Salted Caramel Cheesecake

Introduction

Discover the Irresistible Salted Caramel Cheesecake

There’s something truly magical about the combination of a rich, creamy cheesecake paired with the sweet and indulgent flavor of salted caramel. The balance of silkiness and sweetness, finished with that hint of salt, makes this dessert an instant favorite for any occasion. Whether you’re preparing a treat for yourself, hosting a gathering, or looking to impress someone special, this salted caramel cheesecake recipe is sure to win hearts and taste buds alike.

Detailed Ingredients with Measures

Crust Ingredients

• Graham cracker crumbs – 200 grams
• Unsalted butter (melted) – 80 grams
• Granulated sugar – 2 tablespoons

Cheesecake Filling

• Cream cheese (at room temperature) – 680 grams
• Granulated sugar – 200 grams
• All-purpose flour – 2 tablespoons
• Vanilla extract – 2 teaspoons
• Heavy cream – 120 milliliters
• Eggs – 3 large

Salted Caramel Topping

• Granulated sugar – 200 grams
• Butter – 90 grams, cubed
• Heavy cream – 120 milliliters
• Sea salt – 1 teaspoon

Prep Time

Preparing the Perfect Cheesecake Base and Filling

Preparing this cheesecake takes just a little patience and love for the art of baking. Begin by combining the graham cracker crumbs with melted butter and sugar, pressing the mixture into the base of a springform pan. This forms the foundation of your dessert masterpiece. Next, whisk together cream cheese, sugar, flour, and vanilla, adding heavy cream and eggs one at a time until the filling is smooth and luscious. Pour the creamy mixture over your crust.

Cook Time, Total Time, Yield

Cook Smart for a Perfect Finish

After the preparation, it’s time for the cooking process. Bake the cheesecake in a preheated oven at 160°C for approximately 50-60 minutes. Remember that slight jiggle in the center is perfectly fine—it will set beautifully when cooled. Allow the cake to cool at room temperature before refrigerating it for at least four hours or preferably overnight.

Total Time & Yield

When broken down, this salted caramel cheesecake recipe will only take around 7-8 hours including preparation and chilling, making it perfect for preparing ahead of time. This recipe yields about 8-10 generous slices, depending on how large you prefer each serving.

Finish with the Salted Caramel

Finally, make the star of this dessert—the salted caramel topping. Heat sugar in a saucepan until melted and golden brown, and then stir in butter followed by heavy cream. Add the sea salt for that signature touch, and let it cool slightly before pouring over your cheesecake. Your decadent masterpiece is now ready to serve!
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Detailed Directions and Instructions

Step 1: Prepare the Crust

1. Begin by preheating your oven to 325°F (163°C).
2. Crush the graham crackers finely using a food processor, or place them in a zip-top bag and crush with a rolling pin.
3. Combine the crushed graham crackers with melted butter and sugar, mixing well until the mixture resembles wet sand.
4. Press this graham cracker mixture evenly into the bottom of a springform pan. Use the bottom of a flat glass or measuring cup to pack it tightly.
5. Bake the crust in the preheated oven for about 8–10 minutes, or until it sets. Remove from the oven and allow it to cool while preparing the filling.

Step 2: Prepare the Cheesecake Filling

1. Reduce the oven temperature to 300°F (149°C).
2. In a large mixing bowl, beat the cream cheese on medium speed using an electric mixer until smooth and creamy.
3. Add the sugar and mix until combined. Use a spatula to scrape down the sides of the bowl as needed.
4. Add the eggs, one at a time, mixing well after each addition. Ensure that the batter remains smooth.
5. Add in the vanilla extract and mix until just combined. Avoid overmixing to prevent cracks in the cheesecake.
6. Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
2. Place the cheesecake pan into a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the springform pan. This creates a water bath to ensure even cooking.
3. Place the entire setup into the oven and bake for 55–60 minutes, or until the cheesecake is just set but the center still jiggles slightly.
4. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for another 1 hour.
5. Once sufficiently cooled, remove the cheesecake from the oven and water bath. Refrigerate it for at least 6 hours or preferably overnight.

Step 4: Make the Salted Caramel Sauce

1. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a heatproof spatula or wooden spoon.
2. As the sugar melts, it will clump and then turn into a golden-brown liquid. Be careful not to overcook it, as sugar burns quickly.
3. Once completely melted, carefully add the butter. The mixture will bubble vigorously, so take caution. Stir until the butter is fully combined.
4. Slowly stir in the heavy cream while continuing to stir. Allow the mixture to boil for 1 minute.
5. Remove the saucepan from heat and mix in the salt. Set the caramel sauce aside to cool.

Step 5: Assemble the Cheesecake

1. Remove the cheesecake from the refrigerator and carefully release it from the springform pan. Transfer it to a serving plate.
2. Pour the cooled salted caramel sauce evenly over the top of the cheesecake, allowing some to drip down the sides.
3. For extra garnish, sprinkle the top with flaky sea salt.
4. Slice and serve chilled for the best texture and flavor.

Notes

Note 1: Preparing the Springform Pan

– Always ensure your springform pan is securely closed before adding the crust or batter. Wrapping it in foil helps prevent water leakage during the water bath.

Note 2: Avoid Overmixing

– Overmixing the cheesecake batter can incorporate too much air, leading to cracks during baking. Mix ingredients just until combined.

Note 3: Water Bath Tip

– If you don’t have a larger baking dish, you can place a pan of hot water on the oven rack below the cheesecake to create steam.

Note 4: Storage Instructions

– The cheesecake can be stored in the refrigerator, covered, for up to 5 days. Alternatively, freeze the cheesecake (without the caramel topping) for up to 2 months.

Note 5: Caramel Sauce Consistency

– If the caramel sauce becomes too thick after cooling, reheat it slightly to make it pourable. Avoid overheating to preserve the texture.
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Cook Techniques

Preparing the Crust

To make the crust, use crushed biscuits and butter. Combine them well until the mixture holds together when pressed. Press firmly into the base of the springform pan to create a compact layer. This step is essential for a sturdy foundation.

Baking the Crust

Once the crust is formed, it should be pre-baked. Pre-baking ensures that the base is firm and doesn’t become soggy once the filling is added.

Making the Cheesecake Filling

The cream cheese must be at room temperature to avoid lumps. Beat the cream cheese until smooth, then gradually add sugar and other ingredients. Mix gently to incorporate air, but avoid overmixing to prevent cracking during baking.

Water Bath Baking

Wrap the cheesecake pan in aluminum foil and place it in a larger pan filled with hot water. This method ensures even baking and prevents the cheesecake from cracking.

Caramel Preparation

For the salted caramel, cook sugar until it melts into an amber-colored liquid, then carefully whisk in cream and butter. Once smooth, stir in a pinch of salt for the perfect balance of flavors.

Cooling the Cheesecake

Allow the baked cheesecake to cool gradually at room temperature before chilling it in the refrigerator. This step prevents sudden temperature changes that could lead to cracking.

Adding the Salted Caramel

Pour the prepared salted caramel over the cooled cheesecake. Use a spatula to spread it evenly or allow it to drip slightly over the edges for an elegant look.

FAQ

How do I prevent cracks in my cheesecake?

Prevent cracks by baking the cheesecake in a water bath, ensuring the cream cheese is at room temperature, and mixing the filling gently to avoid incorporating too much air.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be prepared a day in advance and chilled overnight in the refrigerator for the best results.

What type of cream cheese should I use?

Always use full-fat cream cheese for a rich and creamy texture. Avoid using low-fat alternatives as they might compromise the consistency.

How should I store the cheesecake?

Store the cheesecake in an airtight container in the refrigerator. It can stay fresh for up to 4-5 days.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. When ready to serve, thaw it in the refrigerator overnight.

What’s the best way to cut clean slices of cheesecake?

Use a sharp knife dipped in warm water for clean slices. Wipe the knife clean between each cut for the best presentation.

Can I make the caramel less salty?

Yes, adjust the amount of salt in the caramel according to your taste preference. Start small and add more gradually.

What can I use instead of a water bath?

If you don’t want to use a water bath, place a tray of hot water on the lower rack of your oven to create steam, which helps the cheesecake bake evenly.

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Conclusion

The salted caramel cheesecake is a delightful treat, combining the creamy richness of cheesecake with the sweet-salty allure of caramel. This dessert is perfect for special occasions or when you simply want to indulge in something extraordinary. Its perfectly balanced flavors and irresistible texture make it a showstopper that everyone will love.

More recipes suggestions and combination

Chocolate Ganache Cheesecake

Take your cheesecake experience to the next level with a rich chocolate ganache topping. The combination of chocolate and cheesecake is an unbeatable classic.

Peanut Butter Cheesecake

For a nutty twist, consider making a peanut butter-flavored cheesecake topped with crushed peanuts or drizzled with more peanut butter.

Berry Compote Cheesecake

Add a burst of freshness by topping your cheesecake with a homemade berry compote of strawberries, blueberries, or raspberries.

Espresso Cheesecake

Infuse coffee flavors into your cheesecake for a sophisticated and slightly bitter contrast to the sweetness.

Caramel-Pecan Cheesecake

Top your salted caramel cheesecake with crunchy toasted pecans for added texture and flavor depth.

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