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BEST Salted Caramel Cheesecake

2h 15m
Serves 12
bakewithzoha.com

BEST Salted Caramel Cheesecake

bakewithzoha.com
2h 15m
Serves 12

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. 2Prepare 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.
  3. 3Make 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.
  4. 4Pour batter into the baked crust, bake at 325F in a water bath for 75-80 minutes. Cool completely, then chill overnight.
  5. 5Remove cheesecake from pan, top with remaining caramel sauce and sea salt. Serve and enjoy!

Ingredients

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

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