Salted Caramel Cheesecake Recipe
A luscious cream cheese filling sits atop a buttery graham cracker crust, crowned with rich homemade salted caramel sauce that creates the perfect balance of sweet and salty in every silky bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Cheesecake Filling:</li><li class="ingredients-single-item">750g cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 large egg yolks, room temperature</li><li class="ingredients-single-item">120ml sour cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the Salted Caramel:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">90g unsalted butter, cubed, room temperature</li><li class="ingredients-single-item">120ml heavy cream, slightly warmed</li><li class="ingredients-single-item">1 1/2 tsp flaky sea salt (plus extra for garnish)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Instant-read thermometer</li><li class="equipment-single-item">Aluminum foil</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Place a rack in the lower third of the oven. Wrap the outside of a 23cm (9-inch) springform pan with a double layer of heavy-duty aluminum foil, making sure it comes at least halfway up the sides. This will prevent water from seeping into your cheesecake during the water bath baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Add melted butter, sugar, and salt, then pulse until the mixture resembles wet sand. The butter acts as a binder, helping the crust hold together when sliced. Press the mixture firmly into the bottom and about 2.5cm up the sides of your prepared springform pan, using the flat bottom of a measuring cup to compact it evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the crust for 10 minutes until lightly golden and set. Remove from the oven and let cool completely on a wire rack. Reduce oven temperature to 150°C (300°F).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the filling, in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until completely smooth with no lumps, about 2 minutes. Scrape down the sides and bottom of the bowl frequently during mixing – this is crucial for a smooth cheesecake. Add sugar and beat for another 2 minutes until well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs and egg yolks one at a time, mixing on low speed just until each is incorporated. Over-mixing after adding eggs can incorporate too much air, which can cause cracks during baking. Add sour cream and vanilla, mixing just until combined. The sour cream adds moisture and tanginess that balances the sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling over the cooled crust. Place the foil-wrapped springform pan in a large roasting pan. Place the roasting pan in the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath provides gentle, even heat and humidity, preventing the cheesecake from cracking and ensuring a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for about 1 hour to 1 hour 10 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble (about 70-73°C on an instant-read thermometer). Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents the surface from cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the cheesecake from the water bath and refrigerate for at least 6 hours or preferably overnight. The resting time allows the flavors to develop and the texture to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the salted caramel sauce, place sugar in a medium heavy-bottomed saucepan over medium heat. Watch carefully as the sugar begins to melt and turn golden around the edges. Gently swirl the pan occasionally to help the sugar melt evenly, but avoid stirring which can cause crystallization. The sugar is ready when it turns a deep amber color (about 175°C on a candy thermometer).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully add the butter (it will bubble vigorously!) and whisk until completely melted and incorporated. The fat in the butter helps create a silky texture and prevents the caramel from becoming too hard when cooled. Remove from heat and slowly pour in the warm cream while whisking constantly. The warm cream prevents the temperature shock that could cause the caramel to seize. Stir in the sea salt. Let the caramel cool to room temperature, it will thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, run a thin knife around the edge of the cheesecake and gently remove the springform ring. Transfer the cheesecake to a serving plate. Pour about three-quarters of the cooled caramel sauce over the top, allowing it to drip attractively down the sides. Sprinkle with additional flaky sea salt.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve slices with extra caramel sauce on the side. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Store any leftover cheesecake covered in the refrigerator for up to 5 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is a water bath important when baking cheesecake?
A water bath provides gentle, even heat and humidity during baking, preventing the cheesecake from cracking and ensuring a silky-smooth texture. It acts as insulation against the direct oven heat, allowing the dessert to cook more evenly from all sides for a perfectly creamy result.
How do I prevent my caramel sauce from crystallising?
To prevent crystallisation, avoid stirring the sugar while it melts (swirl the pan instead), use a clean, heavy-bottomed pan, brush the sides with water to dissolve sugar crystals, and ensure all equipment is completely clean. Adding a touch of lemon juice or corn syrup can also help.
What's the secret to a crack-free cheesecake top?
The secrets to a crack-free cheesecake include: using room temperature ingredients, avoiding overmixing after adding eggs, baking in a water bath, not opening the oven during baking, and allowing it to cool gradually in the oven with the door cracked before refrigerating.
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