Ah, the enticing world of flavors beckons! Imagine you’re wandering through a bustling market in Paris or a lively food bazaar in Bangkok, aromas dancing past your nose and igniting your taste buds. Inspired by the global sweet tooth, we’ve landed on an irresistible treasure that captures the essence of sugar and spice: the Salted Caramel Cheesecake. One bite, and you’ll think you’ve been transported to a dessert haven that knows no bounds!
Why make this recipe?
Let’s just say life’s too short for average desserts. If you’re looking to elevate your sweet game, this Salted Caramel Cheesecake is your golden ticket! With the creamy goodness of cheesecake adorned with a luxurious salted caramel drizzle, it’s a recipe that invites curiosity and ignites conversations. What’s not to love? Plus, it’s the perfect excuse to gather your friends and experience the symphony of flavors together. So, grab your apron and get ready for a culinary adventure that blends East, West, and every delicious stop in between!
How to make Salted Caramel Cheesecake
Ingredients:
- 190 g Digestive biscuits/crackers
- 60 g Mini pretzels
- 6 tablespoons Butter (melted)
- 1-2 tablespoons Milk
- 4 cups Cream cheese (room temperature)
- 1 cup Sugar
- 1/4 cup Heavy cream
- 1-2 teaspoons Vanilla extract
- 4 Eggs (large)
- 1 cup Sour cream
- 1½ tablespoons Cornstarch
- Zest from one lemon
- 1/4 teaspoon Salt
- 1 cup Sugar (for caramel)
- 6 tablespoons Butter (room temperature)
- 1/2 cup Heavy cream (room temperature)
- 1/2-1 teaspoon Flaky salt
- Mini pretzels, for garnish
- Flaky salt, for garnish
Directions:
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Make the crust:
Let’s lay down the flavor foundation, shall we? Grab your digestive biscuits and pretzels like a true snack explorer! Blitz them in a food processor with melted butter and a splash of milk until it resembles sand (albeit tastier). Press this mixture firmly into the base of a springform pan, channeling your inner architect of deliciousness. Pop it into the fridge while you create the magic—like a mindful artist preparing their canvas. -
Make the filling:
Now for the cheesecake alchemy! In a bowl, whisk together the room-temperature cream cheese and sugar until velvety smooth. Add in the heavy cream, a whisper of vanilla, and those four golden eggs, one at a time. Blend in sour cream, cornstarch, lemon zest, and a pinch of salt until it’s a luscious, creamy delight that’ll have you pondering the divine wonders of dessert. -
Bake the cheesecake:
Preheat that oven to 325°F (160°C). Pour your heavenly cheesecake filling into the crust and level it off with grace. Then, place it in a water bath to ensure it bakes evenly and luxuriously. Bake for 70-75 minutes until it’s set but still has a jiggle in the middle—like a confident dancer at a street festival. -
Make the salted caramel topping:
In a saucepan over medium heat, melt sugar until it transforms into a golden syrup of dreams—don’t go all Gordon Ramsay on it, keep an eye out! Slowly incorporate butter and cream, stirring until you have a silky caramel sauce. Finish with a sprinkle of flaky salt to elevate the magic. Let it cool ever so slightly as you catch your breath!
How to serve Salted Caramel Cheesecake
Once chilled to perfection, release your cheesecake from its springform prison and drizzle that sumptuous salted caramel like you’re an artist unveiling a masterpiece. Crown it with extra mini pretzels for that whimsical touch and sprinkle a bit of flaky salt for a flavor explosion!
How to store Salted Caramel Cheesecake
Keep this beauty in the fridge, where it thrives in cool temperatures. Cover it with plastic wrap or a container to shield its flavors from other strong aromas. It’ll be good for up to five days, but if it lasts that long—hats off to you!
Tips to make Salted Caramel Cheesecake
- Make sure your cream cheese is room temperature for that creamy texture. Cold cream cheese is like a grumpy traveler—it won’t blend!
- Don’t rush the caramel process; patience is the secret ingredient. Trust me, the sweet rewards are worth the wait!
- If you desire a thicker crust, feel free to double your crust ingredients. Adventure awaits in each bite!
Variations
Feeling adventurous? Add a swirl of chocolate or fresh fruit on top of the cheesecake for an extra dash of flair! Or, how about switching things up and using crushed Oreos for the crust? The world is your oyster… or cheesecake, rather!
FAQs
1. Can I make this cheesecake ahead of time?
You absolutely can! This beauty will only get better as the flavors meld together. Feel free to whip it up a day before your gathering.
2. What if I don’t have a springform pan?
No worries! You can use any cake pan, but be sure to line it well with parchment paper for easy removal. It’s a little like crafting a sandcastle—you just need the right tools!
3. Can I freeze this cheesecake?
Yes, indeed! Wrap it tightly in plastic wrap and foil before freezing. Just be ready to let it thaw in the fridge for a few hours before serving, like a secret treasure waiting to be discovered!
Now, what are you waiting for? It’s time to embark on this flavor-filled journey and treat yourself to a slice of Salted Caramel Cheesecake bliss. Happy baking, fellow adventurer!
Salted Caramel Cheesecake
Ingredients
Method
- In a food processor, blitz the digestive biscuits and mini pretzels with melted butter and a splash of milk until it resembles sand.
- Press the mixture firmly into the base of a springform pan.
- Chill in the fridge while preparing the filling.
- Whisk together the room-temperature cream cheese and sugar in a bowl until smooth.
- Add the heavy cream, vanilla extract, and eggs one at a time, mixing well.
- Mix in sour cream, cornstarch, lemon zest, and salt until creamy.
- Preheat your oven to 325°F (160°C).
- Pour the cheesecake filling into the chilled crust and smooth the surface.
- Bake in a water bath for 70-75 minutes until set but slightly jiggly in the center.
- In a saucepan, melt the sugar over medium heat until golden.
- Stir in the butter and heavy cream until smooth and incorporated.
- Add flaky salt to taste and allow to cool slightly.
- Once cooled, remove the cheesecake from the springform pan.
- Drizzle the salted caramel generously over the cheesecake.
- Garnish with mini pretzels and additional flaky salt before serving.