The Ultimate Salted Caramel Cheesecake Recipe

Cheesecake lovers rejoice! If you’re searching for a decadent dessert that combines rich flavors and smooth textures, look no further than our best salted caramel cheesecake recipe. This delightful treat is a show-stopper for any gathering, a perfect blend of sweet and salty that will tantalize your taste buds. In this article, we will break down the presentation, ingredients, and instructions for this recipe. Additionally, we will explore the benefits of this craft, share some tips, describe the taste and appearance, explain how to store your cheesecake, and provide a conclusion with an FAQ section.

Presentation

The visual appeal of a salted caramel cheesecake is unmatched. Picture a perfectly baked cheesecake resting on a golden, crunchy Biscoff cookie crust, its surface gleaming with rich, savory caramel. Topping it off with a sprinkle of flaky sea salt creates an inviting contrast that beckons dessert enthusiasts. Whether you’re serving it at a dinner party or enjoying a slice at home, presenting your cheesecake on a decorative cake stand or a simple white plate enhances its elegance. Adding a drizzle of homemade salted caramel sauce over the top just before serving creates a stunning centerpiece that won’t just satisfy your guest’s appetites but also make for a striking photo opportunity.

Ingredients

To create this indulgent salted caramel cheesecake, you will need the following ingredients:

For the Salted Caramel Sauce:

1 cup granulated sugar (200g)
5 tbsp unsalted butter, room temp and sliced (70g)
1/2 cup heavy cream, warmed up (120g)
1 tsp vanilla extract
1 tsp salt

For the Crust:

200g Biscoff cookies (about 26 cookies)
6 tbsp unsalted butter, melted (85g)

For the Cheesecake:

32 oz full-fat cream cheese, room temp (4 8oz blocks or 907g)
1 cup granulated sugar (200g)
2 tsp vanilla extract
4 large eggs, room temp
1/3 cup heavy cream, room temp (80g)
1/2 cup sour cream, room temp (120g)
1 tbsp cornstarch
2/3 cup caramel sauce (made from above)
Remaining salted caramel sauce, for drizzling
Optional: Flaky sea salt for garnish

Instructions

Prepare the Salted Caramel Sauce: In a medium saucepan over medium heat, dissolve the granulated sugar until it turns a golden amber color. This will take around 8-10 minutes. Once the sugar has melted, carefully whisk in the sliced butter until melted, followed by the warmed heavy cream. Remove from heat and stir in the vanilla extract and salt. Set aside to cool slightly.
Make the Crust: Crush the Biscoff cookies in a food processor until they resemble fine crumbs. In a bowl, mix these crumbs with the melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (180°C) for 10 minutes, then remove and allow to cool.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the full-fat cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and blend. Gradually incorporate the eggs, one at a time, mixing on low until just combined. Next, add the heavy cream, sour cream, and cornstarch, mixing just until combined.
Combine with Caramel: Pour the prepared salted caramel sauce into the cheesecake filling and gently fold it in, maintaining some swirls for added texture.
Bake: Pour the cheesecake filling over the baked crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for about 60 minutes or until the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool inside for another hour to prevent cracking.
Chill: Once cooled, refrigerate the cheesecake for a minimum of 4 hours, preferably overnight.
Serve: Before serving, drizzle the remaining salted caramel sauce over the cheesecake and garnish with flaky sea salt, if desired.

Benefits of This Craft

Baking your own salted caramel cheesecake comes with multiple benefits. Firstly, making your dessert allows you to control the quality of the ingredients, ensuring a fresh and flavorful result. It’s also a wonderful way to express creativity in the kitchen, providing a satisfying hands-on experience. Sharing homemade treats fosters connections with family and friends, creating lasting memories. Lastly, the skill of cheesecake-making can enhance your overall baking abilities, paving the way for more intricate dessert recipes in the future.

Tips

To ensure your salted caramel cheesecake turns out spectacular, consider the following tips:

Make sure all your ingredients are at room temperature before starting to mix. This helps them combine more seamlessly, avoiding lumps in your cheesecake.
Don’t overmix the batter, especially after adding the eggs, as this can incorporate too much air and lead to cracks during baking.
For a smoother texture, you can strain the cheesecake batter through a fine-mesh sieve before pouring it onto the crust.
If baking in a water bath, wrap the springform pan in aluminum foil to prevent water from seeping in.

What Does It Taste Like?

The salted caramel cheesecake is a harmonious blend of flavors and textures. The buttery Biscoff crust provides a firm yet tender base, while the creamy cheesecake filling is rich and luxurious. Each bite delivers a soft, velvety mouthfeel that’s perfectly complemented by the luscious salted caramel sauce. The salt brings out the sweetness in the caramel, creating a delightful balance that enhances the overall flavor experience. The optional garnish of flaky sea salt adds a burst of savoriness that elevates the cheesecake to a whole new level.

How to Store

Proper storage is essential for keeping your salted caramel cheesecake fresh. After the cheesecake has fully chilled, cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to one week. If you wish to keep it for an extended time, consider freezing your cheesecake. To do this, wrap the cooled cheesecake tightly in plastic wrap and then in aluminum foil, ensuring it’s well-sealed to prevent freezer burn. Properly stored, it can last in the freezer for up to three months. To eat, simply move it to the refrigerator to thaw for several hours or overnight before serving.

Conclusion

This salted caramel cheesecake recipe is not only a feast for the eyes but also a memorable treat for the palate. With its rich flavors, smooth texture, and beautiful presentation, this dessert is perfect for any occasion. Whether you enjoy it on a special occasion or share it with others, you’re guaranteed to receive rave reviews. So, roll up your sleeves, gather your ingredients, and indulge in the delightful process of creating this delectable dessert.

FAQ

Can I make this cheesecake in advance?

Absolutely! In fact, it tastes even better if made a day in advance, as this allows the flavors to meld beautifully.

What if I don’t have Biscoff cookies?

You can substitute with graham crackers or any other cookie that you enjoy, though the flavor profile will slightly change.

How can I tell when my cheesecake is done baking?

The cheesecake should be set around the edges but still slightly jiggly in the center. It will continue to cook as it cools.

Can I use a different type of cream cheese?

While full-fat cream cheese delivers the best texture and flavor, you can use reduced-fat versions, keeping in mind that it may alter the final product’s creaminess.

How can I make the caramel sauce ahead of time?

You can prepare the salted caramel sauce a few days in advance. Just store it in an airtight container in the refrigerator and reheat gently before using.

Embark on your cheesecake journey today, and discover the joys of creating this best salted caramel cheesecake right at home!

Salted Caramel Cheesecake