Best Salted Caramel Cheesecake

salted caramel cheesecake slice on a white plate.

5 from 1 vote

This Salted Caramel Cheesecake is silky smooth, rich and perfectly balanced. Imagine a buttery Lotus cookie base, topped with the creamy caramel cheesecake filling and salted caramel sauce, finished with a sprinkle of flaky sea salt.

Prep Time45

Cook Time1 30

Cooling Time8

Total Time10 15

Course: Baking

Cuisine: American

Servings: servings

Ingredients

For the salted caramel sauce:

200 g caster sugar
70 g salted butter room temp, cubed
120 ml double cream
1 tsp vanilla extract
1/2 tsp flakey sea salt

For the crust:

200 g Biscoff cookies
85 g salted butter melted

For the cheesecake:

900 g full-fat Philadelphia cream cheese room temp
200 g caster sugar
2 tbsp plain flour
4 large eggs room temp
120 g full fat sour cream room temp
1 tsp vanilla extract
90 g of the cooled salted caramel sauce 1/3 cup roughly
Flakey sea salt for sprinkling on the top

Instructions

For the crust

Preheat oven to 160c fan, 180c conventional or 355F.
Prepare the tin by lining a 9 inch springform/loose bottomed cake pan with a circle of greaseproof paper on the base and a strip around the sides. This helps the salted caramel sauce not stick later on. I find it easiest to grease the tin first so that the paper sticks to the pan.
Blend the biscuits in a food processor or pop them in a ziploc bag and bash well with a rolling pin. Tip into a bowl and add the melted butter.
Pour the biscuit base into the prepared tin and press firmly into the bottom and up the sides of your pan. If you prefer a thicker base, don’t push it up the sides and just pack it into the base of the tin. Bake for 8 minutes then remove from the oven to cool.

For the salted caramel

Add the sugar to a medium-sized heavy-based saucepan and place over a medium heat. Don’t stir, just swirl the pan to ensure it melts evenly (otherwise it will start clumping). It may look a little weird at first, but swirl and be patient, and it will melt after 5 or so minutes.
Once the sugar has melted, continue to bubble over a medium heat until it turns a gorgeous amber colour – watch closely (this will only take 1 minute or so) as you don’t want it to burn and become bitter.
Remove from the heat and quickly add the butter. Whisk for about 30 seconds until completely smooth - it will sputter a bit but don’t worry, this is normal. Pour in the double cream and whisk again until smooth and glossy. Finally, whisk in the vanilla extract and salt. Pour into a jug.
If making ahead of time, leave to cool completely before covering and chilling in the fridge for up to 3 days. Reheat gently in the microwave or on the hob.

For the cheesecake

Turn the oven down to 100c fan/120c conventional/250f.
In the bowl of a stand mixer (or use a large bowl with an electric whisk), add the room temperature cream cheese, sugar and flour. Mix to combine.
One at a time, add the eggs, mixing well in between each addition. Then add the sour cream, vanilla and the cooled caramel sauce (about ⅓ cup/90g). Mix until smooth and creamy.
Once incorporated, pour on top of the biscuit base. Gently but firmly, tap the whole cheesecake on the work surface to burst any air bubbles in the cheesecake mix, as this can lead to cracks.
In a different roasting tin or cake tin, add some boiling water and add that to the bottom shelf of the oven to help the cheesecake steam.
Place the cheesecake in the middle of the oven, above the boiling water tin, and bake for 90 minutes.
After 90 minutes, don’t open the door, just turn the oven off and leave to cool completely for 3-4 hours.
Once cool, pour the rest of the salted caramel sauce on top and smooth it out. You don't want the caramel hot here but having it just warmed slightly will help it spread out evenly.
Leave it overnight or at least 4 hours in the fridge.
Once ready to serve, remove it from the fridge for about 20 minutes to lose the fridge chill. Sprinkle with flakey sea salt and serve!

Notes

Scroll up for a step by step guide with images to help you make this cheesecake.

To store: Store in an airtight container in the fridge for 5 days.

To freeze: portion slices, wrap well (cling film then foil) and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature for about 20 minutes before serving.

Make ahead: make the cheesecake 1 day in advance, cover and place in the fridge. Sprinkle with salt at the last minute. The caramel sauce can be left to cool completely before covering and chilling in the fridge for up to 3 days. Reheat gently in the microwave or on the hob.

Cracks: This can occur if there is a sudden change in temperature. This includes opening the oven door or putting in the fridge too soon. Make sure it’s fully room temp before popping in the fridge and try to avoid opening oven door.

Biscuits: You could also use ginger nut biscuits for a twist, gluten free digestives if needed or digestives/Graham crackers.

Nutrition