Cheesecake With Salted Caramel Recipe

Prepare pan and crumbs

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan. Combine graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon sea salt in a bowl.

Form crust

Stir in melted butter until crumbs are evenly moistened. Press 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.

Par-bake crust

Bake crust for 8–10 minutes until set and slightly fragrant. Remove from oven and let cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to room temperature

Ensure cream cheese, eggs and dairy are at room temperature for a smooth batter (remove from fridge at least 30–60 minutes before mixing).

Beat cream cheese and sugar

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and creamy, about 2–3 minutes. Add 1 cup granulated sugar and continue to beat on medium speed until combined and silky, another 1–2 minutes. Scrape down the bowl as needed.

Add eggs

Add whole eggs one at a time, mixing on low speed and scraping the bowl between additions so each egg incorporates before adding the next. Mix just until combined—do not overbeat to avoid incorporating extra air.

Add yolk and remaining ingredients

Add the extra egg yolk, sour cream, heavy cream, vanilla extract, flour and 1/4 teaspoon sea salt. Mix on low speed until fully combined and smooth, about 20–30 seconds. Stop and scrape down the bowl; the batter should be thick but pourable.

Assemble for baking

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter two or three times to release any large air bubbles.

Bake in water bath

Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan in a roasting pan or deep baking dish. Pour enough hot tap water into the outer pan to come about halfway up the sides of the springform pan (about 1–2 inches). Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when tapped. Avoid overbaking to prevent cracks.

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce chance of cracking. After an hour, remove the cheesecake from the water bath, unwrap foil, and let cool to room temperature on a wire rack (about 1–1.5 hours).

Chill

Once at room temperature, cover loosely with plastic wrap and refrigerate at least 6 hours, preferably overnight, to fully set and develop flavor.

Prepare cream and butter

Pour 1/2 cup heavy cream into a small heatproof measuring cup and warm slightly in the microwave or on the stove so it's warm (not boiling). Have the butter cut into pieces and ready.

Cook sugar

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Gently swirl the pan occasionally (do not stir with a spoon) until the sugar dissolves and begins to caramelize. Continue cooking until the sugar turns a deep amber color, about 6–10 minutes. Watch closely—it can go from amber to burnt quickly.

Finish caramel

Remove the pan from heat and carefully add the 6 tablespoons butter, whisking until fully melted. Slowly pour in the warm cream while whisking (mixture will bubble vigorously). Stir until smooth. If any sugar solids remain, return to low heat and stir until smooth. Stir in 1 teaspoon flaky sea salt. Let the caramel cool to warm room temperature before using; it will thicken as it cools.

Release cheesecake

When cheesecake is fully chilled, run a thin knife around the inside edge of the springform pan to loosen. Remove the collar and carefully transfer the cheesecake to a serving plate if desired.

Top with caramel

Pour or spoon a generous layer of the warm (but not hot) salted caramel over the center of the cheesecake, spreading to the edges so some caramel drips attractively down the sides. Save extra sauce for serving.

Finish with salt and optional berries

Sprinkle the top lightly with the 1/4 teaspoon coarse flaky sea salt (or to taste). Arrange fresh sliced strawberries or berries around the edge or serve on the side. Chill for 15–30 minutes to let the caramel set slightly before slicing.

Serve

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts for clean slices). Serve each slice with extra salted caramel sauce if desired. Store leftovers covered in the refrigerator up to 4–5 days; reheat caramel gently before serving.