Baked caramel cheesecake
The caramel in this cheesecake gives the classic dessert a creamy sweetness that pairs beautifully with the buttery biscuit base.
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Cooking tools:
- Springform pan
- Stand mixer
- Food processor
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Baking sheet
- Spatula
- Refrigerator
Ingredients
- 250 grams packet butternut snap biscuits
- 1/2 cup (60g) almond meal (ground almonds)
- 1/4 teaspoon teaspoon ground nutmeg
- 100 grams butter, melted
- 1 cup (220g) caster sugar
- 1/2 cup (125ml) water
- 750 grams cream cheese, chopped
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup (240g) sour cream
- 1/4 cup (55g) caster sugar
- 1/2 teaspoon vanilla extract
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