Indulge in the luxurious taste of this Velvety Salted Caramel Cheesecake, a dessert that perfectly marries the rich creaminess of cheesecake with the sweet and savory allure of salted caramel. This cheesecake features a smooth, creamy filling set atop a crunchy biscuit base, crowned with a homemade salted caramel sauce speckled with toasted pecans. Each element complements the others to create a multi-layered dessert that’s both sophisticated and irresistible.
Why You’ll Love This: The combination of textures and flavors in this cheesecake makes it a standout dessert. The creamy, rich filling is balanced by the crisp, buttery base, while the salted caramel sauce provides a delightful contrast of sweet and salty, enhanced by the crunch of pecans. It’s an ideal choice for those who appreciate a dessert that offers complexity in every bite. Plus, the methodical process of creating this cheesecake makes it a rewarding endeavor for any baking enthusiast.
Perfect Occasion: This cheesecake is perfect for celebratory occasions like birthdays, holidays, or any gathering where you want to impress your guests. It’s also a fantastic choice for a cozy family dessert night, providing a luxurious end to a special meal. Serve it at your next dinner party or bring it to a potluck to make a memorable impression.
Decoration Tips: To elevate the presentation of your cheesecake, arrange a few extra whole pecans on top of the caramel layer before it sets. You can also drizzle a little dark chocolate over the caramel for an added touch of elegance. Garnish the edges with whipped cream or a sprinkle of sea salt flakes to enhance the flavor contrasts.
Ingredients:
- For the Base:
- 2 packets of oat biscuits
- 100 grams of butter, plus 1 tablespoon
- For the Cheesecake Filling:
- 600 grams of cream cheese
- 400 ml cream
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons cornstarch
- 4 eggs, room temperature
- For the Salted Caramel Sauce:
- 4 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup cream
- 1/2 tablespoon cinnamon
- 1 teaspoon salt
- 200 grams pecans
- Start with the base: Crush the biscuits in a food processor, melt the butter, and mix together. Press the mixture firmly into the bottom of a lined 22 cm cake pan and refrigerate.
- For the filling, blend cream cheese with both sugars, vanilla, and cornstarch until smooth. Gradually add cream, then incorporate eggs one at a time, mixing on low speed. Pour over the chilled base.
- Bake in a preheated oven at 180°C (356°F) with a water bath in the oven to prevent cracking. Once the top is golden, turn off the oven and let the cheesecake sit inside for 10 minutes before removing to cool to room temperature. Chill in the fridge for at least 4 hours.
- For the sauce, melt butter, add brown sugar, and stir until dissolved. Gradually mix in cream, cinnamon, salt, and pecans. Let the sauce cool slightly before pouring over the chilled cheesecake.
Enjoy this exquisitely creamy and rich Salted Caramel Cheesecake, a true delight for any dessert lover!
