• Portions: 6-8
  • Prep Time: 45 minutes
  • Cooking Time: 1 hour

Baked Caramel Cheesecake

Have you seen a salted caramel cheesecake this luscious? Us neither! Get a #TasteOfTheCountry with Stork and well-known foodie, Natasha Maseko (natashas.eats) with this simple baked salted caramel cheesecake recipe.

You can do it

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Ingredients

Salted Caramel

250 grams (1 Cup) White sugar
6 Tbsp (90 grams) Stork Baking Margarine, room temperature
1/2 cup (125ml) Full cream, room temperature
1 tsp Salt

Tennis Biscuit Crust

200 grams Tennis biscuit crumbs (1 packet of Tennis Biscuits)
1/4 cup (60 grams) White sugar
5 Tbsp (70 grams) Stork Baking Margarine, melted

Cheesecake Filling

Two 250 gram blocks (500 grams) Full-fat cream cheese, softened to room temperature
1 cup (250 grams) White sugar
1/2 cup (125 grams) of Salted caramel
1 cup (250 grams) Full-fat sour cream, at room temperature
1 tsp Vanilla essence
2 Eggs, room temperature
2 Tbsp of Cake flour, sifted

Tips & Variations

For neat slices, wipe the knife clean and dip into warm water between each slice.

Serve cheesecake with salted caramel and desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Store the caramel for up to 1 month in the refrigerator. It will solidify so reheat in the microwave or on the stove to desired consistency.