Salted Caramel Cheesecake
Salted Caramel Cheesecake
Ingredients
For the crust
- 200 g digestive biscuits
- 80 g unsalted butter, melted
For the cheesecake filling
- 500 g full-fat cream cheese, room temperature
- 150 g caster sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 200 g sour cream, room temperature
For the salted caramel sauce
- 100 g caster sugar
- 30 g unsalted butter, cubed, cold
- 60 g double cream, warm
- 1/2 teaspoon sea salt
Instructions
- 1
Crush the digestive biscuits finely.
⏱️ 5 min
- 2
In a bowl, mix the crushed biscuits with the melted unsalted butter until well combined.
⏱️ 2 min
- 3
Press the mixture firmly into a 20cm springform pan, ensuring it covers both the bottom and the sides to form a complete crust.
⏱️ 5 min
- 4
Chill the crust in the fridge for 30 minutes.
⏱️ 30 min
- 5
Preheat the oven to 160°C.
⏱️ 10 min•🌡️ 160
- 6
In a large bowl, whisk the full-fat cream cheese until it is smooth and lump-free.
⏱️ 3 min
- 7
Add the caster sugar to the cream cheese and whisk until it is just combined.
⏱️ 2 min
- 8
Incorporate the large eggs one at a time, whisking gently after each addition until just combined. Be careful not to overmix.
⏱️ 3 min
- 9
Stir in the vanilla extract and sour cream until fully incorporated.
⏱️ 2 min
- 10
Pour the prepared cheesecake filling into the chilled crust in the springform pan.
⏱️ 1 min
- 11
Bake the cheesecake in the preheated oven for 50-60 minutes. The cheesecake is ready when the edges are set but the center still has a slight wobble.
⏱️ 60 min•🌡️ 160
- 12
Once baked, turn off the oven, leave the door ajar, and allow the cheesecake to cool completely inside the oven for 1 hour. This helps prevent cracks.
⏱️ 60 min
- 13
After cooling in the oven, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight, to allow it to fully set.
⏱️ 360 min
- 14
In a saucepan, melt the caster sugar over medium heat. Stir occasionally until the sugar completely dissolves and turns into a golden amber color.
⏱️ 10 min - 15
Carefully add the cold, cubed unsalted butter to the melted sugar. Whisk continuously until the butter is fully combined and melted into the caramel.
⏱️ 3 min
- 16
Gradually pour in the warm double cream while whisking constantly until the sauce is smooth and uniform.
⏱️ 2 min
- 17
Stir in the sea salt.
⏱️ 1 min
- 18
Allow the salted caramel sauce to cool completely before using it. This will take at least 2 hours.
⏱️ 120 min
- 19
Once both the cheesecake and the salted caramel sauce are completely chilled, pour the cooled salted caramel sauce evenly over the top of the cheesecake.
⏱️ 1 min
- 20
Slice and serve the salted caramel cheesecake.
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Cheesecake
For the crust
- 200 g digestive biscuits
- 80 g unsalted butter, melted
For the cheesecake filling
- 500 g full-fat cream cheese, room temperature
- 150 g caster sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 200 g sour cream, room temperature
For the salted caramel sauce
- 100 g caster sugar
- 30 g unsalted butter, cubed, cold
- 60 g double cream, warm
- 1/2 teaspoon sea salt
Instructions
- 1
Crush the digestive biscuits finely.
⏱️ 5 min - 2
In a bowl, mix the crushed biscuits with the melted unsalted butter until well combined.
⏱️ 2 min - 3
Press the mixture firmly into a 20cm springform pan, ensuring it covers both the bottom and the sides to form a complete crust.
⏱️ 5 min - 4
Chill the crust in the fridge for 30 minutes.
⏱️ 30 min - 5
Preheat the oven to 160°C.
⏱️ 10 min•🌡️ 160 - 6
In a large bowl, whisk the full-fat cream cheese until it is smooth and lump-free.
⏱️ 3 min - 7
Add the caster sugar to the cream cheese and whisk until it is just combined.
⏱️ 2 min - 8
Incorporate the large eggs one at a time, whisking gently after each addition until just combined. Be careful not to overmix.
⏱️ 3 min - 9
Stir in the vanilla extract and sour cream until fully incorporated.
⏱️ 2 min - 10
Pour the prepared cheesecake filling into the chilled crust in the springform pan.
⏱️ 1 min - 11
Bake the cheesecake in the preheated oven for 50-60 minutes. The cheesecake is ready when the edges are set but the center still has a slight wobble.
⏱️ 60 min•🌡️ 160 - 12
Once baked, turn off the oven, leave the door ajar, and allow the cheesecake to cool completely inside the oven for 1 hour. This helps prevent cracks.
⏱️ 60 min - 13
After cooling in the oven, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight, to allow it to fully set.
⏱️ 360 min - 14
In a saucepan, melt the caster sugar over medium heat. Stir occasionally until the sugar completely dissolves and turns into a golden amber color.
⏱️ 10 min - 15
Carefully add the cold, cubed unsalted butter to the melted sugar. Whisk continuously until the butter is fully combined and melted into the caramel.
⏱️ 3 min - 16
Gradually pour in the warm double cream while whisking constantly until the sauce is smooth and uniform.
⏱️ 2 min - 17
Stir in the sea salt.
⏱️ 1 min - 18
Allow the salted caramel sauce to cool completely before using it. This will take at least 2 hours.
⏱️ 120 min - 19
Once both the cheesecake and the salted caramel sauce are completely chilled, pour the cooled salted caramel sauce evenly over the top of the cheesecake.
⏱️ 1 min - 20
Slice and serve the salted caramel cheesecake.