Salted Caramel White Chocolate Blondie Cheesecake

The ultimate cheesecake- 4 layers of decadent layers that will leave you yearning for a glass of milk. 

I made a version of this a couple of years ago for my mum's birthday. Now it's back. Only better. 

It's topped with a super-easy-to-make salted caramel sauce, then a sweet, fudgy white chocolate Blondie, followed by the best cheesecake ever, and the super-thick graham cracker crust. 

This is the ultimate cheesecake, with all my favourite flavours and of course my favourite cake, cheesecake. Who could resist this? The whole cake can be done in a few hours, though it needs some chilling time. But I promise this is worth all the effort. Each layer is simple, but put together, it is phenomenal. 

Salted Caramel White Chocolate Blondie Cheesecake 

Cheesecake Layer 
125g crushed digestive biscuits 
1/4 cup melted butter 
250g softened cream cheese 
1/3 cup sugar 
1 egg 
1 tsp vanilla 

Mix the crushed digestive biscuits with the melted butter and press into a 6-inch removable cake tin. Chill for at least ten minutes. 
Mix the softened cream cheese and sugar until smooth and creamy, then mix in the egg and vanilla. 
Bake at 180 degrees celsius for 15 minutes. 
Chill for 2 hours. 

White Chocolate Blondies 
65g white chocolate 
50g butter 
130g sugar 
2 eggs 
1/2 tsp vanilla 
86g plain flour 

In a saucepan over low heat, melt the white chocolate and butter, stirring constantly. Mix in the sugar until well dissolved, followed by the eggs, on at a time. 
Stir in the vanilla and plain flour. 
Pour over the cooled cheesecake and bake at 190 degrees for 25 minutes. 
Cool to room temperature. 

Salted Caramel Sauce 
1/2 cup sugar 
30g butter 
1/4 cup heavy cream 
1/2 tsp salt 

Heat the sugar over medium heat, stirring constantly until it forms clumps and melts completely.
Stir in the butter until melted, then drizzle in the heavy cream. 
Let the caramel boil for one minute, before turning off the heat and stirring in the salt. 
Cool to room temperature before pouring over the white chocolate Blondies. 
Chill the cake for at least 4 hours or overnight before unmoulding and serving. 

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