I’ve made this salted caramel cheesecake a few times, and it’s always turned out to be the most sinful indulgent pleasure. The first time I made it was in February. I was invited to a friends housewarming lunch party and I offered to bring a cheesecake. I gave him three options: cheesecake with some kind of berry topping, Oreo cheesecake or salted caramel cheesecake.
Because he doesn’t like fruit, I had a feeling he wouldn’t choose the berry topping type. Because I had never made salted caramel, I hoped he would choose the Oreo cheesecake. He chose the salted caramel cheesecake.
At first I thought: oh yum! But then as the day of making it approached, I found myself running around my kitchen in panic. Sometimes I get nervous when I’m going to cook something for the first time for a bunch of people. What if the recipe doesn’t turn out right? I had never made salted caramel before. Out of all the recipes I was looking at online, which one could I trust? What if it turned out hard like toffee? That would be a disaster. It would be so stiff you wouldn’t even be able to cut the cheesecake into pieces.
Thankfully, my friend Darya came to the rescue. She gave me a gorgeous salted caramel recipe that she ensured was soft and spreadable. Yes it was indeed. The taste was perfect. After making it while it was warm it was easy to pour out, then once cooled down it was soft and easy to cut into.
Salted Caramel Cheesecake Recipe
Bear in mind that you need to make the cheesecake a day ahead. I used my triple cheese cheesecake recipe found here to make the crust and cheesecake itself. You can substitute the Spanish Mató cheese, also known as Spanish Fresh Cheese for Ricotta.
The salted caramel topping can be made and poured onto the cheesecake once it’s cooled. I usually make the salted caramel the next day in the morning, once the cheesecake has been in the fridge all night long. The salted caramel will cool very quickly, so you can put continue to put it in the fridge nearly straight away until the moment of serving.
Ingredients for the crust
2 cups flour
1/4 cup sugar
1/4 teaspoon baking powder
1 pinch salt
1/4 glass cold water
Ingredients for the cheesecake filling
250gr Mascarpone cheese
200gr Mató cheese
200gr Philadelphia cheese
1 cup sugar
1/4 teaspoon vanilla
1 pinch salt
3 tablespoons flour
juice of 1 lemon
Ingredients for the salted caramel topping
100 gr sugar
30 ml water
100 gr heavy cream
15 gr salted butter (or unsalted butter with a large pinch of salt)
chocolate flakes (optional)
Preheat the oven to 180ºC. Grease a baking tin. The baking tin should be a springform or removable bottom type.
Prepare the crust first. Mix the flour, sugar, salt and baking powder in a mixing bowl. Add the butter, cut into cubes. Mix and knead altogether, until the mixture becomes approximately pea sized grains. Add the water and continue kneading until it becomes a neat mass that you can easily shape out into a ball. Bring it to the baking tin and spread out to cover the whole base of the tin. Bake in the oven for about 10 minutes.
While the crust is baking, make the cheese filling. Add all of the ingredients, except for the eggs, into a large mixing bowl and mix with an electric mixer. Finally add the eggs and mix again. Once it has become a homogenous creamy mixture, remove the baking tin from the oven and pour over the crust. Lower the heat in the oven to 165ºC. Bake for 70 minutes.
Don’t worry if the cheesecake gets a bit cracked on top as you’ll be hiding the cracked surface under the salted caramel anyway.
Let the cheesecake cool and then keep it in the fridge overnight.
To make the salted caramel, heat the cream on low heat in a small pan.
In a separate big* pan heat the sugar and water. Whisk on low heat until the sugar dissolves. If you overdo the low heat like I tend to do out of caution and you’re getting dehydrated crystallized sugar, just add a bit more water. Bring to boil.
Immediately stop whisking and allow the caramel to turn a golden brown colour.
Add the cream.
Whisk non stop for 2 minutes over medium heat.
Take off the heat add the butter. Stir and let it cool a little. It will thicken.
Pour the salted caramel mixture over the cooled cheesecake. Once the salted caramel has completely cooled down, you can optionally chop some chocolate of your choice –I prefer milk chocolate or cooking chocolate– and sprinkle it on top of the salted caramel. Keep the cheesecake in the fridge until serving.
*Make sure this pan is very big because when you add the cream to the mixture it will suddenly rise and splutter everywhere.