Ingredients:
· 150 gr biscuits, crushed
· 80 gr butter, melted
· 700 gr cream cheese
· 100 gr caramel sauce + 50 more gr for drizzling on top
· 50 gr light brown sugar
· 3 eggs
· 2 tablespoons flour
· 2 teaspoons vanilla extract
· More caramel sauce for serving
Instructions:
· Preheat the oven at 180 C.
· Crush the biscuits using a plastic bag and a rolling pin or a chopper/ food processor.
· Mix the crushed biscuits with the melted butter.
· Pour the biscuit mixture into the pan and flatten well.
· Bake for 5 minutes.
· After 5 minutes, remove the tray from the oven and let it rest.
· In a mixing bowl, add the cream cheese, sugar and caramel sauce. Mix until incorporated.
· Then, one at a time, add the eggs and mix well.
· Add in vanilla extract and flour. Fold gently with a spatula to incorporate.
· Pour the cream cheese mixture into the pan. Drizzle 50 gr of caramel sauce on top. With the help of a skewer, gently swirl the caramel sauce creating a pattern.
· Place the pan onto another bigger tray. Add some boiling water in the bigger tray to prevent the cheesecake from cracking while baking.
· Bake for minimum one hour at medium-low heat.
· After baking, let it cool completely at room temperature.
· Refrigerate for a few hours at least or (recommended) overnight.
· Serve with a little more caramel sauce drizzled on top.
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