Salted Caramel Almond Cheesecake Recipe
This gluten-free elegant cheesecake features the sweet and salty combination of salt and caramel. Baked on a salty almond crust and topped with a thick bed of buttery caramel and a sprinkle of more almonds
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Ingredients
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Crust
Cheesecake Filling
Caramel Topping
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour and salt. Add melted butter and honey or maple syrup, and mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10-12 minutes until lightly golden. Remove from the oven and let it cool.
Cheesecake Filling
- 2
Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue to mix until well combined and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until smooth. Pour the cheesecake filling into the cooled almond crust.
- 3
Bake the cheesecake
Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Caramel Topping
- 4
Prepare the caramel topping
In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it becomes a golden brown liquid. Once melted, carefully add the butter and stir until melted and smooth. Slowly pour in the heavy cream while stirring continuously until combined. Remove from heat and stir in sea salt. Let the caramel cool slightly.
- 5
Assemble the cheesecake
Once the cheesecake has cooled and set, pour the caramel topping over the cheesecake, spreading it evenly. Sprinkle chopped almonds on top for garnish. Return the cheesecake to the refrigerator for at least 30 minutes to allow the caramel to set.
