Sea Salt Caramel Cheesecake Recipe

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

Combine graham cracker crumbs, 2 tsp granulated sugar and 1/4 tsp sea salt in a bowl. Stir in melted butter until the mixture is evenly moistened and holds 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 8–10 minutes until fragrant and set. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Lower oven temperature to 325°F (160°C) if not already set. Place a large kettle of water on the stove to heat for a water bath (boiling water will be added to a roasting pan later).

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, 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 1/4 tsp sea salt. Beat on low until combined and creamy, about 1–2 minutes, avoiding over-aeration.

Add the vanilla extract, then add the eggs one at a time, mixing on low and scraping the bowl after each addition. Mix just until incorporated—do not whip in excess air.

With mixer on low, add the sour cream, heavy cream and the 2 tsp flour (or cornstarch). Mix until smooth and fully combined, about 15–20 seconds. Scrape down the bowl and gently fold by hand if needed to finish a smooth batter.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan inside a large roasting pan. Carefully pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform (be careful not to get water into the cheesecake).

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggly (about 2–3 inches). Rotate the pan halfway through if your oven has hot spots.

Turn the oven off, crack the oven door open and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.

Remove the cheesecake from the water bath and cool completely at room temperature on a wire rack. Once cooled to room temperature, refrigerate the cheesecake (unmolded or still in pan) for at least 6 hours or preferably overnight to fully set.

While the cheesecake chills, make the caramel. Place 1 cup granulated sugar and 3 tbs water in a medium, heavy-bottomed saucepan over medium heat. Gently swirl the pan (do not stir) until the sugar dissolves and the mixture begins to simmer.

Continue to cook without stirring, occasionally swirling the pan, until the sugar turns a deep amber color (watch carefully as it can go from amber to burnt quickly). This typically takes 6–10 minutes.

As soon as the caramel reaches deep amber, remove the pan from the heat and carefully add the 6 tbs butter pieces. The mixture will bubble vigorously—stir with a heatproof spatula until the butter is fully incorporated.

Slowly pour in the warmed 1/2 cup heavy cream while stirring; again the mixture will bubble. Stir until smooth and glossy. If any hardened bits form, return to low heat briefly and stir until smooth.

Stir in 1/2 tsp vanilla extract and 1 tsp fine sea salt (or to taste). Allow the caramel to cool to lukewarm. Transfer about 1/4 cup of the caramel to a small container for finishing the cake and reserve the rest to serve with slices.

Refrigerate the caramel if not using right away; warm gently before drizzling (in the microwave in short bursts or on low heat) so it is pourable.

When the cheesecake has fully chilled and set, run a thin knife around the edge to loosen, then release and remove the springform rim. If desired, carefully transfer the cheesecake to a serving plate.

Pour or drizzle the reserved warm caramel over the top, spreading gently toward the edges. Sprinkle 1/2 tsp coarse sea salt or Maldon flakes evenly over the caramel to create the sea-salt finish. Use less or more to taste.

If desired, spoon additional caramel alongside slices when serving. Keep leftover cheesecake refrigerated; bring slices to near room temperature for best flavor before serving.