Salted Caramel Cheesecake

Directions

• ready-made graham cracker crust works perfectly for the base and saves time. For this recipe, a 9-inch crust is good to go.
• To make the caramel sauce, follow these steps:
• Pour sugar into a saucepan, preferably with a non-stick surface. Heat the sugar on a medium flame and stir continuously. Turn off the flame when the sugar melts and gets a dark amber in colour. Be careful to avoid over-burning.
• Remove the pan from the flame, add the butter, and stir it until it melts. Add the heavy cream and whisk it continuously to avoid lumps. You will get a smooth sauce.
• For the cake topping, keep 1 1/2 cups of this sauce aside and add sieved flour to the remaining portion. This helps achieve a smooth texture without lumps.
• Grease the baking pan with oil and place parchment paper. Place the ready-made crust and pour the caramel sauce, which contains flour.
• Prepare the cheesecake batter by mixing sugar and flour in a mixing bowl. Use an electronic mixer at low speed to mix them thoroughly.
• Add vanilla extract and sour cream and turn on the mixer at a low speed to achieve a smooth texture.
• Add eggs one by one and use the mixer in between to get a fluffy batter.
• Now pour this batter over the caramel and crust base. Preheat the oven to 350 degrees. Bake for 1 hour and 30 minutes. Turn off the oven when the center is a bit jiggly. Keep the pan inside the oven for 30 minutes more. This will result in complete cooking, including the central portion.
• Let it cool at room temperature, then refrigerate for 30 minutes and serve.