Ingredients:

  • 1 ½ cups (150 g) crushed Digestive Biscuits or Graham Crackers
  • 4 Tbsp (55 g) melted Unsalted Butter
  • 1 Tbsp (15 g) Granulated Sugar (for crust)
  • 16 oz (450 g) Full-Fat Cream Cheese, very soft
  • ½ cup (100 g) Granulated Sugar (for filling)
  • 2 Large Eggs, room temperature, lightly beaten
  • 1 tsp (5 ml) Pure Vanilla Extract
  • ¼ cup (60 ml) Sour Cream or Crème Fraîche
  • 1 cup (200 g) Granulated Sugar (for caramel)
  • ¼ cup (60 ml) Water (for caramel)
  • ½ cup (120 ml) Heavy Cream, warmed slightly
  • 2 Tbsp (30 g) cubed Unsalted Butter (for caramel)
  • ½ tsp (2 g) Flaky Sea Salt, adjusted to taste

Instructions:

  1. Preheat oven to 160°C (325°F). Line a 12-cup muffin tin with paper liners. Combine crushed biscuits, 4 Tbsp melted butter, and 1 Tbsp sugar. Mix until moistened. Divide evenly among liners (about 1.5 Tbsp each) and press firmly into the base. Par-bake for 5 minutes; let cool slightly.
  2. Using a mixer, beat the softened cream cheese until perfectly smooth. Add the ½ cup of sugar and beat until fluffy. Stir in the sour cream and vanilla extract.
  3. Gently whisk the two lightly beaten eggs into the filling just until combined. Stop immediately once the streaks disappear to avoid overmixing.
  4. Divide the filling evenly among the 12 crusts. Bake for 20–25 minutes. The edges should be set, but the center should still have a slight wobble.
  5. Turn off the oven, prop the door open slightly, and leave the cheesecakes inside for 15 minutes. Remove from the oven, cool completely to room temperature, then transfer to the refrigerator to chill for at least 4 hours, or ideally overnight.
  6. For the caramel: In a heavy saucepan, combine 1 cup sugar and water over medium heat. Heat until dissolved, then stop stirring. Swirl the pan occasionally until the mixture turns a deep, rich amber colour (8–10 minutes).
  7. Remove the pan from the heat. Slowly pour in the warm heavy cream while whisking continuously. Whisk in the cubed butter and flaky sea salt until smooth. Let the sauce cool; it will thicken as it does.
  8. Once the cheesecakes are fully chilled, carefully remove them from the liners. Drizzle generously with the cooled salted caramel sauce just before serving.