Baked Vanilla Cheesecake with Caramel Sauce
"I have made many cheesecakes over the years but this one is my current favourite. Part of its charm is that it’s a little bit wobbly at the end of the cooking time and goes on firming up as it cools and chills. This makes it extra specially soft and luscious...."
INGREDIENTS
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200g shortbread fingers
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50g block butter, melted
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300g full fat cream cheese
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175g golden caster sugar
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25g plain flour
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350ml creme fraiche
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3 large eggs, beaten
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1 dessertspoon vanilla extract
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250g white granulated sugar
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3 tablespoons hot water
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150ml double cream
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1 teaspoon vanilla extract
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