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Ingredients
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Crust
Cheesecake Filling
Rosemary Caramel
Method
Crust Preparation
- 1
Make the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Cheesecake Filling
- 2
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until fully combined. Add sour cream and vanilla extract, mixing until smooth. Incorporate the eggs one at a time, mixing well after each addition.
- 3
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and let it cool completely before refrigerating for at least 4 hours, preferably overnight.
Rosemary Caramel Preparation
- 4
Make the rosemary caramel
In a saucepan over medium heat, add the granulated sugar and cook until it melts and turns amber in color. Carefully add the heavy cream and butter, stirring until smooth. Add the finely chopped rosemary and salt to taste. Let cool slightly before drizzling over the cheesecake.