Salt Caramel Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Line the bottom of two 4- to 5-inch springform pans (or one 6-inch pan) with parchment. Lightly grease sides.

Combine 0.75 cups graham cracker crumbs and 1 tsp granulated sugar in a small bowl. Stir in 3 tbs melted butter and 1/8 tsp fine sea salt until mixture resembles wet sand.

Divide crumb mixture between pans (if using two) and press firmly and evenly into the bottoms using the back of a measuring cup. Bake crusts 8 minutes until set. Remove from oven and cool while preparing filling. Reduce oven temperature to 300°F (150°C) if desired for gentler baking.

Bring the 8 oz cream cheese to room temperature so it blends smoothly. Place cream cheese in a medium bowl and beat with a hand mixer or whisk until smooth and free of lumps (about 1–2 minutes).

Add 1/4 cup granulated sugar and beat until incorporated and silky, scraping down the bowl as needed.

Beat in 1 large room-temperature egg until just combined — do not overmix to avoid incorporating too much air.

Mix in 2 tbs sour cream, 1/2 tsp vanilla extract, 1 tsp flour and 1/2 tsp lemon juice (if using) until smooth and homogenous. The batter should be creamy and pourable but thick.

Divide the batter evenly between the prepared crusts (or pour into a single 6-inch pan). Smooth the tops. Tap pans gently on the counter to release any large air bubbles.

Place pans on a baking sheet and bake in the preheated 325°F (or reduced 300°F) oven until centers are just set but still slightly wobbly — about 18–25 minutes for small pans, about 25–30 minutes for a 6-inch pan. The internal temperature should read ~150°F (65°C) if using an instant-read thermometer.

Turn off the oven, crack the door and let cheesecakes cool inside for 30 minutes to prevent cracking. Remove from oven, cool to room temperature on a wire rack, then refrigerate at least 3 hours (preferably overnight) to fully set.

While cheesecakes are chilling (or up to 1 day ahead), make the caramel. In a small, heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tbs water; stir just to moisten the sugar.

Over medium heat, cook without stirring until the sugar dissolves and begins to turn a light amber at the edges. If needed, gently swirl the pan; avoid stirring to prevent crystallization. Watch closely — color can change quickly.

When the sugar reaches a deep amber color (about 5–7 minutes), remove the pan from heat and immediately stir in 2 tbs unsalted butter until melted and combined. Be careful — mixture will bubble vigorously.

Slowly pour in 3 tbs warmed heavy cream while stirring; the caramel will foam. Stir until smooth. Stir in 1/2 tsp fine sea salt. Taste and adjust salt or cream if desired. Let cool slightly to thicken; transfer to a heatproof jar and cool to room temperature. The caramel will thicken further as it cools.

Remove chilled cheesecakes from pans (run a thin knife around edges if needed) and place on serving plates.

Spoon or drizzle 1 tbs caramel over each cheesecake (reserve remaining caramel for extra drizzling). Sprinkle each with a light pinch (about 1/8 tsp) of coarse sea salt or flaky Maldon to enhance the salted-caramel flavor.

Add a dollop of whipped cream if desired and finish with extra caramel drizzle. Serve chilled. Leftover caramel keeps refrigerated up to 2 weeks; bring to warm room temperature or microwave briefly to loosen before using.