Bhapa Doi Cheesecake with Salted Caramel Sauce

Ingredients

• Marie biscuits (approx 140 g) 14
• Melted butter 60 g (4 tbsp)
• Thick hung curd (~250 g after draining) 1¾ cups
• Condensed milk ½ cup (120 g)
• Fresh cream ¼ cup (60 ml)
• Sugar 2 tbsp (25 g)
• Salt pinch
• Vanilla (optional) ½ tsp
• Sugar 100 g (½ cup)
• Butter 40 g (3 tbsp)
• Fresh cream 60 ml (¼ cup)
• Sea salt ½ tsp

Step‑by‑Step Instructions

1. Prepare the Base
   • Crush Marie biscuits into a fine powder. Mix with melted butter until it resembles wet sand. Press firmly into the base of a lined 7‑inch cake tin and bake at 170°C for 8 minutes. Cool completely.
2. Prepare the Filling
   • Whisk hung curd until completely smooth. Add condensed milk, sugar, cream, salt and vanilla. Whisk gently until glossy and lump‑free without incorporating excess air.
3. Assemble for Baking
   • Pour the filling over the cooled biscuit base. Tap the tin gently to remove air bubbles.
4. Water Bath Setup
   • Wrap the bottom of the cake tin with foil and place it inside a larger baking tray. Pour hot water halfway up the sides of the tin.
5. Bake the Cheesecake
   • Bake at 160°C for 40‑45 minutes until the edges are set but the centre still has a slight wobble.
6. Cool and Chill
   • Cool at room temperature for 30 minutes, then refrigerate for at least 6 hours or overnight for clean slices.
7. Prepare Salted Caramel Sauce
   • Heat sugar in a heavy pan until it melts into a deep amber caramel. Add butter and whisk, then slowly pour in warm cream while whisking. Cook briefly until smooth and finish with sea salt.
8. Finish the Cheesecake
   • Remove the cheesecake from the tin and pour the salted caramel sauce over the top. Let it gently drip down the sides and chill briefly before serving.