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Creamy Milk Tart Cheesecake with a Salted Caramel Drizzle

A reimagined classic combining the comforting flavors of milk tart with the luxurious texture of cheesecake and a salted caramel drizzle.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Global
Calories: 380
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed digestive biscuits (or graham crackers) Use gluten-free options if necessary.
  • 0.5 cups melted butter
  • 0.25 cups sugar
For the cheesecake filling
  • 500 g cream cheese, softened Use room temperature for best texture.
  • 1 cups condensed milk
  • 0.5 cups milk
  • 1 teaspoon vanilla extract
  • 3 large eggs Add eggs one at a time to avoid bubbles.
  • 0.25 cups cornstarch Sift before adding.
For the salted caramel drizzle
  • 0.5 cups sugar Use a heavy-bottomed pan.
  • 2 tablespoons butter
  • 0.25 cups cream Add a pinch of sea salt.
  • Pinch of sea salt

Method
 

Preparation
  1. Preheat oven to 325°F (165°C). Prepare a 9-inch springform pan with parchment paper and grease the sides.
  2. Combine crushed biscuits, melted butter, and sugar. Press into the pan and bake for 10–12 minutes. Cool.
Cheesecake Filling
  1. Beat cream cheese until smooth; mix in condensed milk, milk, and vanilla.
  2. Add eggs one at a time, then sift in cornstarch and mix until smooth.
  3. Pour filling into crust and smooth the top.
  4. Bake for 45–50 minutes; turn off oven and leave cheesecake inside for 1 hour.
  5. Refrigerate for at least 4 hours or overnight.
Caramel Sauce
  1. Melt sugar over medium heat, stirring constantly until amber; add butter, then cream, and a pinch of salt.
  2. Simmer until thickened.
Serving
  1. Drizzle cooled caramel over cheesecake, slice, and serve.

Notes

Slice with a hot knife for clean edges. Serve with strong coffee or citrusy tea. Store leftovers in an airtight container for up to 4 days.