BEST Salted Caramel Cheesecake

135 mins
Serves 12
https://bakewithzoha.com/best-salted-caramel-cheesecake/#best-salted-caramel-cheesecake-recipe

Directions

  1. 1Make the salted caramel sauce by cooking sugar in a pan until golden, adding butter, warm cream, salt and vanilla. Cool completely.
  2. 2Make the salted caramel sauce by cooking sugar in a pan until golden, adding butter, warm cream, salt and vanilla. Cool completely.
  3. 3Make the salted caramel sauce by cooking sugar in a pan until golden, adding butter, warm cream, salt and vanilla. Cool completely.
  4. 4Prepare the crust by blitzing Biscoff cookies with melted butter in a food processor, press into a 9" springform pan and bake for 7-8 minutes at 350F, then reduce to 325F.
  5. 5Prepare the crust by blitzing Biscoff cookies with melted butter in a food processor, press into a 9" springform pan and bake for 7-8 minutes at 350F, then reduce to 325F.
  6. 6Prepare the crust by blitzing Biscoff cookies with melted butter in a food processor, press into a 9" springform pan and bake for 7-8 minutes at 350F, then reduce to 325F.
  7. 7Make the cheesecake batter by whipping cream cheese, sugar, and vanilla until creamy. Gently add eggs, heavy cream, sour cream, cornstarch, and cooled salted caramel sauce. Mix until combined.
  8. 8Make the cheesecake batter by whipping cream cheese, sugar, and vanilla until creamy. Gently add eggs, heavy cream, sour cream, cornstarch, and cooled salted caramel sauce. Mix until combined.
  9. 9Make the cheesecake batter by whipping cream cheese, sugar, and vanilla until creamy. Gently add eggs, heavy cream, sour cream, cornstarch, and cooled salted caramel sauce. Mix until combined.
  10. 10Pour batter into the baked crust, bake at 325F in a water bath for 75-80 minutes. Cool completely, then chill overnight.
  11. 11Pour batter into the baked crust, bake at 325F in a water bath for 75-80 minutes. Cool completely, then chill overnight.
  12. 12Pour batter into the baked crust, bake at 325F in a water bath for 75-80 minutes. Cool completely, then chill overnight.
  13. 13Remove cheesecake from pan, top with remaining caramel sauce and sea salt. Serve and enjoy!
  14. 14Remove cheesecake from pan, top with remaining caramel sauce and sea salt. Serve and enjoy!
  15. 15Remove cheesecake from pan, top with remaining caramel sauce and sea salt. Serve and enjoy!

Ingredients

  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 5 tbsp unsalted butter, room temp and sliced
  • 5 tbsp unsalted butter, room temp and sliced
  • 5 tbsp unsalted butter, room temp and sliced
  • 0.5 cup heavy cream, warmed up
  • 0.5 cup heavy cream, warmed up
  • 0.5 cup heavy cream, warmed up
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 200 g Biscoff cookies
  • 200 g Biscoff cookies
  • 200 g Biscoff cookies
  • 6 tbsp unsalted butter, melted
  • 6 tbsp unsalted butter, melted
  • 6 tbsp unsalted butter, melted
  • 32 oz full-fat cream cheese, room temp
  • 32 oz full-fat cream cheese, room temp
  • 32 oz full-fat cream cheese, room temp
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 4 large eggs, room temp
  • 4 large eggs, room temp
  • 4 large eggs, room temp
  • 0.33 cup heavy cream, room temp
  • 0.33 cup heavy cream, room temp
  • 0.33 cup heavy cream, room temp
  • 0.5 cup sour cream, room temp
  • 0.5 cup sour cream, room temp
  • 0.5 cup sour cream, room temp
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 0.66 cup caramel sauce from above
  • 0.66 cup caramel sauce from above
  • 0.66 cup caramel sauce from above
  • 1 remaining salted caramel sauce
  • 1 remaining salted caramel sauce
  • 1 remaining salted caramel sauce
  • 1 flakey sea salt for garnish
  • 1 flakey sea salt for garnish
  • 1 flakey sea salt for garnish

Equipment

9" springform panfood processorstand mixer (or hand mixer)wide-bottomed panaluminum foilparchment paper

Tips

  • Use high quality, full-fat ingredients
  • Bring all ingredients to room temperature
  • Never overmix the cheesecake batter
  • Scrape the bowl often
  • Do NOT overbake
  • Don't rush the chilling process