Salted Caramel Cheesecake Recipe
(Gluten-Free) // creamy caramel cheesecake, sweet & salty almond crust
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine almond flour, brown sugar, and salt. Melt the unsalted butter and add it to the dry ingredients. Mix until the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 3
Make the filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, eggs, and salt to the cream cheese mixture. Beat on low speed until just combined. Be careful not to overmix.
- 5
Incorporate caramel
Gently fold in the salted caramel sauce until evenly distributed. Pour the filling over the prepared almond crust in the springform pan.
- 6
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 7
Chill the cheesecake
After cooling in the oven, remove the cheesecake and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
Topping Preparation
- 8
Add the topping
Before serving, drizzle the additional salted caramel sauce over the top of the chilled cheesecake. Sprinkle with sea salt for an added touch of flavor.
- 9
Serve
Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled. Enjoy your delicious salted caramel cheesecake!