Indulge in pure decadence with this show-stopping Salted Caramel Baked Cheesecake. Featuring a rich, creamy filling, a crisp biscuit crust, and a lavish topping of homemade salted caramel, this recipe is guaranteed to impress. Perfect for special occasions or simply treating yourself, it’s a dessert that perfectly balances sweet and salty notes.
Homemade Salted Caramel Sauce
Yields: approx. 1 cup
Ingredients:
1 cup granulated sugar
6 tbsp unsalted butter, (room temperature)
1/2 cup heavy cream, (room temperature)
1 tsp flaky sea salt
Method:
Heat sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until it melts into a thick, amber-colored liquid.
Carefully whisk in the butter until melted and smooth.
Slowly drizzle in the heavy cream while whisking continuously (the mixture will bubble up considerably, so be careful!). Let it boil gently for 1 minute, continuing to whisk.
Remove from heat and stir in the salt until fully combined. Pour into a heatproof jar to cool completely. It will thicken as it cools.
Biscuit Crust
Prep time: 10 minutes | Bake time: 10 minutes
Ingredients:
250g Digestive biscuits, crushed
5 tbsp melted unsalted butter
Method:
Mix the crushed biscuits and melted butter together until the mixture feels like wet sand.
Press firmly and evenly into the bottom of a 9-inch springform pan.
Bake at 350°F (175°C) for 10 minutes. Let it cool completely on a wire rack before adding the filling.
Cream Cheese Filling
Prep time: 15 minutes
Ingredients:
24 oz (approx. 750g) full-fat cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
Method:
In a large bowl, beat the softened cream cheese and sugar on medium-low speed until completely smooth, scraping down the sides of the bowl as needed.
Mix in the sour cream and vanilla extract until just combined.
Add the eggs one at a time, mixing just until combined after each addition. Do not overbeat the mixture, as this can introduce too much air and cause cracks.
Pour the entire batter onto the cooled biscuit crust.
Baking & Chilling
Time: 60-75 minutes | Chill time: at least 8 hours
The Water Bath: Wrap the bottom of your springform pan tightly in several layers of heavy-duty foil to prevent water from seeping in. Place the wrapped pan into a larger roasting pan. Fill the roasting pan with about an inch of hot water, ensuring it comes halfway up the sides of the cheesecake pan.
Baking: Carefully transfer the roasting pan to the preheated oven. Bake at 300°F (150°C) for 60–75 minutes, or until the edges are set and firm but the center still has a slight jiggle when gently shaken.
The Slow Cool: Turn off the oven and open the door slightly (about 2-3 inches). Let the cheesecake sit inside the cooling oven for an hour. This gradual cooling process helps prevent cracking.
After an hour, remove the cheesecake from the water bath and the roasting pan, and place it on a wire rack to cool completely at room temperature.
Chilling: Once completely cool, refrigerate the cheesecake for at least 8 hours, or preferably overnight, to allow it to set fully.
Serving
Before serving, pour a generous layer of the remaining homemade salted caramel sauce over the top of the chilled cheesecake, or drizzle it artfully. For an extra touch of flavor and texture, add a final pinch of flaky sea salt. Enjoy!
