Caramel Macchiato Cheesecake Salted Caramel (Printable Version)
# What You'll Need:
→ Crust
01 -
240 g graham cracker crumbs
02 -
115 g unsalted butter, melted
03 -
25 g white sugar
→ Filling
04 -
675 g cream cheese, softened
05 -
100 g white sugar
06 -
110 g brown sugar
07 -
3 large eggs
08 -
225 g sour cream
09 -
80 ml brewed espresso or strong coffee
10 -
1 tablespoon vanilla extract
→ Topping
11 -
Fresh whipped cream
12 -
Salted caramel sauce
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Lightly grease a 23 cm springform pan with nonstick spray. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix until the texture resembles wet sand. Press mixture firmly onto the base and 2.5 cm up the sides of the prepared pan.
02 -
Bake the crust for 8 minutes. Remove from the oven and let it cool completely on a wire rack. Reduce oven temperature to 165°C.
03 -
In a large bowl, beat softened cream cheese using a hand mixer until smooth and fluffy. Gradually add both sugars and continue mixing until fully incorporated. Add eggs one at a time, mixing thoroughly after each addition. Stir in sour cream, espresso, and vanilla extract until just combined.
04 -
Pour the cheesecake batter over the cooled crust. Bake at 165°C for 65 minutes, or until the center is set with a slight wobble. Turn off the oven, crack the oven door slightly, and let the cheesecake rest inside for 15 minutes.
05 -
Remove cheesecake from oven and allow to cool completely on a wire rack. Once at room temperature, cover with plastic wrap and refrigerate for at least 8 hours or overnight for best results.
06 -
Slice the chilled cheesecake into portions. Garnish generously with fresh whipped cream and a drizzle of salted caramel sauce immediately before serving.
# Helpful Notes:
01 -
For optimal texture, let cheesecake chill overnight to ensure full set and easy slicing.
02 -
If adding whipped cream and caramel garnish ahead, chill for an additional 1–2 hours to prevent melting.