Creamy Caramel Cheesecake (Printable Version)
# What You'll Need:
→ Salted Caramel Sauce
01 -
140g granulated sugar
02 -
1½ tablespoons water
03 -
40g butter
04 -
150g heavy cream
05 -
¼ teaspoon salt
06 -
1 teaspoon vanilla paste
→ Cookie Crust
07 -
250g digestive or graham crackers
08 -
2 tablespoons granulated sugar
09 -
75g butter
10 -
Pinch of salt
→ Caramel Cheesecake Filling
11 -
800g full fat cream cheese, room temperature
12 -
150g granulated sugar
13 -
100g caramel
14 -
200g sour cream (14-18%), room temperature
15 -
1½ tablespoons cornstarch
16 -
2½ teaspoons vanilla extract
17 -
4 large eggs
# Step-by-Step Directions:
01 -
In a large saucepan, combine granulated sugar and water, stirring until all sugar is wet. Spread into an even layer and melt over medium-high heat until golden brown, stirring occasionally for even melting.
02 -
Once caramel is golden brown, reduce to medium heat and stir in butter until melted. Gradually add heavy cream, stirring continuously as mixture bubbles. Turn off heat, then stir in salt and vanilla paste. Transfer to a shallow bowl and refrigerate until room temperature (30-60 minutes).
03 -
Preheat oven to 160°C/325°F conventional oven. Line the bottom of a 23cm/9-inch springform pan with parchment paper.
04 -
Process cookies and sugar in a food processor until fine crumbs form. Add melted butter and blend until combined. Press mixture firmly into bottom and up sides of prepared springform pan, using the bottom of a glass to compact.
05 -
Bake crust for 10 minutes. Set aside to cool while keeping the oven on.
06 -
Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute. Add sugar and caramel, mixing on low speed for another minute until smooth.
07 -
In a small bowl, combine sour cream and cornstarch until smooth. Add this mixture to the cream cheese along with vanilla extract and mix until combined. Add eggs two at a time, mixing on low speed until just incorporated. Scrape down sides and give a final mix to ensure everything is well combined.
08 -
Pour cheesecake batter into the cooled crust. Place springform pan in a larger cake pan, then set both in a roasting pan. Fill the outer pan with hot water to create a water bath that reaches ⅓-⅔ up the sides of the cake pan.
09 -
Bake for 1 hour and 10-15 minutes until edges are set but center still has a slight wobble when gently shaken.
10 -
Turn off oven and leave door slightly ajar with cheesecake inside for 1 hour. Remove from water bath and cool completely on a rack for another hour, then refrigerate for at least 6 hours or overnight.
11 -
When ready to serve, pour remaining caramel sauce over the top of the cheesecake. Optionally sprinkle with sea salt before serving.
# Helpful Notes:
01 -
Store-bought caramel sauce can be substituted for homemade.
02 -
For best results, weigh ingredients using a digital scale in grams rather than using cup measurements.
03 -
Alternatively, wrap springform pan in triple-layer aluminum foil before placing in water bath to prevent water seepage.