360g graham crackers
½ cup unsalted butter, melted
16 ounces cream cheese, room temperature
1/2 cup light brown sugar
1/4 cup sour cream
1 tablespoon flour
1/2 teaspoon kosher salt
1 1/2 teaspoons vanilla
250ml thickened cream (warm)
50g unsalted butter
1½ cups (330g) white sugar
½ cup (125ml) water
2 tbs glucose syrup (or corn syrup)
1 teaspoon sea salt flakes
300ml whipping cream
1 tsp vanilla extract
Place the sugar, glucose syrup and water in a large saucepan over low heat. Bring to a boil and cook for 10–12 minutes, without stirring until it becomes a deep caramel colour. When the caramel begins to gain some colour it will darken quickly so keep a close eye on it. It continues cooking after it’s taken off the heat too, so just keep that in mind. The aim is to work quickly once it begins gaining colour, but don’t take it off the heat too early otherwise it'll be a really mild flavoured and light coloured caramel sauce.
Remove from the heat and add the salt and cream. Use a wooden spoon to slowly mix cream. It will bubble and splatter. Be very careful. Add the butter and whisk to combine. Allow to cool completely before using.
Place the graham crackers in a food processor and blitz until you reach a fine crumb. Add the melted butter and mix to coat the crumbs. Pour the mixture into a 9-inch spring form pan and use the back of a spoon to press firmly into the bottom and halfway up the sides of the pan. Place in the fridge to chill for 30 minutes.
Add the cream cheese and brown sugar to the bowl of your food processor and mix on high speed until smooth. Scrape down the bowl using a spatula. Add the sour cream and mix to combine. Then add the flour, salt, vanilla and eggs and mix until it’s all combined.
Pour the mixture into the prepared tin.
We’re going to do two things next: create a bowl cavity in the middle of the cheesecake to fill with caramel sauce, and a wrap that will go around the cake tin to help the cheesecake bake evenly.
To make the bowl cavity, wrap a large piece of baking paper around a small cereal bowl. It should be taller than the cake tin. Place in the filled cake tin and fill the bowl with baking beads to help weigh it down.
To make the foil wrap, cut a large piece of foil, then place a piece of kitchen paper as long as the tin foil into a bowl of water. Squeeze it a little and place it on the tin foil. Fold the tin foil in half (longways) and then in half again. Wrap it around the cake tin and then place the cake tin on another piece of foil and wrap it around the bottom to hold everything in place.
Place the cake tin in a deep baking tray and fill with about an inch of water. Bake for 40 minutes on 120C and then allow to cool for 10 minutes before taking out of the water bath. Place in the fridge to chill overnight.
Carefully take the covered bowl with the baking beans out of the cheesecake. Fill the cavity with the caramel sauce. Chill in the fridge for 3 hours.
To prepare the whipped cream add the cream and vanilla extract into a large mixing bowl. Use electric hand beaters to whip to stiff peaks.
Add to a large piping bag fitted with an open star tip and pipe swirls around the top of the cheesecake before serving.
Cheesecake can be stored in the fridge in an airtight container for up to two days.