For a special occasion dessert, this sweet and salty cheesecake cannot be beaten. Your guests will be super impressed!
1 3/4 cups digestive biscuits
1/4 cup packed brown sugar
3 packages (8 oz each) cream cheese, softened
1/4 cup caramel-flavored coffee syrup
1 1/4 cups packed brown sugar
2 tablespoons caramel-flavoured syrup
1 1/2 teaspoons flaked sea salt
Heat oven to 180°c. Wrap outside the bottom and side of a 9-inch cake tin with foil to prevent leaking. Grease the bottom and sides of pan with butter. In a small bowl, mix the crust ingredients together. Press the mixture into the pan. Bake for 8 to 10 minutes or until set. Reduce oven temperature to 150°c. Allow the crust to cool for 10 minute out of the oven.
Meanwhile, in a large bowl, beat the cream cheese and 1 cup of brown sugar until smooth. Beat in the eggs, one at a time, just until blended. Add 3/4 cup of whipping cream and 1/4 cup of caramel syrup; beat until blended.
Pour the filling mixture into the crust.
Bake at 150°c for 1 hour and 10 minutes to 1 hour 20 minutes or until the edge of the cheesecake is set. (At least 2 inches from the edge of the pan but the centre of cheesecake still jiggles slightly).
Turn the oven off and open the oven door about 4 inches wide. Let the cheesecake remain in oven for 30 minutes. Run a small spatula around the edge of pan to loosen the cheesecake.
Cool the cheesecake in the cake tin on a cooling rack for 30 minutes. Refrigerate at least 6 hours or overnight.
In a small saucepan, melt 1/2 cup of butter over medium heat. Add 1 1/4 cups of brown sugar and 2 tablespoons of caramel syrup. Heat to boiling; cook and stir for 1 minute until the sugar dissolves. Stir in 1/2 cup of whipping cream and return to the boil. Remove from heat and cool for 10 minutes.
To serve, run a small spatula around edge of cake tin and carefully remove the foil and side of pan. Cut the cheesecake into slices. Drizzle caramel sauce over the slices and sprinkle with sea salt.
Cover and refrigerate any remaining cheesecake.