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Salted Caramel Cheesecake

This Salted Caramel Cheesecake features a creamy filling topped with a luscious salted caramel drizzle, creating a perfect dessert for gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 190 g Digestive biscuits/crackers
  • 60 g Mini pretzels
  • 6 tablespoons Butter (melted)
  • 1-2 tablespoons Milk
For the cheesecake filling
  • 4 cups Cream cheese (room temperature) Ensure cream cheese is at room temperature for smooth mixing.
  • 1 cup Sugar
  • 1/4 cup Heavy cream Should be at room temperature.
  • 1-2 teaspoons Vanilla extract
  • 4 large Eggs Add one at a time.
  • 1 cup Sour cream
  • 1.5 tablespoons Cornstarch
  • Zest from one lemon Zest from one lemon
  • 1/4 teaspoon Salt
For the salted caramel topping
  • 1 cup Sugar (for caramel)
  • 6 tablespoons Butter (room temperature)
  • 1/2 cup Heavy cream (room temperature)
  • 1/2-1 teaspoon Flaky salt To sprinkle on top to taste.
  • Mini pretzels, for garnish Optional, for decoration.
  • Flaky salt, for garnish Optional, for decoration.

Method
 

Make the crust
  1. In a food processor, blitz the digestive biscuits and mini pretzels with melted butter and a splash of milk until it resembles sand.
  2. Press the mixture firmly into the base of a springform pan.
  3. Chill in the fridge while preparing the filling.
Make the filling
  1. Whisk together the room-temperature cream cheese and sugar in a bowl until smooth.
  2. Add the heavy cream, vanilla extract, and eggs one at a time, mixing well.
  3. Mix in sour cream, cornstarch, lemon zest, and salt until creamy.
Bake the cheesecake
  1. Preheat your oven to 325°F (160°C).
  2. Pour the cheesecake filling into the chilled crust and smooth the surface.
  3. Bake in a water bath for 70-75 minutes until set but slightly jiggly in the center.
Make the salted caramel topping
  1. In a saucepan, melt the sugar over medium heat until golden.
  2. Stir in the butter and heavy cream until smooth and incorporated.
  3. Add flaky salt to taste and allow to cool slightly.
Serve the cheesecake
  1. Once cooled, remove the cheesecake from the springform pan.
  2. Drizzle the salted caramel generously over the cheesecake.
  3. Garnish with mini pretzels and additional flaky salt before serving.

Notes

Make sure your cream cheese is room temperature for best mixing. Don't rush the caramel creation process. For a thicker crust, consider doubling the crust ingredients. Store cheesecake in the fridge for up to five days wrapped securely.