Preparation Notes: 25min, plus cooling and chilling
Cooking Notes: about 45min
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Yields:
8
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Ingredients
sunflower oil, to grease
175g
bourbon biscuits
700g
full-fat cream cheese, at room temperature
200g
caster sugar
397g tin Carnation caramel
3
medium eggs
sea salt flakes, to sprinkle
Directions
Step 1
Preheat oven to 160°C (140°C fan) mark 3 and put a roasting tin filled with hot water in the bottom of the oven. Grease a 20.5cm diameter round springform cake tin with oil and line the base and sides with baking parchment.
Step 2
Whizz the biscuits to fine crumbs in a food processor. Add 2tbsp oil and pulse to combine. Press mixture into base of the tin and chill until needed.
Step 3
In a large bowl, mix together the cream cheese, sugar and 200g of the caramel until smooth. Add the eggs and mix until just incorporated (try not to add too much air); pour into the cake tin.
Step 4
Put the tin into the oven on the shelf above the roasting tin. Bake for 45min, then turn off the oven (without opening the door) and let the cheesecake cool completely (about 2hrs). Once cool, chill in the fridge (still in tin) for at least 4hr.
Step 5
To serve, carefully remove the cheesecake from the tin and transfer to a board or plate. Mix remaining caramel to loosen, then drizzle over the cheesecake. Sprinkle with a little salt, if you like, and serve in slices.
This cheesecake is best made a day ahead. Don’t be tempted to open the oven door after the initial cooking time – gentle cooling helps to prevent cracks in the cheesecake.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
