Salted Caramel Cheesecake Recipe

Salted caramel lover? Then you must try this amazing salted caramel cheesecake! Creamy, rich with a touch of salted caramel and mini pretzels. The best cheesecake ever.

Why You’ll Love Salted Caramel Cheesecake

Salted caramel cheesecake is a decadent dessert that captivates taste buds with every bite. A harmonious fusion of smooth cheesecake filling atop a crunchy, buttery crust, crowned with a luscious layer of salted caramel, this dessert is a symphony of flavors and textures. The creamy cheesecake is delicately sweetened, complemented by the irresistible allure of salted caramel, offering a delightful contrast that elevates each mouthful to a sublime culinary experience. And for an extra touch of indulgence, the cheesecake is adorned with a scattering of crushed mini pretzels, adding a delightful crunch and a hint of savory saltiness to each heavenly bite.

*Before you start baking the cheesecake I recommend reading this important information!

Tips for Making The Perfect Cheesecake

• Room Temperature Ingredients: To achieve a smooth and creamy texture, ensure all your ingredients, particularly the cream cheese and eggs, are at room temperature before beginning. This allows for easier mixing and ensures a uniform consistency throughout the batter.
• Mind the Water Bath: When setting up the water bath, be careful to avoid any leaks that could compromise the crust. Place the springform pan in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This gentle, indirect heat will help prevent the cheesecake from cracking as it bakes.
• Avoid Overmixing: Be cautious not to overmix the cheesecake batter, as this can introduce excess air and lead to a puffy or cracked surface. Mix until the ingredients are just combined, stopping as soon as the batter is smooth.
• Prevent Cracking: To minimize the risk of cracks forming on the surface of your cheesecake, bake it in a water bath. This involves placing the springform pan in a larger pan filled with hot water, which helps regulate the temperature and creates a moist environment in the oven.
• Check for Doneness: The key to a perfectly baked cheesecake is knowing when it’s done. The edges should be set and slightly puffed, while the center should still have a slight jiggle. Avoid overbaking, as this can result in a dry or tough texture.
• Cool Gradually: After baking, allow the cheesecake to cool gradually at room temperature before transferring it to the refrigerator. This helps prevent drastic temperature changes that can cause cracking or sinking in the center.
• Chill Thoroughly: For optimal flavor and texture, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld and the texture to set properly, resulting in a firm and velvety cheesecake.

Tips for Making the Perfect Salted Caramel

• Even Heat Distribution: When making caramel, it’s crucial to use a heavy-bottomed saucepan to ensure even heat distribution. This helps prevent hot spots and ensures the sugar melts evenly without burning.
• Patience is Key: Making caramel requires patience and attention to detail. Resist the urge to stir the sugar constantly; instead, let it melt gradually over medium-low heat, swirling the pan occasionally to ensure even caramelization.
• Monitor Color and Aroma: Pay close attention to the color and aroma of the caramel as it cooks. It should turn a rich golden-brown hue with a deep, caramelized scent. Be vigilant and remove it from the heat as soon as it reaches the desired color to prevent burning.
• Add Butter Carefully: Once the sugar has caramelized, add the butter to the saucepan gradually, stirring constantly to incorporate it smoothly. This helps prevent the caramel from seizing or becoming grainy.
• Incorporate Cream Smoothly: After adding the butter, gradually pour in the heavy cream while stirring continuously. Be cautious, as the mixture will bubble vigorously. Stir until the cream is fully incorporated and the caramel is smooth and glossy.
• Finish with Salt: To achieve that irresistible sweet-savory balance, add flaky salt to the caramel to taste. Start with a small amount and adjust according to your preference, keeping in mind that the saltiness will intensify as the caramel cools.
• Cool Before Using: Allow the salted caramel to cool slightly before using it as a topping or filling. This not only prevents burns but also allows the caramel to thicken slightly, ensuring it adheres beautifully to your cheesecake or other desserts.

Ingredients for Salted Caramel Cheesecake

For the Crust:

• Digestive biscuits/crackers: These provide the base and structure of the cheesecake crust, offering a sweet and crumbly texture.
• Mini pretzels: The pretzels add a salty and crunchy contrast to the sweet digestive biscuits, enhancing the salted caramel flavor theme.
• Butter: The melted butter binds the crumbs together, helping form a cohesive crust that holds its shape.
• Milk: Adds moisture to the crust, making it slightly softer and easier to press into the pan.

For the Cheesecake Filling:

• Cream cheese: The main ingredient in the cheesecake, cream cheese provides a smooth, creamy texture and rich flavor.
• Sugar: Sweetens the filling and helps achieve a smooth texture by blending with the cream cheese.
• Heavy cream: Adds creaminess and richness to the filling, contributing to the velvety texture.
• Vanilla extract: Enhances the overall flavor, adding depth and warmth to the cheesecake.
• Eggs: Bind the ingredients together and give the cheesecake structure while adding richness.
• Sour cream: Balances the sweetness with a slight tang, making the filling smoother and creamier.
• Cornstarch: Acts as a stabilizer, helping to prevent the cheesecake from cracking by thickening the filling.
• Lemon zest: Adds a subtle brightness and freshness, cutting through the richness of the cheesecake.
• Salt: Enhances the flavors and balances the sweetness.

For the Caramel Topping:

• Sugar: The base ingredient for caramel, it melts and caramelizes, giving a rich and deep flavor.
• Butter: Adds creaminess and richness to the caramel, making it smooth and glossy.
• Heavy cream: Makes the caramel sauce silky and smooth, giving it a pourable consistency.
• Flaky salt: The key to salted caramel, it enhances the sweetness and balances the flavors, creating a perfect sweet-salty combination.

For Decoration:

Flaky salt: Adds the finishing touch, enhancing the caramel flavor while highlighting the salted element in the dessert.

Mini pretzels: These are used to decorate the cheesecake, adding both a visual and textural contrast with their crunch and salty flavor.

How to Store Leftover Salted Caramel Cheesecake

1. Refrigeration (Short-term storage):

• Covering: Once the cheesecake has fully cooled and been cut, cover any leftover slices with plastic wrap or store them in an airtight container to prevent them from drying out or absorbing odors from the fridge.
• Storage time: The cheesecake can be stored in the refrigerator for up to 4-5 days. The caramel topping might slightly harden, but the overall texture should remain creamy and fresh.

2. Freezing (Long-term storage):

• Preparing for freezing: If you want to store it for a longer period, you can freeze the cheesecake. For best results, freeze the cheesecake without the caramel topping and decorations.
• Wrap the cheesecake (whole or sliced) tightly in plastic wrap, then cover it with aluminum foil or place it in a freezer-safe container.
• If you’ve already applied the caramel, freeze the cheesecake as is, knowing that the texture of the caramel may slightly change upon thawing.
• Storage time: Frozen cheesecake can last up to 2-3 months. The caramel and pretzel toppings might lose some texture after freezing, so consider adding fresh caramel and pretzels before serving.

3. Thawing:

• In the fridge: When ready to enjoy, transfer the frozen cheesecake to the refrigerator and let it thaw slowly overnight. This ensures the texture stays creamy.
• At room temperature: For a quicker thaw, leave it at room temperature for 1-2 hours, but avoid letting it sit out for too long to maintain freshness and food safety.

More Cheesecake Recipes You Might Like:

• Pistachio Cheesecake
• Blueberry Cheesecake
• Mango Cheesecake
• Classic Cheesecake
• Basque cheesecake