Salted Caramel Cheesecake

Instructions

1. 1

   Preheat the oven to 160°C (325°F) and prepare a 24 cm (9.5 inch) springform pan.

   Tip: Use parchment paper for easy release.

2. 2

   Mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the prepared pan and bake for 10 minutes.

   Tip: Let it cool completely.

3. 3

   Beat the eggs and cream cheese until smooth. Add the granulated sugar and beat until combined.

   Tip: Use room temperature ingredients for better texture.

4. 4

   Add the milk, salt, and flaky sea salt. Beat until combined.

   Tip: Don't overmix.

5. 5

   Pour the cheesecake batter into the prepared pan over the crust.

   Tip: Smooth the top with a spatula.

6. 6

   Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.

   Tip: Avoid overbaking.

7. 7

   Let the cheesecake cool completely in the pan.

   Tip: Don't skip this step.

8. 8

   Pour the salted caramel sauce into a saucepan and heat over low heat until smooth.

   Tip: Add the heavy cream and stir until combined.

9. 9

   Pour the caramel sauce over the cooled cheesecake and refrigerate for at least 4 hours.

   Tip: Let it set before serving.

10. 10

    Slice and serve. Sprinkle with flaky sea salt before serving.

    Tip: Garnish with fresh fruit or whipped cream if desired.