Salted Caramel Cheesecake Recipe

Prepare pan and oven

Preheat oven to 350°F (177°C). Grease a 9-inch (23 cm) springform pan and line the bottom with a round of parchment; grease the parchment as well.

In a medium bowl whisk melted unsalted butter, light brown sugar and granulated sugar until smooth and slightly glossy.

Whisk in the large egg and 1 tsp vanilla extract until fully incorporated and mixture is homogenous.

In a separate bowl, whisk together 1 cup all-purpose flour, 0.5 tsp baking powder and 0.25 tsp salt. Fold the dry ingredients into the wet until just combined; do not overmix.

Fold in 0.5 cup white chocolate chips. Spread the batter evenly into the prepared springform, smoothing the top with a spatula.

Bake in the preheated oven 20–25 minutes, until edges are set and a toothpick inserted near center comes out with a few moist crumbs (the center will still be slightly soft). Remove from oven and set pan on a rack to cool 15–20 minutes while you prepare the cheesecake batter. Do not remove from the pan.

Reduce oven temperature to 325°F (163°C). While the base cools slightly, unwrap and allow cream cheese (680 g) to come fully to room temperature if not already. This prevents lumps.

Wrap the outside bottom and sides of the springform with a double layer of heavy-duty foil (this will protect against water in the water bath). Place the wrapped springform back in the springform pan or on a small baking sheet as needed for stability.

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat room-temperature cream cheese on medium speed until smooth and free of lumps, about 2 minutes.

With the mixer running on low, add 0.75 cups granulated sugar and 1 tbs cornstarch; scrape down the bowl and beat until blended.

Add the eggs one at a time, mixing on low speed and scraping the bowl between additions. After eggs are incorporated, add 0.5 cups sour cream, 0.25 cups heavy cream, 1 tsp vanilla extract and 0.25 tsp salt and mix on low until just combined. Do not overbeat; keep the batter smooth and slightly aerated.

Pour the cheesecake batter gently over the slightly cooled blondie base in the springform, smoothing the top with a spatula.

Place the foil-wrapped springform into a larger roasting pan. Carefully pour enough very hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform to create a water bath (bain-marie).

Bake at 325°F (163°C) for 45–55 minutes. The edges should be set and the center should still have a slight jiggle (about 1 inch) when gently shaken. Avoid overbaking — the cheesecake will continue to set as it cools.

Turn the oven off and crack the oven door open; let the cheesecake cool in the oven for 1 hour to reduce cracking. After 1 hour, remove the springform from the water bath and un-wrap the foil. Run a thin knife around the edge to loosen, then let the cheesecake come to room temperature on a rack.

Once cooled to room temperature, refrigerate the cheesecake (still in the springform) at least 4 hours or overnight to fully set before adding mousse layer.

Make this while the cheesecake is baking or cooling so sauce can cool to warm temperature. In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 2 tbs water and stir just to moisten the sugar.

Set the pan over medium heat and without stirring (you may gently swirl the pan), allow the sugar to dissolve and then caramelize to a deep amber color. Watch closely — it can go from amber to burned quickly.

When the sugar reaches a rich amber color, reduce heat to low and carefully add 6 tbs unsalted butter, stirring until melted and combined. Be cautious — caramel will bubble vigorously.

Slowly pour in 0.5 cup warm heavy cream while stirring continuously; the mixture will bubble. Stir until smooth and homogenous.

Remove from heat and stir in 1 tsp sea salt (adjust later to taste) and 0.5 tsp vanilla extract. Let the caramel cool until warm but still pourable.

Measure out 0.5 cup of the warm salted caramel and transfer it to a small bowl (this portion will be used for the mousse). Leave the remaining caramel in a container to cool to room temperature for topping.

Bloom the gelatin: sprinkle 1 tsp unflavored powdered gelatin over 1 tbs cold water in a small dish and let sit 3–5 minutes to soften.

Gently warm the reserved 0.5 cup salted caramel (it should be warm, not hot). Microwave the bloomed gelatin for 5–10 seconds or warm it until it dissolves, then whisk the dissolved gelatin into the warm caramel until smooth. Set aside to remain warm.

In a chilled mixing bowl, whip 1.5 cups cold heavy cream with 2 tbs powdered sugar to soft peaks using a whisk or mixer on medium-high speed.

Take about one-third of the whipped cream and whisk it into the warm caramel+gelatin mixture to lighten it, then gently fold that mixture back into the remaining whipped cream. Fold gently until evenly combined and no streaks remain — do not overfold or the mousse will deflate.

When the cheesecake has chilled and is firm (see Cheesecake Layer), spoon or pipe the caramel mousse evenly over the chilled cheesecake, smoothing the top. Return to refrigerator and chill 1–2 hours, until the mousse is set.

Once mousse is set and chilled, remove the springform side ring. Pour the remaining room-temperature salted caramel sauce over the mousse layer, allowing it to drip slightly over the edges if desired. Smooth gently with an offset spatula.

Sprinkle 0.25 tsp coarse sea salt evenly over the top (adjust to taste) to create the salted top layer.

If using optional whipped decoration: whip 0.5 cup heavy cream with 1 tbs powdered sugar and 0.5 tsp vanilla extract to medium peaks. Pipe or dollop as desired around the edges or dollop on slices when serving.

Chill the assembled cake at least 30 minutes after glazing so the top firms. For clean slices, bring the cake to room temperature ~15–20 minutes before cutting, and run a sharp knife under hot water and dry between cuts.

Serve chilled or slightly chilled. Store leftovers covered in the refrigerator up to 3–4 days.