Salted Caramel Cheesecake Recipe: A Step-by-Step Guide

A salted caramel cheesecake is a dessert that combines the creamy richness of cheesecake with the sweet and salty punch of caramel. This recipe is perfect for special occasions or as a treat when you want to impress. Follow these steps to create a flawless salted caramel cheesecake at home.

Ingredients

the crust:

• 2 cups of crushed graham crackers
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

the filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream

the salted caramel sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup heavy cream
• 1 teaspoon sea salt

Instructions

1: Prepare the crust

1. Preheat your oven to 325°F (160°C).
2. Mix crushed graham crackers, melted butter, and sugar in a bowl until combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to pack it down tightly.
4. Bake for 10 minutes, then let it cool while preparing the filling.

2: Make the cheesecake filling

1. Beat the softened cream cheese in a large bowl until smooth and creamy.
2. Add sugar and beat until fully combined.
3. Mix in eggs, one at a time, followed by vanilla extract, sour cream, and heavy cream. Beat until the mixture is smooth, but avoid overmixing.
4. Pour the filling over the cooled crust and smooth the top.

3: Bake the cheesecake

1. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the side of the springform pan (water bath method).
2. Bake for 55-65 minutes, or until the edges are set and the center has a slight jiggle.
3. Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour.
4. Remove the cheesecake, cover it, and refrigerate for at least 4 hours, or overnight.

4: Make the salted caramel sauce

1. Heat sugar in a saucepan over medium heat, stirring constantly, until it melts and turns amber.
2. Add butter and stir until combined (be cautious as it may bubble).
3. Slowly pour in the heavy cream while stirring, then let it boil for 1 minute.
4. Remove from heat and stir in sea salt. Let the sauce cool slightly.

5: Assemble the cheesecake

1. Remove the cheesecake from the springform pan and place it on a serving dish.
2. Pour the salted caramel sauce over the top, letting it drip down the sides.
3. Sprinkle a pinch of sea salt for garnish if desired.

Tips for Perfect Results

• Ensure all your ingredients are at room temperature for a smooth filling.
• Don’t skip the water bath. It prevents cracks on the surface.
• Refrigerate the cheesecake long enough for it to set completely.

Frequently Asked Questions FAQs

1. How do I store leftover salted caramel cheesecake?
Wrap the cheesecake tightly with plastic wrap or place it in an airtight container. Store it in the fridge for up to 5 days.

2. Can I freeze this cheesecake?
Yes, wrap it tightly without the caramel topping and freeze for up to 2 months. Add the caramel after thawing.

3. What can I use instead of a springform pan?
Use a regular cake pan lined with parchment paper, but serving may be more challenging.

4. How can I make this recipe gluten-free?
Use gluten-free graham crackers for the crust. The rest of the recipe is naturally gluten-free.

5. Can I make the caramel sauce ahead of time?
Yes, store it in a sealed jar in the fridge for up to a week. Warm it slightly before using.

This salted caramel cheesecake is worth every step. Make it for your next event and let everyone savor the creamy, salty-sweet perfection.