🧂 Salted Caramel Cheesecake Bars 🍯
Ingredients
For the Biscuit Base:
250g (about 2 cups) digestive biscuit crumbs
115g (½ cup) unsalted butter, melted
For the Cheesecake Filling:
675g (24 oz) full-fat cream cheese, at room temperature
150g (¾ cup) granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla bean paste or pure vanilla extract
125ml (½ cup) thick double cream
100g (⅓ cup) prepared thick caramel sauce, plus extra for swirling
1 teaspoon flaky sea salt
Instructions
Prepare the Oven and Pan: Preheat your oven to 160°C (325°F). Line an 8x8 inch square baking pan with parchment paper, allowing an overhang on two opposite sides for easy lifting.
Create the Base: In a medium bowl, combine the biscuit crumbs with the melted butter until the mixture resembles wet sand. Transfer it to the prepared pan and press down firmly and evenly to create a compact base. Par-bake for 10 minutes, then remove from the oven and allow to cool slightly.
Make the Filling: Using an electric mixer, beat the cream cheese on medium speed until it is completely smooth and free of lumps. Add the sugar and beat until just combined. Incorporate the eggs one at a time, mixing on low speed after each addition until only just blended. Avoid overmixing.
Finish the Batter: Stir in the vanilla bean paste and double cream, mixing until the batter is uniform. Gently fold in the 100g of caramel sauce and the flaky sea salt, creating a marbled effect rather than fully incorporating it.
Bake and Swirl: Pour the filling over the prepared base. Dollop additional caramel sauce over the top and use a skewer or chopstick to gently swirl it into the surface.
Bake to Set: Place the pan in the preheated oven and bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle.
Cool and Chill: Turn off the oven, crack the door open, and let the bars cool inside for 1 hour. Then, remove them and cool completely to room temperature before transferring to the refrigerator to chill for at least 6 hours, or preferably overnight.
Serve: Use the parchment paper to lift the entire block from the pan. Slice into bars with a hot, clean knife for neat portions.