Sea Salt Caramel Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon fine sea salt in a bowl. Pour in the melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 10 minutes. Remove from oven and let cool while preparing filling. Keep oven set to 325°F (160°C).

Reduce oven temperature to 300°F (150°C) if desired for gentler baking (optional). Place a kettle of water on to boil for a water bath.

Prepare the cream cheese

In a large bowl or stand mixer fitted with a paddle, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and continue beating on medium speed until combined and slightly creamy, about 1–2 minutes. Scrape down the bowl.

Mix in the sour cream, warm heavy cream, vanilla extract, lemon juice (if using) and 1/2 teaspoon fine sea salt on low speed just until incorporated.

Add the flour and mix briefly to incorporate.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overbeat; stop as soon as the mixture is smooth and homogeneous.

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles. If you have a small torch, you can pop visible bubbles before baking.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil (cover bottom and sides up to avoid leaks). Place the wrapped pan in a larger roasting pan and pour in enough hot boiling water to come about halfway up the side of the springform pan.

Bake in the preheated oven (300°F/150°C) until the edges are set and the center still slightly jiggles (just a bit) when gently shaken, about 50–70 minutes depending on oven. Start checking at 50 minutes.

Turn the oven off and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking.

After an hour, remove the cheesecake from the water bath and unwrap foil. Run a thin knife around the edge to loosen from the pan (this helps prevent cracks as it cools). Let cool to room temperature on a wire rack, then refrigerate at least 6 hours or overnight (ideally 12 hours) until fully set.

While the cheesecake cools (or up to a week ahead), make the caramel: place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Swirl the pan occasionally (do not stir) until the sugar dissolves and then turns an amber color; this takes roughly 8–12 minutes. Watch carefully to avoid burning.

When the sugar reaches a deep amber, immediately remove the pan from heat and carefully add the cubed butter (it will bubble vigorously). Stir until butter is melted and combined.

Slowly and carefully pour in the warm 1/2 cup heavy cream while stirring — mixture will bubble strongly. Return to low heat briefly to incorporate, about 30 seconds.

Stir in 1 teaspoon vanilla extract and 1 teaspoon coarse sea salt. Taste and adjust salt if desired. Let caramel cool slightly before using; it will thicken as it cools. Reserve about 1/4 cup for drizzling and keep remaining sauce at room temperature (or refrigerate and gently rewarm).

Remove the chilled cheesecake from the springform pan and transfer to a serving plate if desired. Spread or pour most of the cooled caramel sauce over the top, smoothing it to the edges.

Sprinkle the top lightly with the 1/4 teaspoon coarse sea salt flakes for the sea-salt finish—start with less and add more to taste.

Drizzle the reserved 1/4 cup caramel and add dollops of whipped cream around the edge if using. For a decorative look, pipe whipped cream rosettes and place a small pinch of sea salt on each.

Let the assembled cheesecake sit about 10–15 minutes to allow caramel to set slightly before slicing. Use a hot, clean knife (dip in hot water and dry between cuts) to make neat slices.

Store leftovers covered in the refrigerator up to 4 days (caramel may be kept separately at room temperature for up to 3 days or refrigerated and gently warmed before serving).