Salted Caramel Cheesecake Recipe
Gluten free with roasted almond crust flies with whipped cream and drizzle of caramel sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Cheesecake Filling
Topping
Method
Prepare the Crust
- 1
Roast the Almonds
Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet and roast for 10-12 minutes, or until golden brown. Allow them to cool.
- 2
Make the Crust
In a food processor, blend the roasted almonds until they resemble fine crumbs. In a mixing bowl, combine the almond crumbs, melted butter, brown sugar, and salt. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Prepare the Cheesecake Filling
- 3
Mix the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue to beat until well combined. Add the vanilla extract, eggs, heavy cream, and salt. Mix until the mixture is creamy and smooth.
- 4
Bake the Cheesecake
Pour the cheesecake filling over the prepared crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Assemble and Serve
- 5
Prepare the Topping
Before serving, whip the heavy cream in a mixing bowl until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
- 6
Drizzle with Caramel
Drizzle the caramel sauce over the whipped cream and sprinkle with sea salt. Slice the cheesecake and serve chilled.
