Sea Salt Caramel Cheesecake

Overview

The first time I ate sea salt caramel cheesecake was in a coffee shop called Cedele. At that time, I discovered that salt and caramel can also be combined in such a wonderful way. Friends who have seen my previous lemon cheesecake will find it easy to make this cake, but the ingredients have changed. I hope everyone will also like this cake

Tags

• baking
• caramel cream sauce
• cream cheese
• digestive biscuits
• egg
• sour cream
• unsalted butter
• white sugar
• salt
• sea salt

Ingredients

Steps

1. 1 When the ingredients are ready, the cream cheese and sour cream must be softened at room temperature first. The caramel cream sauce needs to cool down slightly after being taken out of the refrigerator, so that it can be easier to mix well

   

2. 2 Preheat the oven to 150 degrees Celsius. Crush digestive biscuits, add sugar and melted butter and mix well

   

3. 3 Take out 6 to 9 cake cups, divide the digestive biscuits into equal parts and compact them, cover them with plastic wrap and put them in the refrigerator

   

4. 4 Beat the cream cheese until smooth, add sugar and mix well

   

5. 5 Beat in the eggs and stir until smooth

   

6. 6 Add sour cream

   

7. 7 Then add the caramel cream sauce and salt, stir until even

   

8. 8 Take out the biscuit base, divide the cream cheese filling equally, and bake in the oven for about 20 minutes

   

9. 9 The baked cake should be slightly hard on the edges but soft in the middle. Then cover the cooled cake with plastic wrap and refrigerate for a few hours or overnight

   

10. 10 When it is served, it is served with caramel cream sauce and sprinkled with a little sea salt. The salty caramel flavor leaves a fragrance on your lips and teeth