Salted Caramel Cheesecake
My first batch of caramel for this went grainy because I couldn’t stop poking at the sugar with a spatula. Cloudy, lumpy, straight into the trash. Now I leave it alone over low heat and just swirl the pan until every last bit has melted to a deep amber, which takes a good 20 minutes and feels way too long the whole time.
The other thing I quit doing is rushing the cool-down. When the hour’s up, I switch the oven off, prop the door with a wooden spoon and walk away for another hour, and the top comes out smooth, no crack to cover (honestly the sauce would cover it anyway). I pour the caramel on while it’s barely warm so it slides over the edge in slow drips. Slices keep three days in the fridge.
This salted caramel cheesecake bakes in a water bath over a thin graham cracker base, and melted white chocolate in the filling gives every slice a dense, silky body. Rich stuff. It needs a full night in the fridge, so I always bake it the day before. Cut it with a hot knife into 14 slim slices.
Ingredients
Equipment
Method
- Spread the sugar in a heavy-bottomed saucepan and melt it over medium-low heat, then low, swirling the pan instead of stirring, until it turns a deep golden amber, about 20 minutes. Take it off the heat, whisk in the butter, then pour in the cream slowly, since it bubbles up hard. Return to low heat, add the salt and vanilla and simmer 2 to 3 minutes, until it coats a spoon. Let it cool completely.1 cup granulated sugar, 5 tbsp unsalted butter, softened, 1/2 cup heavy cream, 1/2 tsp sea salt, 1 tsp vanilla extract
- Heat the oven to 350°F. Wrap the outside of the springform pan in two layers of heavy foil, about 2 inches up the sides, then grease the sides and line the bottom with parchment. Mix the crumbs, sugar, salt and melted butter until it feels like wet sand, press it firmly into the bottom of the pan and bake 10 minutes. Let it cool while you make the filling.2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/4 tsp salt, 1/2 cup unsalted butter, melted
- Beat the cream cheese, sugar and cornstarch on medium-low speed until completely smooth, about 2 minutes. Scrape down the bowl and the beater so no lumps hide at the bottom.32 oz full-fat block cream cheese, 3/4 cup granulated sugar, 2 tbsp cornstarch
- Mix in the vanilla, sour cream and melted white chocolate on low speed until even, then scrape the bowl again. Put a kettle of water on to boil for the water bath.1 tbsp vanilla extract, 1/3 cup sour cream, 8 oz white chocolate
- Add the eggs and the yolks one at a time on low speed, mixing just until each disappears. Stop there: extra beating whips air into the batter, and air means cracks.3 large eggs, 3 large egg yolks
- Pour the filling over the cooled crust and smooth the top. Set the springform in the roasting pan and pour boiling water into the roasting pan until it comes about 1 1/2 inches up the sides. Bake 1 hour, until the edges are set and the center still wobbles slightly.
- Turn the oven off, prop the door open with a wooden spoon and leave the cheesecake inside for 1 more hour. Run a thin knife around the edge, cool it on the counter, then refrigerate at least 8 hours or overnight.
- Unmold the cheesecake onto a serving plate. Warm the caramel for a few seconds if it's too thick to pour, then spoon it over the top and let it run down the sides. Slice with a knife dipped in hot water and wiped dry.
Nutrition
Notes
Use block cream cheese, not the spreadable tub kind, or the filling won't set firm. The caramel keeps two weeks in a jar in the fridge, so you can make it well ahead.
You might also like our Best Lemon Tiramisu.
the swirl dont stir thing saved my caramel, last time i stirred and it seized into a rock. this one came out smooth and i used flaky salt on top too. top didnt crack at all with the oven off hour