Gooey Caramel Cheesecake Recipe

Prepare pan

Preheat the oven to 170°C (335°F). Lightly grease the base and sides of a 23cm (9-inch) springform pan. Line the base with parchment paper.

Put the crushed digestive biscuits into a large bowl. Stir in the melted butter, brown sugar and a pinch of salt until all crumbs are evenly moistened and the mixture holds together when pressed.

Press the crumb mixture evenly into the base of the prepared pan using the back of a spoon or the base of a measuring cup to compact it. Chill in the fridge for 15 minutes while you make the caramel and filling.

Bake the chilled base for 10 minutes until set and slightly golden. Remove from oven and allow to cool slightly while you prepare the caramel. Leave oven on.

Make a salted caramel: place the granulated sugar in an even layer in a medium, heavy-based saucepan over medium heat. Without stirring, allow the sugar to melt and caramelize. You can gently swirl the pan occasionally to even out coloring; if small unmelted patches remain, use a heatproof silicone spatula gently to move them toward the melt.

Once the sugar is a deep amber color, carefully add the butter (it will splutter). Whisk until the butter is fully incorporated.

Remove the pan from the heat and slowly whisk in the cream until smooth (mixture will bubble vigorously). Stir in the sea salt. Allow the caramel to cool for 10–15 minutes until thickened but still pourable.

Pour about two-thirds of the caramel over the pre-baked biscuit base and spread to an even layer. Reserve the remaining caramel in a heatproof bowl (or jar) to swirl into the filling and to serve with the cake later. Chill the base with caramel in the fridge for 10 minutes to set while you make the filling.

Reduce oven temperature to 150°C (300°F).

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and lump-free, about 2–3 minutes. Scrape down the bowl as needed.

Add the caster sugar and brown sugar and beat until combined and slightly fluffy, about 1–2 minutes.

Beat in the eggs one at a time on low speed, mixing each egg just until incorporated. Do not overmix (to avoid excess air which can cause cracks).

Mix in the sour cream, vanilla extract, cornstarch and a pinch of salt until smooth. If the reserved caramel has cooled to a thicker consistency, take 3–4 tablespoons and fold it gently into the filling to create subtle caramel ribbons. Leave the remainder of the caramel for topping.

Pour the filling over the chilled biscuit base with caramel, smoothing the top with an offset spatula. If you folded in caramel ribbons, you can drag a skewer through the surface to create a marbled effect.

Bake the cheesecake in the preheated 150°C oven for 55–70 minutes. The edges should be set and lightly golden while the center still has a slight wobble (it will firm as it cools).

Turn off the oven and crack the door open. Leave the cheesecake in the oven to cool gradually for 1 hour (this helps prevent cracking).

After the hour, remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan (this prevents the cake from sticking as it cools and cracking). Allow to cool to room temperature, then refrigerate for at least 6 hours, preferably overnight.

When ready to serve, remove the springform collar. If desired, warm the reserved caramel slightly to make it pourable (microwave in 10-second bursts, stirring between) and spoon over the top of the chilled cheesecake, letting some drip down the sides. Scatter sea salt flakes over the top if you like a salted contrast.

Cut the cheesecake with a hot, dry knife (wipe and reheat between slices for clean cuts). Serve each slice with a drizzle of pouring cream and extra warm caramel on the side.

Leftovers: store refrigerated in an airtight container for up to 3 days. Rewarm extra caramel before serving again.