Ingredients
For the base
50g butter, melted and additional for the tin
200g chocolate digestive
For the filling and topping
the 750g (3 tubs) cheese
an 300g caramel sauce (dulce DE leches) from a tin or jar
1 tsp vanilla extract
150g golden castor sugar
2 tbsp flour
4 medium eggs
Method
STEP 1
Heat kitchen appliance to 180C/160C fan/gas four. Butter a 23cm springform cake tin and line the bottom with baking parchment. Tip the biscuits into a kitchen appliance, blitz to crumbs, and pour within the liquified butter. (You may additionally tip the biscuits into a bag, bash with a kitchen utensil into crumbs and blend within the butter.) Press the biscuit mixture into the bottom of the tin – the best thanks to trying this is by flattening it along with your hand underneath a sheet of cling film. Place the tin on a receptacle and bake for ten minutes, then take it away from the kitchen appliance to cool down.
STEP 2
Meanwhile, scrape the cheese into a bowl with three tbsp of the caramel sauce, vanilla, sugar, and flour, and beat till swish. hammer in the eggs, one at a time, till you have got a thick, swish dish consistency. Tip over the bottom, scraping the bowl clean, and bake within the kitchen appliance for ten minutes. scale back the temperature to one40C/120C fan/gas 1 and still bake for 25-30 minutes till there's a small wobble within the center. close up the warmth and leave the door simply slightly open – a dish towel holding the door open is right. this could leave you with a very swish high, however, if there square measure some the little cracks, don’t worry. Leave the cheesecake within the kitchen appliance till fully cool (overnight is fine), then chill till required. can confine the refrigerator for 2 days.
STEP 3
On the day, loosen the perimeters of the cheesecake from the tin with a knife and take away the bottom (although I sometimes serve it straight from the tin base). Add an oversized pinch of flaky ocean salt to the remainder of the caramel sauce, then spoon it over the cake and swirl with the rear of the spoon. The cheesecake can sit with happiness on a stand at a temperature for some hours. simply before serving, sprinkle with further ocean salt, if you prefer
