Salted Caramel Cheesecake
Creamy baked cheesecake with a buttery crust and rich salted caramel topping—perfectly balanced sweet and salty dessert.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs 150g
- 1/2 cup unsalted butter (115g) melted
- 2 tbsp sugar
For the Cheesecake Filling:
- 24 oz cream cheese (680g) softened
- 1 cup granulated sugar 200g
- 3 large eggs
- 1/2 cup sour cream 120ml
- 1/2 cup heavy cream 120ml
- 1 tsp vanilla extract
For the Salted Caramel Sauce:
- 1 cup granulated sugar 200g
- 6 tbsp unsalted butter 85g
- ½ cup heavy cream 120ml
- 1 tsp flaky sea salt
Instructions
Preheat oven
- Preheat oven to 325°F (160°C). Line a springform pan and wrap the outside with foil.
Prepare crust
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake for 8–10 minutes, then cool.
Make filling
- Beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, then mix in sour cream, heavy cream, and vanilla.
Bake cheesecake
- Pour filling over crust. Place pan in a water bath and bake for 55–65 minutes until the center is slightly set.
Cool gradually
- Turn off oven and leave cheesecake inside with the door slightly open for 1 hour.
Chill
- Refrigerate for at least 4 hours or overnight.
Make caramel sauce
- Heat sugar until melted and golden. Add butter, then cream, stirring carefully. Mix in sea salt.
Assemble
- Pour caramel over chilled cheesecake before serving.
Notes
- Do not overmix the batter to prevent cracks.
- Use a water bath for even baking and a smooth texture.
- Chill thoroughly for best consistency.
Nutrition
Calories: 450kcalCarbohydrates: 35gProtein: 6gFat: 30gSaturated Fat: 18gSodium: 250mgSugar: 28g
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