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.
This cheesecake is all about combining textures and flavors. Imagine that a caramel cake and a cheesecake had a baby 👶 – this is exactly how you’ll feel with every bite. The base of this recipe is from my classic cheesecake recipe, which I highly recommend keeping, as it’s a must for every beginner or advanced baker.
Video Recipe
Watch the full video recipe to learn how to make the best salted caramel cheesecake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇
Table of Contents
Why You’ll Love Salted Caramel Cheesecake
This salted caramel cheesecake is a dream dessert you won’t be able to resist! 🍰✨Here’s why you’ll love it:
- Decadent Flavor – The perfect balance of salted caramel and cheesecake.
- Smooth & Creamy – Every bite is melt-in-your-mouth delicious 😋.
- Perfect for Special Occasions – A show-stopping dessert for birthdays or holidays 🎉.
- Easy to Make – Simple recipe with impressive results 🧑🍳.
- Caramel Lovers’ Dream – A must-try for anyone who loves caramel 🍮.
*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.
How to Store
- Refrigeration: Cover cooled, cut cheesecake slices with plastic wrap or store in an airtight container. Keeps fresh in the fridge for 4-5 days.
- Freezing: Wrap tightly without caramel topping for best results. Freeze up to 2-3 months.
- Thawing: Thaw overnight in the fridge or at room temperature for 1-2 hours.
Common Questions
How can I prevent my cheesecake from cracking?
Avoid overbaking by keeping an eye on the edges; they should be set while the center remains slightly jiggly. Additionally, using a water bath during baking can help regulate the temperature and prevent cracking.
Can I make salted caramel ahead of time?
Yes, salted caramel can be made ahead and stored in an airtight container in the refrigerator. Reheat gently before pouring over the cheesecake.
How do I know when the caramel is ready?
The caramel should turn a rich golden-brown color and have a smooth consistency. Be careful not to overcook it, as it can quickly burn.
Can I freeze salted caramel cheesecake?
Yes, cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw overnight in the refrigerator before serving.
What’s the significance of using a water bath when baking cheesecake?
A water bath provides gentle, indirect heat to the cheesecake, ensuring it bakes evenly and prevents the edges from overcooking or cracking.
More Cheesecake Recipes
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.
Ingredients
Fort the crust:
- 190 g Digestive biscuits/crackers
- 60 g Mini pretzels
- 6 tablespoons (90 g) Butter melted
- 1-2 tablespoons Milk
For the cheesecake filling:
- 4 cups (900 g) Cream cheese room temperature
- 1 cup (200 g) Sugar
- ¼ cup (60 ml) Heavy cream
- 1-2 teaspoons Vanilla extract
- 4 Eggs large
- 1 cup (225 g) Sour cream
- 1½ tablespoons (12 g) Cornstarch
- Lemon zest from one lemon
- ¼ teaspoon Salt
For the caramel topping:
- 1 cup (200 g) Sugar
- 6 tablespoons (90 g) Butter room temperature
- ½ cup (120 ml) Heavy cream room temperature
- 1/2-1 teaspoon Flaky salt
For decoration:
- Mini pretzels
- Flaky salt
Instructions
Make the crust
- Preheat oven to 325°F (160°C).
- In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined.
- Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
Make the filling:
- Preheat oven to 325°F (160°C).
- In a large bowl beat cream cheese and sugar until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
Bake the cheesecake:
- Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 50-65 minutes or until the edge is set but the center jiggles slightly.
- Turn off the heat and leave it another hour in the oven.
- Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
Make the salted caramel topping:
- Place the sugar into a saucepan and heat it over medium-low heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick golden brown colored liquid as you continue to stir. Once all the sugar has melted and turned golden in color, remove the sauce pan from heat, add in the butter right away. Stir quickly until the butter is incorporated. Then add in the room temperature heavy cream and stir quickly again to incorporate everything together. Add salt and cook over medium heat for about 1 minute. Allow to cool.
- Pour over the cheesecake and spread evenly, decorate with mini pretzels and sea salt.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me! 😊
Nutrition
Calories: 649kcalCarbohydrates: 68gProtein: 10gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 159mgSodium: 573mgPotassium: 218mgFiber: 1gSugar: 48gVitamin A: 1436IUVitamin C: 0.3mgCalcium: 158mgIron: 1mg
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.
Hi
Huge success, thank you.
I won a baking contest at my work using this cheesecake recipe. Thank you so much!