Creamy, rich cheesecake full of delicious salted caramel.
I had been planning to make a baked cheesecake for a little while but keep putting it off as I haven’t made a baked cheesecake before. So last weekend, I thought I’d finally give it a go. And then, like a lightbulb, salted caramel went flashing through my brain and that was that. I’m a sucker for Salted Caramel. Salted Caramel Cheesecake it is then.
So here it is. This is a seriously rich and decadent Cheesecake, so a little goes a loooong way. Super creamy and soft and silky smooth, it’s just what a cheesecake should be.
I used my own salted caramel sauce to make this which is also easy to make but you are welcome to buy your salted caramel sauce if you don’t feel like making it from scratch. It’s pretty easy to do though and tastes so much better when you make it yourself. I’ve included the recipe below.
When I made this recipe, I wanted a really high cheesecake so I made 1.5 times the recipe. This fed A LOT of people as you only need a small portion. So the recipe below makes a more reasonable sized cheesecake so you can serve a decent wedge but not send your guests rolling out the door. I got rave reviews from everyone who tried this when I took it to work. So give it a try, it’s well worth it.
Baked Salted Caramel Cheesecake …… Go forth and bake 🙂
Creamy, rich cheesecake full of delicious salted caramel
- 1 cup caster sugar
- 1/4 cup water, chopped into cubes
- 75 g butter
- 1/2 cup thickened cream
- 1 teaspoon sea salt flakes
- 250 g crushed sweet biscuits (I used a combination of Arnotts Nice & Granita)
- 100 g butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 500 g cream cheese, room temperature
- 2 tablespoon flour (note 1)
- 1/8 teaspoon salt
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 2/3 cup salted caramel sauce
- 1/2 cup sour cream
- 2 large eggs, room temperature
To make the salted caramel sauce: Place the sugar and water in a heavy based saucepan over medium heat and stir gently until the sugar dissolves. Bring it to the boil and stop stirring. Allow it to boil for around 7-8 minutes, without stirring. The temperature should reach 120C on a candy thermometer and it should be amber gold in colour.
Add the butter. Whisk it in quickly until fully combined. Now add the cream (be careful as it may splatter and bubble up) and do the same until all mixed through. Allow it to boil for 3-5 minutes until thickened and glossy. Remove from the heat and quickly stir in the salt Allow to cool. Place in a sealed jar in the fridge until ready to use.
For the Cheesecake: Line the base of a 25cm spring form pan with baking paper. Grease the sides of the pan and then line them too. Preheat the oven to 180C.
Use a food processor to crush the biscuits into crumbs. Add the melted butter, cinnamon and nutmeg and pulse until it all looks like wet sand.
Press the biscuit mix across the bottom and up the sides of the lined pan with a flat bottomed glass. Press it until quite firm and about 5-6 cm up the side of the pan. Place the pan in the preheated oven for 10 minutes. Remove from oven and place in the fridge until ready to fill.
Lower the oven temperature to 150C.
Use a stand mixer to beat the cream cheese for a minute or so until soft and smooth. Beat in the flour and salt. Add the sugar and vanilla and beat again until fully incorporated. Beat in the eggs one at a time until just combined. Finally beat in the salted caramel sauce and sour cream until just mixed through. Pour the mixture into the cooled biscuit base.
Bake for around 50 minutes to 1 hour until there is just a slight wobble in the centre. Turn the heat off and leave the cake in the oven, with the oven door ajar until cooled. Refrigerate for 4 hours or overnight.
Slice and devour
- I use a standard Australian 20ml tablespoon