This cheesecake stands out with its creaminess, taking inspiration from the Basque region’s iconic burnt cheesecake, but with a twist—a generous drizzle of homemade salted caramel sauce. The ease of making it, paired with the tantalizing flavors, will quickly make it a favorite in your dessert repertoire.
Ingredients:
For the Basque Cheesecake (5-inch mini round)
- 225g Cream Cheese, room temperature
- 3g Cornstarch
- 4g All Purpose Flour
- 60g Whipping Cream
- 54g Plain Yogurt
- 200g Condensed milk, room temperature
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
For the Salted Caramel Sauce:
- 200g Granulated Sugar
- 80g Butter, room temperature and softened
- 125g Whipping Cream, warm
- 1/2 tsp Sea Salt
Instructions:
Basque Cheesecake:
- Preparation: Preheat your oven to 385°F (200°C). Thoroughly grease a 5-inch cake tin and line it with baking paper.
- Mix: In a mixing bowl, whisk the cream cheese until smooth and creamy. Add in the condensed milk, vanilla extract, and lemon juice, blending until combined.
- Sift & Combine: Mix yogurt with cornstarch and all-purpose flour. Gradually introduce this mixture to the cream cheese blend, ensuring a smooth consistency. Finally, incorporate the whipping cream.
- Bake: Pour the batter into the prepared cake tin. Bake in an oven with a fan setting (if available) for 25 minutes or until the top is lightly browned and the center has a slight jiggle.
- Cool: Allow the cheesecake to cool to room temperature for about 2 hours, then transfer it to the refrigerator for an additional 3-4 hours for best consistency.
Salted Caramel Sauce:
- Melt: In a saucepan over low heat, allow the sugar to melt. Avoid stirring. Wait until the sugar transforms into a beautiful amber hue.
- Butter Integration: Introduce the butter to the melted sugar in increments, stirring continuously to combine.
- Creamy Texture: Gradually add in the warm whipping cream in portions, stirring after each addition until smooth.
- Finish: Allow the caramel to simmer on low for an additional 2 minutes. Remove from heat, mix in the sea salt, and transfer to a heatproof container.
- Store: Place a plastic wrap directly on the caramel’s surface and let it sit at room temperature for 12 hours. For longer storage, refrigerate for up to 2 weeks. The sauce will thicken upon cooling, so gently warm it before use if needed.
Serve:
Unmold the chilled cheesecake, plate, and drizzle generously with the salted caramel sauce. Dive into the creamy cheesecake contrasted with the sweet and salty depth of the caramel. Perfect for special occasions or whenever you need a luxurious treat. Enjoy! 🍰🍮🥄
