Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with a circle of parchment paper for easy removal.

Combine crushed graham crackers, 2 tbsp sugar and 1/4 tsp salt in a medium bowl. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides, optional) of the prepared springform pan using the bottom of a measuring cup or glass. Bake the crust 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Beat room-temperature cream cheese in a large bowl with an electric mixer on medium speed until smooth and lump-free, about 2–3 minutes. Scrape down the bowl.

Add 1 cup granulated sugar and 1/4 tsp salt and beat on medium speed until incorporated, about 1–2 minutes. Scrape down sides.

Mix in sour cream and 2 tsp vanilla until smooth and combined.

Add eggs one at a time, mixing on low speed after each addition just until combined — do not overbeat. Add the extra egg yolk and mix briefly to incorporate.

Sprinkle 2 tbsp flour over the mixture and fold in on low speed (or with a spatula) until just blended. The batter should be smooth and slightly thick but pourable.

Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula.

Set the filled pan inside a larger roasting pan. Pour hot water into the roasting pan to come about 1 inch up the side of the springform pan to create a water bath (bain-marie) — this helps prevent cracks.

Bake at 325°F (160°C) for 50–65 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken. Avoid overbaking; the cheesecake will finish setting as it cools.

Turn off oven and crack the oven door open. Let cheesecake cool in the oven for 1 hour to reduce risk of cracking, then remove from oven and from water bath. Run a thin knife around the pan edge to loosen. Cool to room temperature, then refrigerate at least 6 hours or overnight for best texture.

While cheesecake chills, make caramel. In a medium heavy-bottomed saucepan over medium heat, add 1 cup sugar in an even layer. Without stirring, let sugar melt and begin to caramelize at the edges; gently swirl pan occasionally to promote even melting. Watch closely to prevent burning.

When sugar reaches an amber color (about 6–8 minutes), immediately add the 6 tbsp butter (be careful — it will bubble vigorously). Stir until butter is fully melted and combined.

Slowly pour in the warmed 1/2 cup heavy cream while stirring; again the mixture will bubble vigorously. Stir until smooth. Remove from heat and stir in 1/2 tsp sea salt. Let caramel cool to warm or room temperature; it will thicken as it cools.

In a chilled bowl, pour 1 cup cold heavy cream, 2 tbsp powdered sugar and 1/2 tsp vanilla. Whip with a hand mixer (or stand mixer) on medium-high speed until soft peaks form, about 2–3 minutes. Taste and add a pinch of sea salt flakes if using; whip briefly to combine.

When cheesecake is fully chilled and set, release and remove the springform sides and transfer to a serving plate. Spoon warm or room-temperature caramel sauce over the center of the cheesecake, letting some run toward the edges. For a decorative look, reserve a few tablespoons of caramel to drizzle over slices when serving.

Pipe or dollop whipped cream around the top edge or in the center as desired. If desired, sprinkle a few flakes of sea salt on top of the caramel to enhance flavor.

Chill assembled cheesecake 15–30 minutes to set the caramel slightly before slicing. Use a hot, clean knife (dip in hot water and wipe dry between cuts) to make clean slices. Serve each slice with an extra drizzle of caramel and a dollop of whipped cream.