Salted Caramel Cheesecake
A luxurious fully-crusted salted caramel cheesecake with a buttery graham cracker base, creamy vanilla filling, and a rich homemade salted caramel topping.
Equipment
Ingredients
Crust
graham cracker crumbs (crushed)
200 g
unsalted butter (melted)
100 g
granulated sugar
50 g
Filling
cream cheese (room_temperature)
900 g
granulated sugar
200 g
sour cream (room_temperature)
200 g
large eggs (room_temperature)
4 pcs
vanilla extract
10 ml
Salted Caramel Topping
granulated sugar
200 g
unsalted butter
115 g
heavy cream
120 ml
sea salt flakes
5 g
Instructions
Prepare the crust
Combine graham cracker crumbs with melted butter and sugar, then press firmly into the bottom of a springform pan.
Pre-bake the crust
Bake the crust for 10 minutes to set and lightly toast the crumbs.
Make the cheesecake filling
Beat cream cheese until smooth, then gradually add sugar, sour cream, vanilla, and eggs one at a time until fully combined.
Bake the cheesecake
Pour filling over the pre-baked crust and bake in a water bath until the center is just set with a slight jiggle.
Cool and chill the cheesecake
Turn off oven and let cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours or overnight.
Prepare salted caramel sauce
Cook sugar in a dry pan until amber, then carefully whisk in butter, cream, and salt until smooth.
Finish and serve
Pour cooled caramel over chilled cheesecake and sprinkle with additional sea salt flakes before slicing.
Original recipe
Storage
Store covered in refrigerator. Caramel may soften at room temperature but cheesecake keeps well chilled.
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