Creamy Cheesecake Recipe
creamy cheesecake + salted caramel sauce
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Ingredients
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Cheesecake Base
Cheesecake Filling
Salted Caramel Sauce
Method
Cheesecake Base
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until golden and set. Remove from the oven and let cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Gradually add in the granulated sugar and continue to beat until well combined.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
- 6
Chill
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Salted Caramel Sauce
- 7
Make the Caramel
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
- 8
Add Butter and Cream
Once the sugar is melted, carefully whisk in the butter until melted, then slowly add the heavy cream while whisking. Be cautious as the mixture will bubble up.
- 9
Add Salt
Remove from heat and stir in the sea salt. Let the caramel sauce cool for a few minutes before transferring it to a jar.