You will need:
300 g shortbread cookies;
150g butter (120g for the base, 30g for the filling);
630g of cream cheese;
160g granulated sugar;
3 eggs (large);
5 drops of vanilla essence;
For salted caramel:
105 g granulated sugar;
43 g butter;
60 ml 35% cream;
1 tsp. salt (preferably sea salt).
Servings: 8
Calorie content: 687 kcal/porc.
Cooking Time: 1 hour
How to cook:
Prepare the base for the cheesecake the classic way: make cookie crumbs and add melted butter. Form the cake into a baking tin. Place on medium high in the oven and bake for 10 minutes at 170 °C.
Make the salted caramel. Pour the granulated sugar into a saucepan and place over a low heat. When the sugar begins to melt, stir it until it takes on a deep amber color. Then add the butter and stir well until it melts. Remove from the stove and add the salt. Without stopping to stir, lightly pour the cream into the melted sugar. The mixture should become puffy and frothy. Stir until smooth, velvety texture and leave to cool.
Meanwhile, beat the cheese with the sugar, eggs, melted butter and vanilla extract until fluffy. Transfer the mass to the crust and send it to bake in the oven at 160 ° C. It will take about 60-75 minutes to cook in a water bath.
After it has cooled completely, drizzle the cheesecake with salted caramel and leave it to stand in the refrigerator overnight.
