Salted Caramel Cheesecake Recipe: Sweet and Salty Bliss

A salted caramel cheesecake offers a harmonious blend of sweet and salty flavors, combining a rich, creamy filling with a buttery crust and a decadent caramel topping. This dessert recipe is perfect for special occasions or as a treat to satisfy your sweet tooth.

Ingredients

For the Crust:

• 2 cups (250g) gingersnap cookie crumbs
• 1/4 cup (50g) granulated sugar
• 6 tablespoons (90g) unsalted butter, melted

For the Salted Caramel Sauce:

• 1 cup (200g) granulated sugar
• 6 tablespoons (90g) unsalted butter, room temperature
• 1/2 cup (110ml) heavy cream, room temperature
• 1 teaspoon fine sea salt

For the Cheesecake Filling:

• 2 lbs (900g) full-fat cream cheese, room temperature
• 1 teaspoon vanilla extract
• 1 cup (200g) granulated sugar
• 2 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup (120g) sour cream, room temperature
• 1/3 cup (82g) homemade salted caramel sauce, cooled

Steps to Make Salted Caramel Cheesecake

1. Firstly, Prepare the Caramel Sauce:
   • In a medium saucepan over medium heat, melt the sugar until it turns a golden amber color.
   • Add the butter and stir until melted and combined.
   • Slowly add the heavy cream, stirring constantly.
   • Remove from heat and stir in the sea salt.
   • Allow the caramel to cool to room temperature.
2. Secondly, Make the Crust:
   • Preheat your oven to 325°F (163°C).
   • Combine the gingersnap crumbs, granulated sugar, and then melted butter in a bowl.
   • Press the mixture into the bottom of a 9-inch (23cm) springform pan.
   • Bake for 8-10 minutes, then set aside to cool.
3. Then, Prepare the Cheesecake Filling:
   • In a large bowl, beat the cream cheese until smooth.
   • Add the sugar and flour, and beat until combined.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the vanilla extract and sour cream.
   • Fold in the cooled salted caramel sauce.
4. After that, Assemble and Bake:
   • Pour the cheesecake filling over the cooled crust.
   • Bake at 325°F (163°C) for 55-60 minutes, or until the center is set.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
   • Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
5. Lastly, Serve:
   • Before serving, drizzle additional salted caramel sauce over the top.
   • Slice and enjoy your decadent salted caramel cheesecake.

Cooking Tips

• Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature, in order to achieve a smooth and lump-free batter.
• Prevent Cracks: Bake the cheesecake in a water bath to prevent cracks. Also wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
• Chill Thoroughly: Allow the cheesecake to cool completely in the oven before refrigerating to prevent condensation.
• Caramel Consistency: If the caramel sauce is too thick after cooling, gently reheat it to achieve a pourable consistency before drizzling over the cheesecake.

Sources

• https://www.lifeloveandsugar.com/best-salted-caramel-cheesecake
• https://butternutbakeryblog.com/salted-caramel-cheesecake
• https://www.janespatisserie.com/2015/11/09/no-bake-salted-caramel-cheesecake/
• https://www.hungry416.com/raspberry-almond-tart-a-light-and-fruity-dessert-for-mothers-day/