why make this recipe

Salted Caramel Cheesecake is a yummy dessert that combines the creamy goodness of cheesecake with the sweet and salty flavor of caramel. This recipe is perfect for special occasions, family gatherings, or just when you want to treat yourself. Its rich taste and smooth texture will impress your friends and family, making it a favorite for everyone.

how to make Salted Caramel Cheesecake

Ingredients:

350 g biscoff cookies (about 45 cookies)
150 g unsalted butter (melted)
750 g cream cheese (3 bricks), softened to room temperature
150 g granulated sugar
250 g Greek yogurt (room temperature)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
4 large eggs (room temperature)
150 g granulated sugar (for caramel)
150 g heavy cream (room temperature)
60 g unsalted butter (room temperature)
1/2 teaspoon salt

Directions:

Biscoff Crust: Start by crushing the biscoff cookies into fine crumbs. You can use a food processor or a plastic bag and a rolling pin. Mix the crumbs with melted butter until they are well combined. Press this mixture into the bottom of a springform pan to form a solid crust. Chill it in the refrigerator while you prepare the cheesecake filling.
Cheesecake: In a large bowl, beat the softened cream cheese with granulated sugar until smooth. Add Greek yogurt, vanilla extract, and ground cinnamon. Mix well. Then, add the eggs one at a time, mixing after each addition until just combined. Pour this cheesecake mixture over the chilled crust in the springform pan.
Bake: Preheat your oven to 160°C (320°F). Place the cheesecake in the oven and bake for about 50-60 minutes. The center should be slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
Salted Caramel: While the cheesecake cools, prepare the salted caramel. In a saucepan, heat 150 g of granulated sugar over medium heat until it melts and turns amber in color. Remove it from the heat and carefully stir in the heavy cream, 60 g of unsalted butter, and salt. Let it cool slightly before drizzling it over the cheesecake.

how to serve Salted Caramel Cheesecake

Once the cheesecake has completely cooled, remove it from the springform pan. Drizzle the salted caramel sauce over the top. You can slice it into wedges and serve it on plates. Add a dollop of whipped cream or a sprinkle of sea salt for extra flavor.

how to store Salted Caramel Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It can last for up to five days. If you’d like to freeze it, wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to three months. Thaw it in the refrigerator before serving.

tips to make Salted Caramel Cheesecake

Make sure your cream cheese is at room temperature for easier mixing.
Avoid over-mixing the cheesecake batter to keep it from becoming too dense.
Use a water bath while baking for a creamier texture if desired. Just wrap the bottom of the springform pan with aluminum foil to prevent leaks.
Let the cheesecake chill overnight for the best flavor and texture.

variation

For a chocolate twist, you can add cocoa powder to the cheesecake mixture or swirl in some chocolate ganache. You can also use different types of cookies for the crust, like Oreos or graham crackers, for a different flavor.

FAQs

1. Can I use a different kind of cookie for the crust?
Yes, you can use other cookies like Oreo or graham crackers if you prefer.

2. How can I make the caramel sauce ahead of time?
You can make the caramel sauce in advance and store it in the refrigerator for up to two weeks. Reheat it slightly before drizzling it on the cheesecake.

3. What can I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! You can cover it with salted caramel or whipped cream to hide the cracks, and it will still taste great!

Salted Caramel Cheesecake