SALTED CARAMEL CHEESECAKE
We love cheesecakes in this blog. I have a long long list of cheesecake recipes and flavor variations I am dying to make. With small variations in the crust or topping, the flavor of the cheesecake can completely change. This Salted caramel cheesecake is so good. The crust has a touch of cinnamon and with the salted caramel sauce on top to go with it, yum!
I always tell people that cheesecake was so not on the top of my list dessert wise. First, I did not understand the combination. Dessert and cheese? Ew. That was the way I thought back then. Once I actually tried cheesecake and understood what all the fuss was about. After that, I really thought cheesecake was such a difficult recipe to make. Such a perfectly creamy and delicious recipe had to be almost impossible to make at home. I will say, this cheesecake takes its time but it is a fairly simple recipe.
HOW DO I MAKE A SALTED CARAMEL CHEESECAKE?
The first thing you need to do is find a round springform pan. The size of the pan depends on the size of the cheesecake you want to make. In this case, the recipe calls for a 7 inch pan. I always recommend using a springform pan for cheesecake recipes because it is so much easier to get out. No flipping, no knives in the cheesecake, nothing.
Star with the base, pressing the cookies with a spoon or with your hands to the bottom and the sides of the pan. We want to have the cheesecake completely covered on the sides by cookies and on the top with the salted caramel sauce.
Once you bake the crust completely, add the cheesecake batter. The cheesecake bakes for around 45 minutes for this size. If the cheesecake you are making is bigger you need to leave it for more time in the oven. When the cheesecake is ready, you need to cool it in three different steps. The first step is to turn the oven off and slightly open the oven door. Leave the cheesecake in there for 30 minutes. following that, you take the cheesecake out and place it on the counter for 10 minutes. Finally, cover the cheesecake with aluminum foil and place it in the fridge for at least 4 hours or overnight.
Once the resting steps are done (or while it rests) you can start on the salted caramel sauce. This recipe has just a couple of ingredients and you can make it really fast. In this case, you have to be completely on top of the preparation. Once the salted caramel is done, let cool a bit and pour it over the cheesecake.
I promise you that the combination of cinnamon, cheesecake and salted caramel is unbelievable. Delicious!
THE PERFECT SALTED CARAMEL SAUCE:
I tried this recipe two times before finding the perfect texture. The first time I made it, the flavor was perfect but the caramel turned out a bit harder than what I wanted. Slicing and serving the cheesecake was a bit complicated. With a few twitches in the original recipe, I ended up with a perfectly smooth salted caramel sauce.
TIPS FOR A PERFECT CHEESECAKE:
The crust: I like crushing the cookies with a potato smasher because this leaves different sized pieces giving the crust an extra crunch. Its quicker and easier to make in a food processor. Add all the cookies there and process until they are completely crushed.
The cookies for the crust: My recommendation is that you choose vanilla flavored cookies instead of cinnamon cookies. This way you can control the amount of cinnamon you want to add.
The pan: To make sure you have a perfect cheesecake, start by the base. For a secure base, without any moisture, leaking and a creamy cheesecake, use 3 aluminum foil sheets Make sure that they are bigger than the pan. you need to be able to completely cover the sides of the pan as well as the bottom. The first sheet goes on top of the base of the pan. Cover the base, close the pan and press the remaining of the foil to the sides of the pan. The second sheet goes on the outside of the pan. This covers the bottom and the sides to secure the pan. Do the same with the third sheet.
Water: The cheesecake is baked in a water bath. Besides from the round pan you will need a square or rectangular roasting pan. We want the water to reach up to about half of the round pan with the cheesecake on it.
EQUIPMENT:
Round springform pan: As I mentioned before, getting the cheesecake out of the pan is easier with a pan like this. If you want to make it in a glass or ceramic dish you can! This is if you don’t want to take it out of the dish.
Roasting pan: You need one to be able to bake the cheesecake in a water bath. this ensures a creamier cheesecake.
Aluminum foil: To cover the pan completely before baking.
Pot: You will need one to make the salted caramel.
Mixer: For the cheesecake batter.
Food processor: For the crust, you can make it in a food processor or with a potato smasher.
Bowls: You will need one large bowl for the cheesecake, a few small ones for the ingredients. I recommend using small bowls for the ingredients specially when making the salted caramel. Having everything measured up and ready to go makes it so much easier.
DO YOU LIKE CHEESECAKE? CHECK OUT THESE RECIPES
SALTED CARAMEL CHEESECAKE
Ingredients
BASE
- 120 gr Graham crackers
- 1 tsp cinnamon
- 60 gr Melted butter
CHEESECAKE
- 225 gr cream cheese
- 40 gr heavy whipping cream
- 40 gr Sour cream
- 63 gr Sugar
- 1 egg
- 1 tbsp flour
- 1 tsp vanilla extract
SALTED CARAMEL
- 1/2 Cup granulated white sugar
- 1/4 cup water
- 50 gr butter
- 1/4 cup + 2 tbsp heavy whipping cream
- 1/2 tsp salt
Instructions
CHEESECAKE
- Preheat the oven to 250F and prepare the pan with aluminum foil. (see tips section in post)
- Crush crackers and mix with melted butter and cinnamon.
- Place on the pan and press down to the base and sides.
- Bake for 10 minutes.
- Lower the oven temp to 320 once the crust is done.
- Add cream cheese and sugar to a bowl and cream together. Around 2 to 3 minutes.
- Add 1 egg and vanilla extract. Mix well.
- Add the flour and mix in with a spoon or silicone spatula.
- Place on stand mixer again (or with the mixer again) and add the heavy whipping cream and sour cream. Mixing well between each one.
- Bang the bowl against the counter around 50 times to get the air bubbles out.
- Pour over baked crust.
- Place the pan over the roasting pan and fill the roasting pan with hot water halfway.
- Place in the oven for about 40 to 45 minutes.
- Once that time is up, turn the oven off and open the door slightly. Leave the cheesecake there for 30 minutes.
- Take it out of the oven and let cool for 10 minutes on the counter.
- Cover with aluminum foil and place in the fridge for 4 hours minimum.
SALTED CARAMEL
- Combine sugar and water in a pot and place over medium/low heat.
- Let sugar dissolve completely without stirring. If you need to move it, tilt the pan form side to side.
- Add butter and keep cooking over medium low heat until it start to turn golden brown. Tilt the pot from side to side to cook evenly.
- Once you reach caramel color, turn the fire off and add the heavy whipping cream. Be carefull, it bubbles up agresively.
- Use a long whisk to mix completely until it simmers down.
- Let cool a bit and pour over cheesecake.
