Salted Caramel Toffee Cheesecake

Ingredients

• 200 grams digestive biscuits or graham crackers, crushed
• 90 grams unsalted butter, melted (for crust)
• 0.3 teaspoons salt (for crust)
• 600 grams cream cheese, softened
• 150 grams granulated sugar
• 3 large eggs
• 150 grams sour cream
• 1 teaspoons vanilla extract
• 100 grams soft caramel sauce (for swirling)
• 80 grams toffee bits
• 60 grams caramel sauce (for topping)
• 0.5 teaspoons flaky sea salt (for topping)

Method

1. 01

   Make the crust: Mix the crushed digestive biscuits, melted butter, and salt. Press firmly into the base of a lined 8-inch springform pan. Bake at 160°C (320°F) for 10 minutes, then cool.

2. 02

   Make the filling: Beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, then mix in the sour cream and vanilla extract. Don't overbeat once eggs are in.

3. 03

   Assemble: Pour filling over the crust. Fold in the toffee bits. Dollop the soft caramel sauce over the top and swirl with a knife.

4. 04

   Bake in a water bath: Wrap the pan base in foil, place in a roasting tray, and add hot water halfway up the sides. Bake at 160°C (320°F) until edges are set but center still jiggles slightly.

5. 05

   Cool and chill: Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour. Then chill in the fridge, uncovered, for at least 6 hours or overnight.

6. 06

   Finish: Before serving, drizzle with caramel sauce and scatter flaky sea salt on top.