Dessert Duo Recipe

Prepare pan and crust

Preheat oven to 325°F (160°C). Lightly butter a 9-inch springform pan and line the bottom with parchment. Combine 1.5 cups graham cracker crumbs and 2 tablespoons sugar in a bowl. Stir in 6 tablespoons melted butter until mixture resembles wet sand. Press evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared pan, using the bottom of a measuring cup to compact. Bake crust 8 minutes, then remove and let cool while preparing filling.

Make cheesecake filling

Reduce oven to 300°F (150°C). In a large bowl, beat 16 oz room-temperature cream cheese with 3 tablespoons sugar on medium speed until smooth (about 2–3 minutes), scraping sides. Add 2 room-temperature eggs one at a time, mixing on low speed just until incorporated. Mix in 1/2 cup sour cream, 1 teaspoon vanilla extract and 1 teaspoon flour until homogeneous and smooth; avoid overbeating. Pour filling over the cooled crust and smooth the top.

Bake the cheesecake

Place the springform pan on a baking sheet. Bake at 300°F (150°C) until the edges are set and the center still slightly wobbles, about 35–45 minutes (timing varies by oven). Turn off oven, crack oven door and let cheesecake cool inside for 30 minutes to reduce cracking. Remove and cool to room temperature on a rack, then refrigerate at least 4 hours or overnight to fully set.

Make salted caramel sauce

In a medium heavy-bottomed saucepan, combine 3/4 cup sugar and 2 tablespoons water over medium heat. Swirl pan gently (do not stir) until sugar dissolves and begins to color. Watch carefully; once it turns a deep amber (about 8–10 minutes) remove from heat. Immediately and carefully add 1/2 cup warm heavy cream while whisking (mixture will bubble vigorously). Add 2 tablespoons butter and 1/4 teaspoon coarse sea salt; whisk until smooth. If any hard bits form, return to very low heat and stir until melted. Let caramel cool to warm (not cold) before using. Reserve a few tablespoons for drizzling at service.

Assemble and finish cheesecake

Once cheesecake is fully chilled and set, pour most of the cooled salted caramel over the top, spreading gently to the edges. Reserve 2–3 tablespoons for individual plates. Sprinkle a tiny pinch of flaky sea salt over the caramel if desired. Release springform, transfer cheesecake to a serving plate, and slice with a hot, dry knife for clean cuts.

Preheat and prepare

Preheat oven to 325°F (160°C). Place four 4-oz ramekins in a baking dish large enough to hold them with room between each for even baking.

Warm dairy and chocolate

In a small saucepan, combine 1 cup heavy cream and 1/2 cup whole milk and gently heat until steam rises and small bubbles form at the edges (do not boil). Remove from heat and stir in 3 oz finely chopped bittersweet chocolate and 2 teaspoons strong espresso. Let sit 1 minute, then whisk until chocolate is fully melted and mixture is smooth. Stir in 1/2 teaspoon vanilla and a pinch (1/8 tsp) of salt.

Temper yolks and combine

In a bowl, whisk 4 egg yolks with 3 tablespoons granulated sugar until combined and slightly thickened. Slowly pour about 1/3 of the warm cream-chocolate mixture into the yolks while whisking constantly to temper. Then slowly whisk the yolk mixture back into the remaining warm cream-chocolate until homogeneous.

Strain and fill ramekins

Strain the custard through a fine-mesh sieve into a pouring jug to remove any coagulated bits. Divide the strained custard evenly among the four ramekins (about 3–4 oz each).

Bake in water bath

Pour hot (not boiling) water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake at 325°F (160°C) until the custards are set at the edges but slightly jiggly in the center, about 25–30 minutes. Check at 20 minutes to avoid overbaking. Remove ramekins from water bath and cool on a rack to room temperature. Then refrigerate at least 2 hours or up to 2 days.

Serve

Just before serving, optionally top each pot de crème with a dollop of whipped cream and dust lightly with cocoa or espresso powder. Serve chilled alongside a slice of the salted caramel cheesecake and drizzle additional reserved caramel over the cheesecake slice. Each dessert portion: one slice of cheesecake and one ramekin.