I am from Brittany (West of France) so Salted Caramel Butter is probably one of my first food memory. I created this recipe for one of my friends who loves cheesecake and caramel.
I hope you will love it too!
Salted Caramel Butter Cheesecake
200gr of Lotus Biscuits or Digestive biscuits
65gr of salted butter
340gr of Philadelphia cheese
250gr of yoghurt
300gr of Salted Caramel Butter
Start by blending the Lotus biscuits together to obtain a very fine powder. Add the melted butter and mix well. Take a baking pan with a circle and press well the preparation at the bottom. It should create a solid base for your cake.
Place in the fridge for 20 minutes.
Pre-heat the oven to 150 degrees.
In a bowl, beat the Philadelphia cheese and the yoghurt. Then add the salted caramel butter ( you can adjust the quantity depending on the taste you want to have). Add the egg one by one and mix well between each. Put this preparation on the biscuit base.
Place the baking pan in the oven and cook for between 50 minutes to 1 hour.
At the end of the time, the cheesecake should be still moving, this is normal.
Set aside. Before serving, add some white chocolate at the top or serve with a caramel sauce. The cheesecake is even better one day later because the caramel flavour is stronger.