Ingredients
Scale
For the crust:
- 250 g digestive biscuits
- 100 g butter, melted
For the cheesecake filling:
- 600 g cream cheese, room temperature
- 200 g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 120 ml heavy cream
For the caramel topping:
- 150 g brown sugar
- 60 g butter
- 2 tbsp non-alcoholic bourbon flavoring or vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F) and lightly grease a 23 cm (9-inch) springform pan.
- Crush Biscuits: Crush 250 g of digestive biscuits into fine crumbs using a food processor or by rolling them in a sealed bag.
- Make Crust: Mix the biscuit crumbs with 100 g melted butter until combined. Press evenly into the bottom of the pan and bake for 10 minutes. Let it cool completely.
- Beat Cream Cheese: In a large bowl, beat 600 g cream cheese with 200 g granulated sugar until smooth and creamy.
- Add Eggs: Add 3 eggs one at a time, mixing gently after each addition to maintain a light texture.
- Incorporate Flavors: Stir in 1 tsp vanilla extract and 120 ml heavy cream until fully blended.
- Bake Cheesecake: Pour the filling over the cooled crust, smooth the top, and bake at 175°C (350°F) for 50–60 minutes until the center is slightly jiggly. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Prepare Caramel Topping: In a saucepan, combine 150 g brown sugar and 60 g butter over medium heat. Stir until golden brown, remove from heat, and mix in 2 tbsp non-alcoholic bourbon flavoring or vanilla extract.
- Add Topping and Serve: Pour the slightly cooled caramel over the chilled cheesecake. Slice with a sharp knife dipped in hot water and optionally garnish with nuts, chocolate, or fresh fruit.
Notes
Use room-temperature ingredients for smooth texture.
Chill crust slightly before pressing to ensure firmness.
Caramel can be prepared ahead and gently reheated before serving.
For mini cheesecakes, adjust baking time to 20–25 minutes.
- Prep Time: 25
- Cook Time: 60