Salted Caramel Cheesecake (Perfect for Any Celebration)
Short introduction
Salted caramel cheesecake is a delightful dessert that combines creamy cheesecake with a rich layer of salted caramel. The blend of flavors creates an indulgent treat that is perfect for any celebration or simply as a sweet ending to your day. Its smooth texture and balanced sweetness make it loved by many.
Why you’ll love it
This salted caramel cheesecake is not only delicious but also offers numerous benefits. First, it brings together the flavors of creamy cheesecake and a sweet, slightly salty caramel, creating a mouthwatering flavor explosion with every bite. The combination of Greek yogurt adds a slight tanginess that balances the sweetness perfectly. Plus, it’s easy to impress your friends and family with a homemade cheesecake that looks professional and tastes incredible!
Ingredients
- 350 g biscoff cookies
- 150 g unsalted butter (melted)
- 750 g cream cheese (softened to room temperature)
- 150 g granulated sugar
- 250 g Greek yogurt (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs (room temperature)
- 150 g heavy cream (room temperature)
- 60 g unsalted butter (room temperature, for caramel)
- 1/2 teaspoon salt
Substitutions & key variations
If you don’t have biscoff cookies, you can use graham crackers or any other cookie of your choice for the crust. For a lighter version, consider using low-fat cream cheese or Greek yogurt. You can also add different flavors such as chocolate or fruit puree to the cheesecake batter to create variations.
Step-by-step
Step 1: Prepare the crust
Preheat your oven to 180°C (350°F). Crush the biscoff cookies in a food processor until they are fine crumbs. In a mixing bowl, combine the cookie crumbs with melted butter until well blended. Press this mixture into the bottom of a springform pan to form an even crust. Bake the crust for about 10 minutes, then let it cool.
Step 2: Make the cheesecake filling
In a large bowl, beat the softened cream cheese and sugar together until smooth. Add in the Greek yogurt, vanilla extract, ground cinnamon, and eggs. Mix everything until creamy and well combined. Pour this mixture over the cooled crust. Bake in the oven for 50-60 minutes until the cheesecake is set. Once done, leave it in the oven with the door slightly ajar for an hour to cool slowly.
Step 3: Prepare the salted caramel
In a saucepan, melt 60 g of unsalted butter over medium heat. Stir in the heavy cream, sugar, and salt, allowing it to simmer. Keep stirring until the mixture thickens. Remove it from the heat and let it cool.
Step 4: Assemble the cheesecake
Once the cheesecake is completely cooled, pour the salted caramel over the top evenly. Refrigerate it for at least 4 hours or overnight for the best flavor and texture.
Success tips
To ensure your cheesecake comes out perfect, make sure all your ingredients are at room temperature. This helps achieve a smoother texture. Avoid overmixing the batter to prevent air bubbles, which can lead to cracks. While baking, monitor the cheesecake closely towards the end to prevent overbaking.
How to serve
Once your salted caramel cheesecake has chilled, release it from the springform pan. Serve it sliced with extra caramel drizzled on top or a sprinkle of sea salt for added flair. Fresh fruits like berries can also make a beautiful complement to the dessert.
Storage & reheating
Store any leftovers in the refrigerator, covered with plastic wrap or foil, for up to 5 days. This cheesecake is best served cold, so there’s no need to reheat.
Frequently Asked Questions
Q: Can I use a different type of crust?
A: Yes! You can use graham crackers, Oreos, or any cookie of your choice.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made up to a week in advance and stored in the refrigerator.
Q: How do I know if my cheesecake is done?
A: The edges should be set, and the center may still be slightly jiggly; it will firm up as it cools.
Nutrition notes / equivalents
This dessert does contain sugar and fat but can be enjoyed in moderation. If you’re looking to cut calories, consider using lower-fat dairy products.
Conclusion
In conclusion, making a salted caramel cheesecake is easier than you think! With a little patience and the right ingredients, you can create a stunning dessert that will impress anyone. So, why not try it out for your next gathering or special occasion? You won’t regret it!
Links to related recipes
Salted Caramel Cheesecake
Ingredients
For the crust
- 350 g biscoff cookies You can substitute with graham crackers or any cookie of your choice.
- 150 g unsalted butter (melted)
For the cheesecake filling
- 750 g cream cheese (softened to room temperature) Can use low-fat cream cheese as a variation.
- 150 g granulated sugar
- 250 g Greek yogurt (room temperature) Adds tanginess.
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 4 large eggs (room temperature)
- 150 g heavy cream (room temperature)
For the salted caramel
- 60 g unsalted butter (room temperature)
- ½ tsp salt
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Crush the biscoff cookies in a food processor until they are fine crumbs.
- In a mixing bowl, combine the cookie crumbs with melted butter until well blended.
- Press this mixture into the bottom of a springform pan to form an even crust.
- Bake the crust for about 10 minutes, then let it cool.
Making the cheesecake filling
- In a large bowl, beat the softened cream cheese and sugar together until smooth.
- Add in the Greek yogurt, vanilla extract, ground cinnamon, and eggs.
- Mix everything until creamy and well combined.
- Pour this mixture over the cooled crust.
- Bake in the oven for 50-60 minutes until the cheesecake is set.
- Leave it in the oven with the door slightly ajar for an hour to cool slowly.
Preparing the salted caramel
- In a saucepan, melt 60 g of unsalted butter over medium heat.
- Stir in the heavy cream, sugar, and salt, allowing it to simmer.
- Keep stirring until the mixture thickens.
- Remove it from the heat and let it cool.
Assembling the cheesecake
- Once the cheesecake is completely cooled, pour the salted caramel over the top evenly.
- Refrigerate it for at least 4 hours or overnight for the best flavor and texture.
Notes
Salted Caramel Cheesecake
Ingredients
Crust ingredients
- 350 g biscoff cookies
- 150 g unsalted butter (melted)
Cheesecake filling ingredients
- 750 g cream cheese (softened to room temperature)
- 150 g granulated sugar
- 250 g Greek yogurt (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs (room temperature)
Salted caramel ingredients
- 150 g heavy cream (room temperature)
- 60 g unsalted butter (room temperature, for caramel)
- ½ teaspoon salt
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Crush the biscoff cookies in a food processor until they are fine crumbs.
- In a mixing bowl, combine the cookie crumbs with melted butter until well blended.
- Press this mixture into the bottom of a springform pan to form an even crust.
- Bake the crust for about 10 minutes, then let it cool.
Cheesecake filling
- In a large bowl, beat the softened cream cheese and sugar together until smooth.
- Add in the Greek yogurt, vanilla extract, ground cinnamon, and eggs.
- Mix everything until creamy and well combined.
- Pour this mixture over the cooled crust.
- Bake in the oven for 50-60 minutes until the cheesecake is set.
- Once done, leave it in the oven with the door slightly ajar for an hour to cool slowly.
Salted caramel
- In a saucepan, melt 60 g of unsalted butter over medium heat.
- Stir in the heavy cream, sugar, and salt, allowing it to simmer.
- Keep stirring until the mixture thickens.
- Remove it from the heat and let it cool.
Assembly
- Once the cheesecake is completely cooled, pour the salted caramel over the top evenly.
- Refrigerate it for at least 4 hours or overnight for the best flavor and texture.