If you like the combination of sweet and salty, you will love this cheesecake! Velvety vanilla filling combined with delicious salted caramel topping: a pure pleasure for the palate!
Why is this cheesecake so good
This is a classic cheesecake made with sour cream and cream cheese. It has a very nice texture and not too sweet taste. The topping is the “real deal” which makes this dessert unique. Caramel is so good with salt and it is really like the cherry of the cake in this case. The final touch are the chocolate cookies on the bottom: don’t miss that wonderful cocoa addition.
How do you make salted caramel from scratch
If you never made caramel sauce before, you might be surprised how easy it is. And adding some salt to it will make a huge taste difference. To make it, you need to follow few simple steps: just caramelize the sugar and then pour the cream over the caramel. Whisk until it is all dissolved and add some sea salt. That’s all!
Tips for this recipe
- This is a classic baked cheesecake so the best is if you bake it in a water bath at a not too high temperature. If you are in a rush, you can bake the cake without water bath, just need to be careful not to overbake it as its texture might become dry.
- The best cookies for this cheesecake are oreos, chocolate graham crackers or chocolate wafers.
- You can store any leftover caramel sauce for at least 1-2 weeks in the fridge.
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You may also want to check some of my other cheesecake recipes:
Cheesecake with Salted Caramel Topping
For the Crust:
- ¼ cup/ 60 g melted butter
- 7 oz/ 200 g chocolate cookies, approximately (see notes)
For the Filling:
For the Salted Caramel sauce:
- ⅔ cup sugar
- ⅞ cup 200 ml heavy cream
- ½ teaspoon sea salt
- Cover the bottom of a springform pan with a circle of 9 inch baking paper. Grease lightly the pan.
- In a food processor or blender grind the cookies to fine crumbs. Combine with the butter and mix well together. Transfer to the springform pan and press with your hands until sides and bottom are evenly coated with crust. Place in the fridge or in the freezer to chill while preparing the cheesecake filling.
- Preheat oven to 320°F/ 160°C.
- Combine cream cheese with ⅔ cup sugar and ⅔ cup sour cream and whisk until smooth. You can use food processor or a mixer. Add the eggs one by one and continue whisking on lower speed, until combined. Add vanilla extract and whisk shortly.
- Pour the filling on top of the crust in the pan. Wrap the pan in 2-3 sheets of aluminum foil and place it in a bigger pan filled with water. The water should cover ⅓ to ½ of the springform pan.
- Bake the cheesecake for about an hour or until the top becomes golden around the edges.
- Mix the rest of the sugar and sour cream and spread the mixture on top of the cheesecake. Bake for another 10 minutes. Turn the oven off and leave it slightly open. Leave the cheesecake rest for 40 minutes in the cooling oven. Remove from the oven and cool until room temperature. Transfer to the fridge and leave it there for at least 4 hours.
- Serve with cooled salted caramel.
- To make the caramel, put the sugar in a sauce pan on medium heat and whisk it until it starts caramelizing. When the colour of the caramel becomes medium amber remove from heat. Pour the heavy cream in the pan with the caramel.
- Return to the heat and stir the caramel until it’s all dissolved in the cream. Remove from heat and add salt. Stir again.
- Let chill for at least ½ hour at room temperature. Cover with plastic wrap and let cool in the fridge for around 4 hours before topping the cheesecake.
- Best cookies for this recipe: Oreo, chocolate wafers, chocolate graham crackers.
- If you are in a rush, you can skip the water bath and/ or increase the temperature to 360 degrees F/ 180 degrees C. You need to be careful not to overbake the cheesecake to avoid the texture becoming dry.