slices.
  
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GH Tip

This cheesecake is best made a day ahead. Don’t be tempted to open the oven door after the initial cooking time – gentle cooling helps to prevent cracks in the cheesecake.

Per Serving:

Calories: 791
Fibre: 0 g
Total carbs: 67 g
Sugars: 60 g
Total fat: 54 g
Saturated fat: 31 g
Protein: 9 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time